• Makes: 12 to 16 *

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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.