Coconut ice cream with papaya lime salsa and papaya chips
|1 tin||coconut cream|
|1 tin||coconut milk|
|180 g||castor sugar|
|maldon salt — to taste|
|1||lime — zest and juice|
|coconut sugar — optional|
|toasted coconut flakes — to garnish|
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.
Plate up the papaya salsa followed by a scoop of ice cream and papaya chips. Garnish with toasted coconut flakes.