3½ c. coconut milk (full fat or light, or a combination of the two)
¾ c. sugar
2 T. arrowroot
½ t. vanilla extract
½ t. coconut extract (optional)
¾ c. coconut shreds or flakes
Mix ¼ cup of coconut milk with the 2 tablespoons of arrowroot and set aside.
Mix the coconut milk and sugar together in a saucepan, and heat. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract and coconut extract, if using.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add coconut shreds or flakes in the last five minutes of freezing.
