- 400 g of coconut cream
- 300 g of whole fresh cream very cold
- 375 g of sweetened condensed milk
- Half teaspoon cinnamon powder
- 2 tablespoons of grated or fresh coconut, for decoration.
The day before, put the box of coconut cream and sweetened condensed milk in the fridge. Leave them to cool for a whole night before moving on.
In a large bowl, mix the coconut cream and the fresh cream with a whip. Once the cream begins to thicken, add, without stopping to whip, the sweetened condensed milk little by little. Then add the cinnamon powder and once everything is well mixed put it all in a tray or small individual pots. Put your Coconut Ice Cream in the freezer and leave it freeze for at least 8 hours.
Once the ice is set, heat a frying pan and cook the grated coconut until everything is golden brown. Allow it to cool for a few minutes.
Meanwhile, make scoops with the Coconut Ice Cream and sprinkle them with the toasted coconut.