The best coconut ice cream ever

14 oz can light coconut milk
1/2 cup non fat milk
1/2 cup non fat half and half (or full fat if you dare)
finely grated lemon rind from 1 medium lemon
1 oz light rum or malibu rum
3/4 cup sugar
3/4 cup flaked coconut

Combine all ingredients except coconut and bring to 175 degrees on stovetop.

While mixture is heating, place 3/4 cup of coconut on a cookie sheet and place on the 2nd rack in the oven on broil. Watch carefully, stirring when coconut begins to brown. When coconut is toasted to a light to medium brown remove from oven.

When hot mixture reaches 175 degrees, remove from heat and let cool. Stir toasted coconut in to ice cream mixture.

Place ice cream mixture in refrigerator overnight, or fully chill, before placing in ice cream maker. If you don't have an ice cream maker, place the chilled mixture in freezer in a shallow pan, mixing every hour or so until it ice cream hardens.

Serve immediately or place in freezer until you are ready to eat!

I served it with fresh blueberries but I can imagine it with toasted almonds, chocolate or blackberries.

Enjoy!