Coconut Raspberry Ice Cream

Ingredients:

• 2 cans of full-fat coconut milk (13.5 oz /400ml each), chilled overnight
• 1/3 cup confectioner sugar
• 2 tbsp coconut rum (optional) or 1/2 tsp vanilla extract
• 6 oz fresh raspberries
• 2 tbsp confectioner sugar

Directions:

1. Freeze ice cream bowl overnight.
2. Add coconut milk, 1/3 cup confectioner sugar and 2 tbsp coconut rum into a blender. Blend until smooth.
3. Pour this mixture into an ice cream maker and churn according to the manufacturer’s instructions.
4. While the ice cream churns, make raspberry puree. Add raspberries and 2 tbsp confectioner sugar into a small blender. Blend away until smooth.
5. Strain raspberry puree to remove seeds.
6. While ice cream continues to churn, slowly drizzle in raspberry puree.
7. Transfer ice cream into a freezer-safe container and freeze for a few hours (until solid) or overnight.
8. Serve ice cream topped with toasted coconut flakes and fresh raspberries!