1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut)
1/2 cup sugar
1/2 cup milk or cream
1 1/2 cups chopped ripe mango
1 tablespoon orange liqueur
1/2 teaspoon pure vanilla
1/4 cup sweetened flaked coconut
Combine coconut milk, sugar, milk or cream and mango in blender container. Cover and blend until smooth. Add orange liqueur and vanilla; blend to combine. Cover and refrigerate coconut mixture at least 4 hours until well chilled. Freeze in an ice cream maker according to manufacturer’s directions.
when ready to serve, toast 1/4 cup coconut flakes in a pan on medium heat – be careful, they burn easily.
Makes about 1 quart (4 cups)
Adapted from Eatingclean.com