Coconut ice cream
100 grams shredded coconut
250ml good-quality coconut cream
400ml sweetened condensed milk
1 teaspoon vanilla extract
½ teaspoon salt
1 paw paw
2 limes, zest and juice
⅓ cup brown sugar
½ cup passionfruit pulp
Toast shredded coconut in a dry sauté pan on a low heat until golden.
Beat cream until it forms soft peaks. Add the coconut cream, condensed milk, shredded coconut, vanilla and salt and gently fold through. Be careful not to over-mix.
Pour into a loaf tin and freeze for 6 hours or overnight. Remove from the freezer 10–15 minutes before serving to soften slightly.
Cut the fruit into chunks and grill over a medium to high heat until golden on all sides. Once cooked, squeeze lime juice over the fruit.
In a small saucepan, combine the brown sugar and 50ml of water. Bring to the boil, then reduce to a low simmer. Cook for 5–8 minutes or until it begins to thicken and become syrupy.
Serve grilled fruit with passionfruit pulp, coconut ice cream, brown sugar syrup and lime zest. Serves 4–6.