Lemon and coconut are two flavors that work surprisingly well together. What better way to enjoy these flavors than in a homemade no-churn lemon coconut ice cream?
On a cookie sheet place shredded coconut and bake for approximately 5-8 minutes or until lightly golden (stir occasionally). Remove to a clean bowl and let cool.
In a large bowl whip the cream until stiff peaks form.
In a small bowl whisk together the lemon zest, the juice and the sweetened condensed milk.
Gently fold the condensed milk mixture into the whipped cream and combine well. Fold in the toasted coconut.
Pour into a 9 inch / 23 cm loaf pan. Either cover the loaf pan in plastic or place in a large ziplock bag and freeze at least 3-5 hours until frozen or even overnight. Enjoy!
Notes
You can store it in a freezer-safe container or wrap it tightly with plastic wrap and then foil, in the freezer for up to two weeks.