IngredientsCaster sugar - 115 g
Water -150 ml
Coconut milk - 400 ml tin
Limes - 2
Methods1) Heat the water and sugar in a small saucepan until boiling, stirring constantly until the sugar dissolves. Remove from the heat and leave to cool.
2) When cool put the saucepan in the fridge. Grate the rind of the limes.
3) Our ice cream had a few lumps of coconut milk so I'd recommend pouring the contents of the coconut milk tin into a bowl and stirring until it reaches a creamy consistency.
4) Add the grated rind, coconut milk and the juice of the limes to the saucepan and stir. Pour into a freezerproof container and freeze overnight. Take it out of the freezer 45 - 60 minutes before serving. Serves 4.