Mango Coconut Ice Cream
Photography Sarah Tuck.
So quick and simple to make, this ice cream, served in pretty, white-chocolate dipped cones, is a hit with young and old.
Serves: 8
INGREDIENTS
1 cup desicated coconut
¾ cup coconut milk
1 tablespoon sugar
1 litre vanilla ice cream
500 grams fresh or frozen mango pieces
2 tablespoons Malibu liqueur
8 medium waffle cones
125 grams white chocolate, chopped
1 teaspoon coconut oil
⅔ cup lightly toasted dessicated coconut
¼ cup toasted coconut flakes, to garnish
METHOD
Put the coconut, coconut milk and sugar in a pot and whisk over a gentle heat. Leave to cool. Drain through a sieve (discard the liquid).
Remove the ice cream from the freezer to soften slightly, then transfer to a 1½-litre capacity container.
Put the mango and Malibu in a food processor and whiz to combine. Stir half of the mango mixture and all of the coconut through the ice cream to incorporate well. Freeze for 90 minutes then drop in the remaining mango puree and swirl through the ice cream.
To prepare the cones, heat the white chocolate and coconut oil in a bowl over a pan of simmering water until melted. Whisk until smooth. Put the coconut in a shallow bowl, then dip cones into the chocolate and then coconut to coat. Stand upright in glasses to set.
Scoop ice cream into cones and top with a few pieces of coconut flakes, to garnish.
Cook's note: Instead of using the first three ingredients, you can replace with the reserved coconut left over from making the Coconut Mojitos.
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