1. Place the coconut in a medium nonstick skillet. Over medium-high heat, stirring constantly, toast the coconut until golden brown, about 3 minutes. Transfer to a food processor or mini chopper and process until sand-like.

2. In a medium bowl, stir together the almond milk, Stevia, and Capella drops. Taste for sweetness and stir in all but 2 tsp. of the processed coconut.

3. Pour the milk mixture into an ice cream maker, following manufacturer’s directions, and process until smooth and thick. Alternatively, pour the mixture into a 9 x 13-inch metal pan, place in the freezer, and whisk or stir, every 15 minutes, until thick and creamy.

4. Transfer to individual paper or plastic cups, sprinkle the reserved coconut on top, and cover each with plastic wrap on the surface. Freeze until firm, about 1 hour, before serving.