- 2 (13 1/2 ounce) cans coconut milk
- 1 cup shredded coconut
- 2 Tablespoons raw sugar2 tablespoons Xylitol1/2 cup erythritol
- In a medium saucepan, combine the ingredients and bring to a boil, stirring until sugar is completely dissolved.
- Remove from heat, steep with 2 sprigs of fresh mint for 5 minutes.
- Remove mint, then refrigerate until fully chilled.
- Freeze in an ice cream maker for 30 minutes.