In a medium saucepan over medium heat, combine the sugar and water and cook to the fine thread stage. In a medium mixing bowl, beat the egg yolks. While the machine is running, pour the sugar mixture into the egg yolks, mixing until the mixture is cool. Add the coconut extract. In a small bowl, whip the chilled cream and milk together until very firm. Fold the whipped cream into the egg mixture, then slowly fold in the toasted coconut. Pour into a loaf pan and freeze for 6 hours. Just before serving, dip the mold in warm water to slightly loosen it from the sides of the mold. Set a platter on top of the mold and invert. Garnish with more coconut and mint sprigs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	304.67 Kcal (1276 kJ)
Calories from fat	174.15 Kcal
		% Daily Value*
Total Fat	19.35g	30%
Cholesterol	102.8mg	34%
Sodium	53.47mg	2%
Potassium	183.09mg	4%
Total Carbs	30.37g	10%
Sugars	20.62g	82%
Protein	4.76g	10%
Vitamin C	0.5mg	1%
Iron	1mg	6%
Calcium	53.8mg	5%

Amount Per 100 g
Calories	270.42 Kcal (1132 kJ)
Calories from fat	154.57 Kcal
		% Daily Value*
Total Fat	17.17g	30%
Cholesterol	91.24mg	34%
Sodium	47.46mg	2%
Potassium	162.5mg	4%
Total Carbs	26.95g	10%
Sugars	18.3g	82%
Protein	4.22g	10%
Vitamin C	0.5mg	1%
Iron	0.9mg	6%
Calcium	47.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.7

Points
9

PointsPlus

Good Points

saturated fat free,
low sodium

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