Coconut Ice Cream

Name: Coconut Ice Cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Sugar; 1 can(s) (400 ml) unsweetened coconut milk; 7-10 Tbsp (available in Asian-store); 4 TABLESPOONS Lemon juice; 250 g Whipped cream; 2 TABLESPOONS Coconut flake; 7-10 Tbsp Icing sugar; 7-10 Tbsp fresh fruits

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Sugar
1 can(s) (400 ml) unsweetened coconut milk
7-10 Tbsp (available in Asian-store)
4 TABLESPOONS Lemon juice
250 g Whipped cream
2 TABLESPOONS Coconut flake
7-10 Tbsp Icing sugar
7-10 Tbsp fresh fruits

Directions

1
Simmer 1/4 litre of water and sugar for 5-10 minutes until thick and let it cool down. Stir in coconut milk and lemon juice. Whip cream until stiff, fold in. It is best to freeze overnight. Form ice cream into balls and serve sprinkled with grated coconut and icing sugar. Decorate as desired with fresh fruit