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Kiwi & coconut ice cream
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Serves: 4 - 6
4 Waitrose 1 Perfectly Ripe Golden Kiwi, peeled
and chopped, plus extra slices to serve
3 tbsp Vedrenne Vanilla Syrup
400ml can coconut milk
½ x 90g pack coconut chunks
1. Place the kiwi into a bowl with the vanilla
syrup and mash roughly with a fork. Mix in the coconut milk.
2. Pour into a freezerproof container. Freeze for 1 hour then beat to break up the ice. Return to the freezer and repeat twice more, then leave to freeze completely. Remove 20-25 minutes before serving.
3. Warm a frying pan over a medium heat. Use a peeler to make shavings from the coconut chunks and cook for 3-5 minutes, stirring often, until golden. Serve sprinkled over the ice cream with extra slices of kiwi to decorate.
Typical values per serving:
For 6; gluten free
This recipe was first published in June 2017.
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