Cheat’s lime, coconut and rum ice cream

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Debbie Major

Serves 4 | prep 10 mins | total time 10 mins, plus freezing

Ingredients

Preheat the oven to 200°C, fan 180°C, gas 6. Sprinkle the coconut on to a baking tray and toast for about 3 minutes until golden. Remove and leave to cool.
Finely grate the zest from 1 of the limes, cover and set aside. Squeeze the juice from both limes until you have 75ml. Pour the juice into a mixing bowl and stir in the Malibu or rum and icing sugar, then the cream. Whisk using a hand-held electric whisk until the mixture forms soft peaks. Stir in the toasted coconut. Spoon into a sealable container, cover and freeze overnight.
Remove the ice cream from the freezer 20 minutes before serving. Scatter over the reserved lime zest. Serve with finely diced pineapple that has been tossed with chopped mint and a little sugar.

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