Helado de coco, sold along Colombia’s Caribbean coast, is made by freezing coconut milk, cream, and sugar, stirring often to create a smooth texture. You can make it without a special machine.
Heat the coconut milk, cream, sugar, and salt in a saucepan over low heat for 8 minutes, until the sugar dissolves. Do not boil.
Cool the mixture for 15 minutes, until it reaches room temperature.
Transfer the cooled mixture to a wide container and place it in the freezer. For the first 2 hours, stir it with a fork every 30 minutes to prevent ice crystals from forming.
Serve the mixture once fully frozen, sprinkled with toasted shredded coconut.
During the first 2 hours of freezing, stir the mixture with a fork every 30 minutes; otherwise, large ice crystals may form and leave a grainy texture. Allergen: contains milk (cream).
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