Coconut gelato

This recipe is inspired by the Gelato Messina challenge and is as simple as it is delicious. It goes with pretty much anything - especially tropical fruits and chocolate.

Ingredients

400 ml	Coconut milk (Main)
35 g	Runny honey
75 g	Icing sugar
½	Limes, juice of
100 g	Desiccated coconut
20 g	Brown sugar

Directions

1. The day before makiing, place the can of coconut milk in the fridge (or as long as possible in advance).
2. Using a food processor or stick blender, blend the coconut milk, honey, icing sugar and lime juice on high speed until smooth.
3. Churn in an ice cream machine until set to the consistency of soft serve (about 25 minutes). Use immediately, or pour into a suitable container and freeze for 2-3 hours until set firm.
4. Toast half of the coconut in a dry frying pan over a high heat until golden. Add the remainder and the brown sugar and mix through. Serve as a garnish.