WATCH: Coconut ice cream with papaya lime salsa and papaya chips

For the papaya chips:

Finely slice a firm papaya then place the slices, separated, on a greased baking sheet.

Place in an oven heated to 120⁰C and leave to dry out for about 20-30min.

Store in an airtight container.

For the ice cream:

Combine all ingredients into a saucepan then whisk until well-combined.

Heat until the mixture has thickened, stirring continually.

Transfer to a bowl to cool, cover with clingfilm and set aside. The cooler the mixture is, the faster it will churn up and become creamy ice-white ice cream!

Churn in an ice-cream machine according to manufacturer settings. (Or, if you don’t have an ice-cream machine, pour the mixture into a container and freeze, stirring occasionally.)

Transfer to a container and then place in the freezer.

For the salsa:

Peel and chop up two papayas. Add the lime zest and juice to taste. If you want a sweeter salsa, add in coconut sugar to your desired sweetness and toss up.

To serve:

Plate up the papaya salsa followed by a scoop of ice cream and papaya chips. Garnish with toasted coconut flakes.