Instructions

1. Place the shredded coconut in a large non-stick skillet and toast over medium-high heat, stirring constantly to prevent burning,  until golden brown. Remove the skillet from the heat and set aside to cool.
2. In a large bowl, whisk to combine the coconut milk and coconut cream until fully incorporated. Add the toasted coconut and the Erythritol sweetener to the bowl and whisk to combine.
3. Place the coconut mixture in your ice cream maker and churn according to the manufacturer’s instructions.
4. Scoop the ice cream into a bowl and sprinkle with additional toasted coconut, if desired.