Coconuts have saturated fat, but it is more easily absorbed by our bodies than animal fat. In the coconut milk can, the fat rises to the surface as it sits on the shelf. Be sure to shake up the can before you open it.

INGREDIENTS

• 3–4 cups of ice
• 3 cups half-and-half
• 1 (15-ounce) can coconut milk
• 8 egg yolks
• ½ cup agave syrup
• 4 cups coconut, unsweetened shredded, or fresh grated
• 1 tablespoon coconut extract
• ½ teaspoon kosher salt

1. Fill a large bowl with ice, and then set another large bowl on top of the ice. Have a strainer nearby, and set all this aside.

2. Bring the half-and-half and coconut milk to a boil in a large saucepan.

3. In a small bowl, whisk together agave syrup and egg yolks.

4. When milk mixture is at the boil, temper ½ cup of this mixture into the yolks and whisk quickly to combine.

5. Pour the warmed yolks back into the saucepan and, over high heat, whisk immediately and vigorously until the mixture begins to resemble thick cream, about 2 minutes. Strain immediately into the bowl sitting on ice. Stir periodically until cool.

6. Meanwhile, toast shredded coconut. Spread it in a thin layer on a baking sheet and bake in a 350°F oven, stirring every 5 minutes, until the color is dark brown and even, about 20 minutes.

7. Add hot toasted coconut to the cooling custard, stir, and steep until cool.

8. When the custard is completely cool, strain out the shredded coconut, squeezing out every last bit.

9. Stir in the extract and salt, then run through an ice cream machine, according to manufacturer’s instructions. Freeze the ice cream for several hours for firm scoops.

SERVES 6

• 642 calories
• 53 g fat
• 37 g carbohydrates
• 10 g protein
• 270 mg sodium
• 6 g fiber