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WHISK together yolks and 1/4 cup sugar in a bowl, set aside. In a pot, combine coconut milk, cream, milk, remaining sugar and salt, bring to a simmer. Remove from heat, slowly pour into yolk sugar mixture while whisking. Return to pot over heat until it coats the back of a spoon. Strain, cool. HEAT oven to 350 degrees. Scatter 1/2 cup coconut on a baking sheet. Bake until lightly browned. Cool. Process cooked mixture in an ice cream maker according to manufacturers directions. During the last 5 min. stir in toasted coconut, remaining coconut and chocolate chips. Transfer to a lidded container, freeze 1 hour, then SERVE...
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 330 (71%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 24.8g||124 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 208.6mg||64 %|
|Sodium 4697.4mg||162 %|
|Potassium 430.9mg||11 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 24.7g|
|Protein 7g||10 %|
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Calories per serving: 463
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