This dreamy coconutty ice cream is made with coconut milk, cream of coconut and dessicated coconut. It's sweet, rich and creamy with a wonderful tropical flavour. Serve with pineapple or sprinkle with pistachios and ground cardamom.
- 250ml coconut milk
- 150ml milk
- 200ml double cream
- 400g tin cream of coconut
- 100g dessicated coconut
- 150g caster sugar
Whisk together the coconut milk, milk, double cream and cream of coconut until smooth. Whisk in the sugar and keep whisking until it dissolves.
Pour the mix into the canister of an ice cream or into a freezer-proof container. Churn according to manufacturer's instructions or put into a freezer for 3-4 hours, stirring halfway through freezing. Add dessicated coconut half way through churning or freezing time and take out of the freezer for 15 minutes before serving.