I absolutely, 100% LOVE the Olympics.
For gymnasts, it’s the biggest and most important competition of all, so I always get super excited to watch the US team come together and compete. After all, it only happens every 4 years!
In 2008, back when we were wee little 11 year-olds, my friend Rayna and I road tripped it on down to Philadelphia for Olympic Trials, which was an unbelievable experience to see all of the top gymnasts in the country performing at their best. I even got to meet Mary Lou Retton! Since then, I’ve had more experiences with Olympic gymnasts, meeting Shawn Johnson at a summer sleep away camp when I was 12, and most recently getting a glimpse of (and a smile from) Nastia Liukin commentating at the Nastia Liukin Cup a few months ago.
As much as I love gymnastics, I watch the Olympics to see athletes compete in all sports. It’s the one time where I’ll make any excuse to turn on the TV and stay glued to it 🙂
And so, my latest excuse to couch potate (this has to be a word) is toasted coconut ice cream. I always like some background noise while I cook, and what’s better for that than Olympic coverage?
This ice cream is very creamy and has a fantastic coconut flavor coming from both the toasted coconut and the coconut milk. I also love it because a) it doesn’t require the use of a currently broken oven, and b) it doesn’t use up a million egg yolks!
Plus, once it’s done, it’s an awesome snack to eat while watching those athletes work their butts off. Even if they look miserable and sweaty out in the heat, you’ll stay cold, relaxed and refreshed with a very happy tummy! Toasted Coconut Ice Cream
Adapted from Chocolate and Zucchini
3/4 cup of sweetened coconut flakes
1 small can (12 oz) unsweetened evaporated milk
1 small can (13.5 oz) unsweetened coconut milk
2 teaspoons of vanilla extract
1/2 cup of sugar
Toast the coconut in a dry skillet until golden brown and fragrant; set aside to cool completely.
In a medium bowl, whisk together the evaporated milk, coconut milk, vanilla, and sugar until blended. Refrigerate for about 30 minutes, or until it is well chilled. Remove and whisk again, then pour it into your ice cream maker. Churn for 10 minutes, then add the toasted coconut. Continue churning until the ice cream has a thick, creamy consistency (this may require some taste testing…(: ) Use a spatula to remove the ice cream and place it in a large plastic container to freeze. Chill for 30 minutes before serving to prevent ice cream soup. Enjoy a big bowl while you tune into the Olympics! Go USA!
P.S…I may or may not be planning to watch all of the Olympic gymnastics coverage twice…obsessed would be the right word here 🙂