- Fresh & Cool
- Desserts
- Vegan
- Prep 15 min
- Cook 5 min
- Serves 6
Somewhere between a sorbet and an ice cream. The coconut milk gives it a silky texture, and the lime keeps it bright and clean on the tongue.
Ingredients
- 400 ml full-fat coconut milk (1 can)
- 150 g caster sugar
- 100 ml water
- Zest of 3 limes
- Juice of 4 limes (about 100 ml)
- A pinch of salt
Method
- Heat the sugar and water in a small pan until the sugar dissolves. Let it cool.
- Whisk the syrup with the coconut milk, lime zest, lime juice and salt. Chill for 1 hour.
- Churn in an ice cream machine for about 25 minutes. Without a machine, freeze in a shallow tub and whisk every 45 minutes for 3 hours.
- Freeze until firm. Take it out 10 minutes before scooping.
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