Ingredients:

  • 2 cups heavy whipping cream, cold
  • 14 oz sweetened condensed milk
  • 0.5 cup unsweetened coconut cream
  • 1 tsp pure vanilla extract
  • 0.25 tsp sea salt
  • 0.5 cup unsweetened shredded coconut

Instructions:

  1. Place your 9x5 inch loaf pan in the freezer.
  2. Add the 0.5 cup shredded coconut to a dry skillet over medium heat for 3 minutes until golden and smelling nutty.
  3. In a medium bowl, whisk the 14 oz sweetened condensed milk, 0.5 cup coconut cream, 1 tsp vanilla, and 0.25 tsp sea salt until completely smooth and glossy.
  4. Pour the 2 cups cold heavy cream into your chilled metal bowl. Beat on high speed for 3-5 minutes until the cream holds its shape firmly when you lift the beaters.
  5. Add one third of the whipped cream into the coconut mixture and stir gently.
  6. Gently fold the remaining whipped cream and half of the toasted coconut into the base using a spatula. Stop as soon as no white streaks remain.
  7. Pour the mixture into your chilled loaf pan and sprinkle the rest of the toasted coconut on top. Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming.
  8. Freeze for at least 6 hours, though overnight is even better for a firm set.