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We lightened up this popular Bahamian treat by substituting yoghurt for the cream that’s customarily used.
Ingredients
1 14-ounce (400g) can reduced fat coconut milk
3/4 cup (180mL) honey or maple syrup
2 tsp (6g) powdered agar
20 ounces (560g) plain, nonfat yoghurt or vanilla soyayoghurt
1 tsp (5mL) vanilla extract
(omit if using vanilla soyayoghurt)
1 Tbsp (15mL) coconut rum (optional)
1/3 cup (30g) shredded coconut
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 yoghurt, 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.
