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Toasted coconut ice-cream
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Prep Time:
20 minutes
Cook Time:
3 minutes
Total Time:
23 minutes
Ingredients:
  • 65g (3/4 cup) desiccated coconut
  • 125mls (1/2 cup) Malibu Caribbean white rum with coconut flavour
  • 625mls (2 1/2 cups) thickened cream
  • 110g (1/2 cup) caster sugar
  • 6 egg yolks
  • 25g (1/3 cup) desiccated coconut, toasted, extra, to serve (optional)
  • Fresh seasonal fruit, to serve
Instructions:
  • Toast the coconut in a non-stick frying pan over medium heat, stirring constantly, until golden brown, about 1-2 minutes. Set aside.
  • In a medium heat-resistant bowl, combine the Malibu, 125mls (1/2 cup) of cream, caster sugar, and egg yolks. Set the bowl over a saucepan of simmering water. Whisk constantly for 3-5 minutes until thick and pale. Remove from heat, then stir in the toasted coconut. Let it cool for 5 minutes before using.
  • Whisk the remaining cream until soft peaks form. Combine with the coconut mixture and whisk gently. Transfer the mixture to a 1.5-liter (6-cup) airtight container and freeze for 4 hours until firm.
  • Sprinkle with extra toasted coconut and serve with fruit.

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