Family friendly Dessert

Coconut ice cream with papaya and lime

Name: Coconut ice cream with papaya and lime
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 500ml good-quality vanilla ice cream; 2 cups (140g) shredded coconut; 1 small papaya, peeled, seeds removed, sliced; Lime wedges, to serve

2 ratings

15m

05m

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by Jill Dupleix

Food writer

Oct 09, 2015

Elevate store-bought ice cream by rolling scoops in toasted coconut, and pair it with fresh tropical fruit for an easy dessert.

500ml good-quality vanilla ice cream
2 cups (140g) shredded coconut
1 small papaya, peeled, seeds removed, sliced
Lime wedges, to serve

Method

1.

Line a tray with baking paper. Using an ice cream scoop, make 4 balls of ice cream and place on the tray, then freeze for 1 hour or until very firm.
2.

Meanwhile, toast half the coconut in a dry frypan over medium-low heat, stirring, for 1-2 minutes until golden. Remove from the pan and cool, then mix with the untoasted coconut.
3.

Remove ice cream from freezer and, working quickly, roll in the coconut, patting it onto the ice cream balls to help it stick. Return the coated ice cream balls to tray and re-freeze for at least 10 minutes until firm. You can roll the balls in coconut up to 24 hours in advance.
4.

Serve the coconut ice cream with the sliced papaya and lime wedges.