Ingredients2 coconuts, grated
1 tsp almond essence
4 pints milk
2 oz custard powder
Sugar to taste
- Heat 1½ pints of milk, pour it over the grated coconut and leave to stand for 5 minutes.
- Squeeze the milk/coconut mixture thoroughly to extract the flavour and then strain out the gratings (cous-cous).
- Blend the custard powder with 4 tablespoons plain milk.
- Heat the remaining 2½ pints of milk in a saucepan. Remove from the heat and add the custard powder, blending well. Return to the pan on heat and stir constantly until the mixture thickens. Remove from the heat.
- Whisk the eggs lightly with sugar, add the essence, pour the hot custard in and whisk well.
- Add the coconut milk and mix well.
- Cool and freeze as usual.
Note: Milk which has been flavoured with coconut should not be heated.
Recipe compliments of "A Taste of Guyana" - Dr. Odeen Ishmael.
Ingredients2 medium-sized coconuts
1 tin evaporated milk
1 tin condensed milk or two pints boiled cow's milk
2 cups sugar if fresh milk is used
- Peel and grate coconut, and to it, add one and a half pints of water. Mix well to extract milk, then strain through a fine cloth or sieve.
- Heat the milk, thickening, and sugar together. Add the coconut milk.
- Keep pouring this backwards and forward from one vessel to another until cool, emulsifying the globules of fat from the coconut and making the mixture more appetizing and digestible.
- Strain, then place in freezer.