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 Ingredients:
Granulated Sugar
- 2/3cup Water
- 11/4cup Coconut Milk
- 800ml
Double (heavy) Cream - 11/4cup Desiccated
Coconut - 2tbs
Method:
Heat sugar and water in a saucepan stirring occasionally until the
sugar dissolves. Boil for 10 minutes without stirring. Remove it
from the heat and allow to cool slightly. Mix the cooled syrup with
the coconut milk and pour into a container. Cover and freeze for
about 3 hours or until semi-frozen around the edges and mushy in the
centre.
Transfer the mixture to a bowl
and cut up with a knife. Then place half the quantity at a time in a
food processor and process until smooth, or whisk thoroughly by
hand. Turn the mixture into a bowl. Whip the cream until soft peaks
form and fold into the ice-cream, then stir in the desiccated
coconut. Return the mixture to the container and freeze again until
solid.
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