Tangerine Coconut Freeze Recipe
Once you try this Tangerine Coconut Freeze recipe, you will never go for another recipe again. Fruits is the primary ingredient in Tangerine Coconut Freeze. Tangerine Coconut Freeze goes perfectly as Dessert. I cant believe you just have not tried my Tangerine Coconut Freeze recipe, yet.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 cup flaked coconut
1 3 or 3 1/4 ounce package regular vanilla pudding mix
3 cups milk
2 cups light cream
1 6 ounce can frozen tangerine juice concentrate, thawed
3/4 cup light corn syrup
1 teaspoon vanilla
3 drops red food coloring
2 drops yellow food coloring
Directions
Spread coconut in a shallow baking pan.
Toast at 350° till lightly brown, 6 to 7 minutes.
Shake pan or stir often to ensure even toasting; set aside. (Toast additional coconut for garnish, if desired.)
Pour pudding mix into saucepan; gradually stir in 2 cups of the milk.
Cook and stir over medium heat till thickened and bubbly; cool.
Blend in remaining milk, cream, toasted coconut, tangerine juice concentrate, corn syrup, vanilla, and the two food colorings.
Freeze in 4 quart ice cream freezer following manufacturer's directions.
Let ripen.
Toast at 350° till lightly brown, 6 to 7 minutes.
Shake pan or stir often to ensure even toasting; set aside. (Toast additional coconut for garnish, if desired.)
Pour pudding mix into saucepan; gradually stir in 2 cups of the milk.
Cook and stir over medium heat till thickened and bubbly; cool.
Blend in remaining milk, cream, toasted coconut, tangerine juice concentrate, corn syrup, vanilla, and the two food colorings.
Freeze in 4 quart ice cream freezer following manufacturer's directions.
Let ripen.
