4 egg whites

3/4 cup caster sugar

270ml thick coconut cream

1 cup thick double cream

1/2 cup of freshly, very finely grated coconut.

Juice of 2 limes

Separate the eggs and place the egg whites in a large mixing bowl.

Start to whip the egg whites until they begin to stiffen and double in volume. Now add the sugar, 1 tbs at a time. Keep whipping until the sugar is fully incorporated.

Now add the coconut cream and whip again.

Add the double cream and the lime juice and blend all the ingredients until well combined.

Place this in your ice cream maker and start to churn. As this is not an egg based custard it will take slightly longer to set and you should serve it as soon as it begins to reach the consistency of a thick ice cream.

If you don’t have an ice cream maker, place this in a shallow tray. Place in a freezer, however, you must whip up the mixture very 2 hours. Do this at least 3 times and your ice cream will be the correct consistency.

Just before serving, heat a non stick frying pan.

On a low heat, gently toast the fresh coconut and sprinkle over the ice cream just before serving.

I would serve with a small shot glass of limoncello on the side for a naughty end to the night!