Coconut Ice Cream
Author: Elizabeth Peyton-Jones
Recipe type: Pudding
Ingredients
Serves 4
- 1 (400ml) tin full-fat coconut milk
- 1 vanilla bean
- 1 banana, peeled and thinly sliced
- Handful of large coconut flakes
- 20g walnuts, chopped
- 25g currants
Instructions
- Shake the coconut tin vigorously.
- Pour into a rimmed baking sheet lined with parchment paper.
- Split the vanilla pod open and scrape out the seeds, stir evenly into the milk.
- Distribute the sliced bananas onto the tray.
- Place into the freezer, on a level surface, for at least 4 hours, or overnight.
- Just before getting ready to serve, in a small skillet, gently toast the coconut flakes on a low heat (no oil) until lightly golden and crisp.
- Transfer onto a plate and set aside.
- When frozen, lift the sheet of coconut cream and break into large pieces.
- Process until smooth, scraping down the sides, if necessary.
- Stir in the walnuts and currants.
- Scoop and serve immediately with the toasted coconut flakes.
