Easy Coquito Ice Cream

Make this fantastic Easy Coquito Ice Cream and enjoy its creamy texture and amazing flavor. The best part? It’s so easy to make, and you don’t need an ice cream machine to make it. Simply combine the rich flavor of GOYA® <a title="Goya Cream of Coconut" href="https://goya.com/en/products/goya-cream-of-coconut" data-udi="https://goya.com/en/products/goya-cream-of-coconut">Cream of Coconut</a> with silky GOYA® <a title="Goya Sweetened Condensed Milk" href="https://goya.com/en/products/goya-sweetened-condensed-milk" data-udi="https://goya.com/en/products/goya-sweetened-condensed-milk">Sweetened Condensed Milk</a>, vanilla extract, cinnamon, and a few other ingredients like rum, which is optional. At the end, top with toasted coconut for garnish. Its delicious taste will captivate everyone!

Total Time

15m

Prep Time:15m

Yields:6-8 Servings

Save

Ingredients

½ cup

GOYA® Cream of Coconut

¼ cup

GOYA® Sweetened Condensed Milk

2 tsp.

vanilla extract

1 tsp.

GOYA® Ground Cinnamon

2 tbsp.

rum (optional)

Pinch salt

3 cups

heavy or whipping (35%) cream

½ cup

toasted sweetened shredded coconut, divided

Directions

Kitchen View

Step 1

In small bowl, combine cream of coconut, sweetened condensed milk, vanilla, cinnamon, rum (if using) and salt until smooth and blended.

Step 2

In medium bowl, using handheld electric mixer, beat cream for 8 to 10 minutes or until stiff peaks start to form. Fold in cream of coconut mixture. Fold in 1/4 cup toasted coconut. Transfer mixture to an 8 x 3-inch loaf pan. Cover top with plastic wrap. Freeze for 6 to 8 hours or until frozen and set.

Step 3

Scoop into 6 to 8 bowls. Garnish with remaining toasted coconut. Note: Substitute rum with 2 tsp. rum extract if desired.