1 medium coconut, grated
Water from coconut
1 tbsp. cornstarch
2/3 c. sugar
1 tbsp. butter
2 c. fresh milk

Open the coconut; peel off the thin brown inside skin (see directions for opening and peeling coconut); cut into pieces. Put part of the milk into the blender and add pieces of coconut. Grate and empty and grate until all is grated. Put the grated coconut with the coconut milk in double boiler and cook for 30 minutes. Remove from fire and strain through a cloth, squeezing to drain out all the milk. Put half of this milk back on the fire; mix the cornstarch with the coconut water, sugar, and butter. Add to the hot coconut milk, stirring well. Cook until it thickens, then add the rest of the coconut milk and cool. Place in freezer tray and freeze until firm. May be rebeaten if you wish.

This is a nice ice cream for the tropics where cream is hard to find. The natural coconut oil in the milk gives a rich texture and smooth flavor.