Coconut Glacé

• From: Delicious Living Magazine

Ingredients

• 1 14-ounce (400g) can reduced fat coconut milk

• 3/4 cup honey or maple syrup

• 2 tsp powdered agar

• 20 oz plain, nonfat yogurt or vanilla soy yogurt

• 1 tsp vanilla extract (omit if using vanilla soy yogurt)

• 1 Tbs coconut rum (optional)

• 1/3 cup shredded coconut

We lightened up this popular Bahamian treat by substituting yogurt for the cream that’s customarily used.

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.