Honey Coconut White Chocolate Chip Ice “Cream”

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   In a bowl, mix together the honey and coconut milk. Chill for a few minutes in the freezer or in the fridge for a few hours. Pour into your ice cream maker according to manufacturer's instructions. In the last 5 minutes of turning, drop in the white chocolate chips and shredded coconut. Freeze for a few hours in a container before serving.

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   Notes:

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   I used one can of full fat coconut milk and one of light coconut milk. You can also use two cans of full fat, which will make it taste even more delicious and the texture will be creamier. I don't suggest using two light cans. I tried that and it turned out too icy.

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   To vegan-ify, use agave nectar instead and vegan white chocolate chips.

* Per serving · 4 servings · Values may vary.

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