Coconut Milk powder - 50 gms
(mixed with 1 cup water)
Thick cream - 1 cup
Tender coconut pulp - 3 cups (minced)
Beat the basic ice cream mixture while placing the container on top of ice.
Once beaten add the cream and continue to beat until light and volume doubles.
Add the coconut milk and beat for another 2 minutes.
Transfer to a freezer-proof container and when half set add the tender coconut pulp.
Mix well and set again.
Garnish:
Toasted dry coconut - 1 tbsp for each scoop
Honey - 1 tbsp for each scoop
Toasted groundnuts - 5 per scoop
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