- 2 x 400 g cans coconut milk
- 1 vanilla pod, split, seeds reserved
- 12 plums, halved and stoned
- 3 T sugar
- 1/2 cup verjuice
- 2 x 25 g blocks coconut ice, crushed
- 4 ripe plums, thinly sliced
Beat the coconut milk until light and smooth, then add the vanilla seeds and beat further until combined. In a saucepan over a medium heat, poach the plums with the sugar and verjuice until soft.
Purée the plums and whisk into the coconut mixture before freezing. Once frozen, beat, then return to the freezer. When almost frozen, spoon the ice-cream mixture into a large yoghurt container and freeze again until completely set.
(Alternatively pour the mixture into an ice-cream machine and churn according to the manufacturer’s instructions.) Place the base of the container into hot water and carefully remove the ice cream from the container. Sprinkle liberally with coconut ice and top with thin slices of plum.
The cheat's way is to unmould a tube of ready made berry ice cream and then sprinkle it with coconut ice-but this is so much better.