INGREDIENTS 2 14 ounce cans full fat coconut milk 1 cup strongly brewed Island Coconut Green Mountain Coffee 1 teaspoon vanilla extract ½ teaspoon coconut extract ½ cup coconut sugar ¼ cup unsweetened shredded coconut INSTRUCTIONS Bring all ingredients except shredded coconut to a simmer in a medium sauce pan. Stir and simmer for 5 minutes. Turn heat off and let cool completely. Transfer the mixture to a bowl, cover and refrigerate for at least 6 hours, up to overnight. Pour the chilled mixture into your ice cream maker and churn according to ice cream maker’s directions. Add the shredded coconut during the last minute of churning. Transfer the ice cream to a container, sprinkle with a handful of shredded coconut and coffee grounds if desired and freeze for 1 hour before serving.