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I know it sounds weird, but it’s good. The creamy coconut is delicious and after a couple of bites, the back of your throat starts to warm up a bit from the Tabasco sauce. Garnish with some fresh mango and you’re set. Oh, just try it.
Coconut Jalapeno Ice Cream
Makes 1 quart
Ingredients
1 (16 ounce) can cream of coconut
1-1/4 cups half and half
1/2 cup heavy cream
2 tablespoons Tabasco® Green Pepper Sauce
1/2 cup sweetened shredded toasted coconut
Method
1. Whisk first 4 ingredients together and thoroughly chill.
2. Process chilled mixture in an ice cream maker according to manufacturer’s directions, sprinkling in the toasted coconut as the mixture thickens.
3. Transfer to a freezer container and freeze for 1 to 4 hours.
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