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Coconut Glacé

Recipe Image

We lightened up this popular Bahamian treat by substituting yoghurt for the cream that’s customarily used.

Preparation facts

Prep Time: 10 minutes

Total Time: 2 hrs 30 min

Servings: 8

Yield: 1 quart

Ingredients

1 14-ounce (400g) can reduced fat coconut milk

3/4 cup (180mL) honey or maple syrup

2 tsp (6g) powdered agar

20 oz (560g) plain, nonfat yoghurt or vanilla soyayoghurt

1 tsp (5mL) vanilla extract (omit if using vanilla soyayoghurt)

1 Tbs (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.

Nutrition facts

Serving Size 1 serving
Calories 330
Calories from Fat 167 (50%)
% Daily Value*
30%Total Fat 20g
86%Saturated Fat 17.2g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.8g
1%Cholesterol 4mg
3%Sodium 63mg
11%Potassium 374mg
12%Total Carbohydrate 36g
11%Dietary Fiber 2.8g
Sugars 29g
Sugar Alcohols 0g
11%Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.