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1 lemon
100ml canned coconut milk
50g caster sugar
150ml single cream
150ml evaporated mnilk
200ml plain yoghurt
50g grated coconut
Toast coconut flakes in a hot oven for 15 mins. Leave aside to cool.
Clean lemon and dry well. Using sharp knife, remove only the coloured
outer later of the zest then finely chop. Squeeze the juice.
Pour coconut milk into a bown and add the sugar and cream, whisk well
until sugar is combined. Add evaporated milk to the mixture, stir in
the yoghurt a tablespoon at a time to make a smooth mixture.
Add lemon zest and juice a little at a time to avoid curdling.
Add coconut to ice cream mixture and chill in fridge for 2 hours.
Pour mixture into ice-cream maker and churn for about 40 mins until
thick and creamy
Transfer into a freezer container and freeze for at least 4 hours
until firm.
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