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Mary's tropical treat!

Mary Scott Morgan shares with us her delicious tropical treat - smooth white coconut ice cream jewelled with tropical fruits.

So get your blenders ready as she runs us through a step by step guide to sweet success!



Ingredients (serves eight):

• 1 x 400ml (14 fl oz) tin coconut milk
• 200 ml (1/3 pt) double cream
• 100g (3.5oz) caster sugar
• 2 tablespoonfuls of Malibu coconut liqueur (optional)
• 1 x 250g (9oz) pack ready-to-eat dried exotic fruit medley

How to make it:

Mary Scott Morgan

Pour the coconut milk, cream, sugar and Malibu if using, into ice cream machine. Churn until almost frozen.

Chop the fruit into raisin sized pieces and add to the ice cream. Churn until frozen to your liking.

NB If no ice cream machine, freeze in freezer, beating at half hourly intervals to break up the ice crystals.

Enjoy!