200 ml double cream
200 ml sour cream
50 grams shredded coconut
2 teaspoons vanilla bean paste
50 ml coconut liqueur
Preparation
Beat the double cream until soft peaks form. Add in the vanilla and the sour cream, and fold them through gently. Sprinkle in the coconut, pour in the liqueur, stir it through, and pour everything into a freezer-safe container, seal well and put it into a freezer for about 3-4 hours. Serve with chocolate sauce, fresh fruit, or some additional fresh coconut shavings. Yields 500 ml.
