This is a light and refreshing dessert that is dairy and egg free (vegan), very easy to make and my new favourite ice cream.
Served alongside a fruity sorbet, it sends you straight to a tropical heavenly place.
I am really not a fan of fresh coconut, but coconut water, milk and cream, on the other hand, are delectable to me.
- 150ml / 2/3 cup water
- 115g / ½ cup sugar
- 2 limes
- 400ml coconut milk
Bring the water and sugar to the boil in a small pot until the sugar has dissolved. Allow the syrup to cool. Finely grate the green part of the limes and squeeze the juice and add this to the syrup. Add the coconut milk and stir.
If making by Hand:
Pour the mixture into a plastic tub and freeze for 5 – 6 hours. Beating every two hours to break up the ice crystals.
If making with a machine and how I do it:
Pour the mixture into the ice cream machine and churn until it is a scoopable consistency. Remove and freeze until ready to serve.
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