We lightened up this popular Bahamian treat by substituting
yogurt for the cream that’s customarily used.
Prep Time: 10 minutes
Total Time: 2 hrs 30 min
Yield: 1 quart
1 14-ounce (400g) can reduced fat coconut milk
3/4 cup (180mL) honey or maple syrup
2 tsp (6g) powdered agar
20 oz (560g) plain, nonfat yogurt or vanilla soy yogurt
1 tsp (5mL) vanilla extract (omit if using vanilla soy
1 Tbs (15mL) coconut rum (optional)
1/3 cup (30g) shredded coconut
Combine coconut milk, honey and agar in a medium saucepan. Cook over
low heat stirring frequently until mixture thickens, about 5 minutes. Remove from heat. Stir
in yogurt, vanilla, rum and coconut. Refrigerate until well-chilled, at least 1 hour.
Freeze mixture in an ice cream maker according to manufacturer’s
instructions. Let glacé ripen in freezer 1 hour before serving.
Serving Size 1 serving
Calories from Fat 167 (50%)
% Daily Value*
30%Total Fat 20g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.8g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.