I used Coco Real brand cream of coconut in a white squeeze bottle, got it in the liquor section, with the mixers. It's thick and sweet...if it's not, you have the wrong coconut product. However, mine came in a 21 ounce bottle, so I had to guess how much to use. I added about 1 1/3 cups and the ice cream was just a little bit on the sweet side, that combined with the addition of Baker's sweetened angel flake coconut. (I put about 1 cup coconut in Ninja/food processor and buzzed it to about half size to lessen final chewiness). Next time I'll go with 1 cup cream of coconut and a teaspoon of coconut extract and see how it turns out. I also stirred 1/2 cup each of chopped pecans, walnuts and sliced almonds at the end, they gave a nice crunch and helped offset the sweetness, which was not overpowering, just a tad too sweet. It tasted like Baskin Robbins Nutty Coconut. A flavor explosion in your mouth, my husband said. For those who said it didn't turn out, you did used the wrong ingredients, please don't slam a good recipe by giving it one star because you changed ingredients. The recipe does not use sugar because the cream of coconut is sweet enough. Excellent recipe.
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I used Coco Real brand cream of coconut in a white squeeze bottle, got it in the liquor...