CREAMY COCONUT ICE CREAM|
2 envelopes unflavored gelatin
1 1/2 c. cold water
2 (15 1/2 oz.) cans Coco Lopez
cream of coconut
4 c. (2 pt.) half and half
1 (3 1/2 oz.) can flaked
In small saucepan, soften gelatin in 1/2 cup water.
Heat and stir until dissolved. Stir in remaining water.
Proceed according to desired method.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.