This recipe is inspired by the Gelato Messina challenge and is as simple as it is delicious. It goes with pretty much anything - especially tropical fruits and chocolate.
Ingredients
| 400 ml | Coconut milk (Main) |
| 35 g | Runny honey |
| 75 g | Icing sugar |
| ½ | Limes, juice of |
| 100 g | Desiccated coconut |
| 20 g | Brown sugar |
Directions
- The day before makiing, place the can of coconut milk in the fridge (or as long as possible in advance).
- Using a food processor or stick blender, blend the coconut milk, honey, icing sugar and lime juice on high speed until smooth.
- Churn in an ice cream machine until set to the consistency of soft serve (about 25 minutes). Use immediately, or pour into a suitable container and freeze for 2-3 hours until set firm.
- Toast half of the coconut in a dry frying pan over a high heat until golden. Add the remainder and the brown sugar and mix through. Serve as a garnish.