- 1/2 cup toasted coconut, plus more for garnish
- 1 cup cream, heavy
- 2/3 cups + 2 tablespoons sugar, divided
- 8 egg yolks
- 2/3 cup water
- 1 teaspoon coconut extract
- chocolate syrup, for serving, optional
- Fresh berries, for serving, optional
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Toast the coconut in a 300º F oven for 2 minutes, watch closely. Set aside.
Whisk the heavy cream and 2 tablespoons of sugar on high until stiff peaks form. Place in the refrigerator to keep cool.
Beat the egg yolks in a stand mixer on high until pale yellow, about 5 minutes. Meanwhile, heat 2/3 cup of sugar and water in a small saucepan until it reaches 230º F, also known as “soft ball”. With the stand mixer still turned on, stream the syrup into the yolks and continue to beat for another 5 to 7 minutes. The mixture will volumize.
Add the coconut extract. Fold in the whipped cream. Pour into a loaf pan or other container and freeze for at least six hours, or overnight. Before serving, invert on a platter and slice. Serve with fresh berries, chocolate syrup and toasted coconut if desired.