Name: Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit Salsa
Yield: Makes 8 servings
Ingredients: 3 cups canned unsweetened coconut milk* (preferably organic); 1 cup finely crushed piloncillo** cones; 1/8 teaspoon coarse kosher salt; 1 vanilla bean, halved lengthwise; 3 large egg yolks; 1 tablespoon dark rum; 4 7-inch-diameter flour tortillas; 1 cup sweetened flaked coconut; 9 teaspoons plus 2 tablespoons sugar, divided; 1 large egg white; 2 large mangoes (about 1 pound each); 2 cups quartered hulled strawberries (from one 1-pound container); 1 tablespoon chopped fresh mint

Coconut-Piloncillo Ice Cream with Coconut Tortilla Chips and Fruit SalsaPatricia Heal

Wrap the piloncillo, Mexican brown sugar cones, in a kitchen towel and crush with a hammer to fine crumbs. If you can't find piloncillo, feel free to substitute packed dark brown sugar. Because coconut milk is not a dairy product, this delicious dessert is pareve.

Recipe notes

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