Yields 1 quart
We lightened up this popular Bahamian treat by substituting yogurt for the cream that's customarily used.
Prep Time: 10 minutes
Chilling Time: 1 hour
Freezing Time: 20 minutes
Ripening Time: 1 hour
1 14-ounce can reduced fat coconut milk
3/4 cup honey or maple syrup
2 teaspoons powdered agar
20 ounces plain, nonfat yogurt or vanilla soy yogurt
1 teaspoon vanilla extract
(omit if using vanilla soy yogurt)
1 tablespoon coconut rum (optional)
1/3 cup shredded coconut
1. 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.
2. Freeze mixture in an ice cream maker according to manufacturer's instructions. Let glacé ripen in freezer 1 hour before serving.
