Coconut Ice Cream - cooking recipe

Ingredients

3 coconuts
2 c. water
2 Tbsp. custard powder or cornstarch
1 tin condensed milk
2 tins evaporated milk
almond essence

Preparation

Peel the brown skin off the back and grate (by hand or in blender) with some of the water.
Strain and squeeze to extract coconut milk.
Blend custard powder or cornstarch with 2 tablespoons water.
Bring 1/2 cup water to boil.
Add custard paste and bring to boil, stirring constantly.
Boil until color darkens.
Remove from fire.
Cool slightly.
Add coconut milk. Sieve custard.
Add condensed
and evaporated milk.
Add essence last.
Freeze.
(You may churn in ice crem freezer for a creamy texture.)