Ingredients:

• 2 tablespoons of shredded coconut
• 2 cups coconut milk (try coconut cream as a richer alternative)
• 1 cup water
• 2 whole eggs plus 2 egg yolks
• 1 teaspoon of pure vanilla extract or rosewater (optional)
• pinch of salt
• sprigs of mint for garnish

Directions:

• Stir fry the coconut until golden. 
• Heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. Do not allow to boil.
• In a bowl beat two eggs, plus two yolks, then add the other ingredients, and whisk gently.
• Transfer the mixture to a double boiler over gently boiling water, and slowly blend in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon lifted from the mixture.
• Remove from the heat and allow to cool, then transfer to a metal ice cream tray or similar container and place in the coldest part of the freezer for one hour.
• Remove to a food processor and beat slowly until smooth (this incorporates some stir into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process.

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