Post: South Seas Cuisine

Ingredients (serves 10-12)

• 2 litres vanilla ice-cream
• 3 cups coconut milk powder

Method

1. Slightly soften the vanilla ice-cream. Scoop into the bowl of a food processor with a blade, or use a bowl and hand held electric beater.
2. Pour in the coconut milk powder and beat quickly.
3. Scoop ice-cream back into container and freeze till firm, at least 6-8 hours in the Tropics

(Source: South Seas Cusine, by Sue Carruthers, Tamarind House Restaurant, Rarotonga, Cook Islands, 2010, Woods Creative, Rarotonga.) The book is available on Amazon

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