2 x 400ml Tins of Coconut Milk
200g Caster Sugar
100g desiccated coconut
90g dark chocolate (Bourneville)
90g milk chocolate (cooking)
Line a 200mm square tin with three sheets of cling film (leave overhanging)
Whisk the coconut milk and sugar until the sugar dissolves
Add the desiccated coconut and mix in
Pour into the tin and freeze until solid
Remove from the freezer and cut into 10 pieces
Arrange slightly apart on a baking tray lined with baking paper and return to freezer
Grate the chocolate and melt in a microwave or over a pot of water
Allow the chocolate to cool a little and then spoon onto the top of the ices, sprinkle with additional coconut as required.
Comments
Post a Comment