Total time: 8 hours (mostly chilling)
100 gram roasted shredded coconut
250 ml coconut milk
250 ml coconut cream (full fat)
50 ml heavy cream
1 dl sugar
2 teaspoons vanilla sugar
300 gram milk chocolate
In a medium pan, roast shredded coconut flakes until golden brown. Stir occasionally. It just takes few minutes.
In medium pot, heat the coconut milk, coconut cream, heavy cream, sugar, vanilla sugar. Bring to a boil. Finally, add the shredded coconut and stir (taste coconut mixture and add more sugar if you want it to be more sweet). Remove from the heat.
Let the coconut mixture rest in room temperature for at least 1 hour. Pour the coconut mixture into a mixing bowl. Put it in the fridge for a couple of hours or over night.
Pour the mixture into your ice-cream maker and follow the instructions according to your ice-cream maker.
Eat it right away or store in an air tight container.
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