Transport yourself to a tropical inland with this superb ice cream. Use it within 2 months.
100 g (4 oz) Coconut Milk Powder
397g can Sweetened Condensed Milk
150 ml (1/4 pint) milk
300 ml (1/2 pint) double cream
397g can Sweetened Condensed Milk
150 ml (1/4 pint) milk
300 ml (1/2 pint) double cream
method
1. Place the Coconut Milk Powder, Milk and milk in a saucepan and cook over a low heat, stirring occasionally, until the coconut milk powder has completely dissolved. Pour into a freezerproof container and leave to cool.
2. Whip the double cream until stiff, and fold into the coconut mixture. Freeze for 2 hours or until the mixture starts to freeze around the edges.
3. Remove from the freezer and beat with a fork to break up any ice crystals. Return to the freezer until solid. Serve with toasted coconut shavings and lime wedges, or as an accompaniment to fresh fruit such as pineapple.
2. Whip the double cream until stiff, and fold into the coconut mixture. Freeze for 2 hours or until the mixture starts to freeze around the edges.
3. Remove from the freezer and beat with a fork to break up any ice crystals. Return to the freezer until solid. Serve with toasted coconut shavings and lime wedges, or as an accompaniment to fresh fruit such as pineapple.
serving amount
serves 4
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