Coconut ice cream is one of my favorites from the ice cream world. The first coconut recipe came from Australia, but it is made in most countries with coconut palms and the accessories vary according to each country's traditions.
5 dl coconut milk
1 pandanblad
6 egg yolks
2.5 dl sugar
2 dl coconut mass
Possibly 1 tbsp Malibu liqueur
Slowly bring coconut milk and pandan leaves to a boil. Take the pan aside and let it soak for 20 minutes under a lid. Beat egg yolks and sugar until eggedosis. Add the coconut milk mixture to the egg dose, stirring. Pour the mixture back into the pan and heat to 80 degrees, stirring until it thickens, preferably using a thermometer. Put the mixture cold, so it will completely cool. Pick out the pandan blade, add if necessary. Malibu and run the ice cream in an ice cream maker until it's done. If you don't have an ice maker, you can put it in the freezer in a regular bowl and stir every half hour until it's stiff. The result is almost as good as with a machine.
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