Toasted Coconut Ice Cream

Method

1. 1

   Toast the coconut

   Spread desiccated coconut on a baking tray and toast in a 160°C oven for 6–8 minutes, stirring halfway, until golden. Cool completely.

   
2. 2

   Make the base

   Stir coconut extract and vanilla into the condensed milk.

   
3. 3

   Whip the cream

   Whip the heavy cream to stiff peaks in a chilled bowl.

   
4. 4

   Fold together

   Fold the coconut condensed milk into the whipped cream gently.

   
5. 5

   Add coconut and freeze

   Fold in most of the toasted coconut. Pour into a container, top with remaining coconut, and freeze for 6 hours.

   
6. 6

   Serve

   Scoop and serve with a wedge of fresh pineapple or a drizzle of coconut cream.