The West

Picture: Ian Munro/The West Australian

  • Makes: 12 to 16 *

_Coconut ice-cream _


  • 400ml double cream *

  • 3 tbsp raw caster sugar *

  • 400ml (1 tin) coconut milk *

  • 150g desiccated coconut *

  • 1/2 vanilla bean, seeds only *

  • _Covering _ *

  • 200-300g good-quality *

  • milk chocolate, melted *

  • 50g desiccated coconut, *

  • lightly toasted *

In a clean bowl beat together cream and sugar until stiff peaks form. Add coconut milk, desiccated coconut and vanilla, beating until combined. Pop it into an ice-cream machine and churn until it reaches a firm stage, about 40 minutes. Scoop into a baking tray lined with baking paper (20cm x 30cm with 4cm-high sides), spreading evenly, and place in the freezer. Once set, remove from freezer and cut into 10 x 4cm rectangles. Cover baking tray with baking paper and working quickly, dip one end of each ice-cream bar into melted chocolate before placing onto tray. Sprinkle with coconut and put back into freezer until ready to serve.

The West Australian

Latest News From The West

An international martial arts champion has been accused of choking his 11-year-old stepdaughter so hard she blacked out — before he was arrested wearing a wetsuit and allegedly possessing an …

Matildas co-captain Lisa de Vanna was so excited to be in the company of Brazilian superstar Marta Vieira da Silva, she shared it with the world.

Australian fighter pilots will target Islamic State soldiers fleeing their Iraqi stronghold of Mosul, with coalition forces poised to assault the city in what looms as the toughest battle so far in …

Popular videos

Change location

°

- °

Lifestyle Videos

Follow Us

More from The West