For this you'll need a hammer and a chisel and probably a child to help you enjoy the process of making this lovely ice-cream. Once you've cracked through the shell of the coconut you're away - with the aid of a food processor it takes minutes.
There's so much controversy about coconuts - a natural food with a high concentration of saturated fat. Yet, research shows that eating coconut may help reduce levels of LDL cholesterol so if you enjoy it, enjoy it in moderation.
Drain the coconut of milk. Crack each open using a hammer and chisel and scoop out the soft flesh taking care not to include any of the brown fibrous exterior.
In a food processor blend the mango, coconut, coconut cream and lime juice together until smooth.
Place in a container and freeze for 2 hours. When the edges have frozen, return to the processor and blend again. Return to the freezer for a further 3 hours before serving.
Serve with fresh mint leaves.
Note : Drinking coconuts are available from the refrigerated section of most leading green grocers. They are usually wrapped in plastic film and have a white exterior.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 5 hrs |
| Ready in: | 6 hrs |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 770 kj |
| Calories | 184 kcal |
| Fat | 12.2 g |
| Saturated Fat | 10.6 g |
| Total Carbohydrate | 14.8 g |
| Total Protein | 2.3 g |
| Fibre | 4.2 g |
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