We lightened up this popular Bahamian treat by substituting
yogurt for the cream that’s customarily used.
Preparation facts
Prep Time: 10 minutes
Total Time: 2 hrs 30 min
Servings: 8
Yield: 1 quart
Ingredients
1 14-ounce (400g) can reduced fat coconut milk
3/4 cup (180mL) honey or maple syrup
2 tsp (6g) powdered agar
20 oz (560g) plain, nonfat yogurt or vanilla soy yogurt
1 tsp (5mL) vanilla extract (omit if using vanilla soy
yogurt)
1 Tbs (15mL) coconut rum (optional)
1/3 cup (30g) shredded coconut
Directions
Combine coconut milk, honey and agar in a medium saucepan. Cook over
low heat stirring frequently until mixture thickens, about 5 minutes. Remove from heat. Stir
in yogurt, vanilla, rum and coconut. Refrigerate until well-chilled, at least 1 hour.
Freeze mixture in an ice cream maker according to manufacturer’s
instructions. Let glacé ripen in freezer 1 hour before serving.
Nutrition facts
Serving Size 1 serving
Calories 330
Calories from Fat 167 (50%)
% Daily Value*
30%Total Fat 20g
86%Saturated
Fat 17.2g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.8g
1%Cholesterol 4mg
3%Sodium 63mg
11%Potassium 374mg
12%Total
Carbohydrate 36g
11%Dietary
Fiber 2.8g
Sugars 29g
Sugar Alcohols 0g
11%Protein 6g