Ingredients

Title Value
1. Coconut milk 450 Ml
2. Cream 33% 300 Ml
3. Vanilla extract 1 Tsp
4. Sugar taste

Cooking

1. Stage

Chill coconut milk in the fridge at least 3 hours, ideally overnight. Make whipped coconut: Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat coconut cream until very creamy. Set aside.

2. Stage

Make whipped cream: In a separate large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla.

1. Stage. Make whipped cream: In a separate large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla.

3. Stage

Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan. Freeze until solid, about 5 hours.

1. Stage. Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.  Freeze until solid, about 5 hours.