All coconut, all the time!  This recipe is made from coconut milk and cream and is lactose free. Of course, if your island happens to have access to cow milk options, just replace the coconut milk with half and half and prepare the same way.

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Ingredients

• 1 cup Madrinas Sea of Thieves Coconut Rum Coffee Beans

• 2-15 oz cans of coconut cream (roughly 2 1/2 cups)

• 1.5 cups coconut milk

• 6 egg yolks

• ½ cup sugar

• 1 tsp vanilla extract

• 2 tbsp shredded sweetened coconut

• 1 tsp finely ground coffee beans

• ¼ tsp salt

How to:

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• Add the yolks to a large mixing bowl with the sugar and mix until fluffy using a hand mixer, set aside.Add the ingredients from the cans of coconut cream to a food processor and process until smooth.

• Add the coconut cream, coconut milk and coffee beans, to a medium pot and over low-medium heat cook while stirring often to make sure it doesn’t boil.Roughly 7-10 minutes.Remove from heat.With a sieve strainer over another large bowl set a sieve strainer and pour the milk, cream, coffee mixture into it, keep the beans.

• Temper the eggs by using a whisk and ladle a little of the milk mixture to the eggs.Slowly keep adding until half the milk mixture is added and mixed in with the eggs.Combine both bowls completely and transfer back to pot, add the saved coffee beans, and set on low to medium heat and cook while stirring constantly for roughly 5-7 minutes, until the back of a spoon can be coated.

• Remove from heat, pour through sieve into large bowl.Discard coffee beans.Add vanilla extract, salt, and fine ground coffee beans and mix.Cover the custard with plastic wrap and press directly against the mixture so that it doesn’t develop a skin.Place in refrigerator for at least three hours.

• Add the custard into your ice cream maker and set on sorbet setting (40 minutes). In about 30 minutes in or when it looks like it’s starting to freeze up, add the coconut.Allow to finish.Store in airtight container in the freezer and freeze for at least one hour.