What You Need:

2 (12 oz.) can of evaporated milk
1 C unsweetened coconut milk
1 C sugar
2 C whipping cream
1 T lemon juice
1 T vanilla
1 1/3 C coconut, toasted

How to Make It:

Place the evaporated milk ad coconut milk together in a large mixing bowl.
Add the sugar and stir until completely dissolved.
Add the whipping cream to the bowl.
Add the lemon juice and vanilla and blend until all the ingredients are combined together well.
Fold the toasted coconut into the mixture until well combined.
Transfer the mixture to the ice cream maker and freeze as directed by the manufacturer.
Ripen the ice cream at least 4 hours.

Makes 12 servings

To easily toast coconut lay it in a single layer in the bottom of shallow pan or cookie sheet. Place the pan in a preheated 350 degree oven and toast 8 minutes or until browned, being sure to stir occasionally for even browning.