• Place all ingredients except for the fine desiccated coconut into your TMX bowl. Cook for 10 mins | 85 deg | Speed 2. (Make sure your mixture reaches 85deg extend time if needed).
  400 g coconut milk, 30 g coconut milk powder, 200 g Milk, 100 g coconut cream, 3 egg yolks, 150 g sugar, 45 g dextrose, 25 g glucose syrup, 10 g Corn Flour, 45 g Fine Desiccated Coconut
• Transfer mixture to another container and leave to cool completely.

Ice Cream Maker

• Once mixture has cooled put into an ice-cream maker and churn until cold.
• 5 minutes prior to end, add your fine desiccated coconut to mix through and transfer to your tovolo ice-cream container and freeze.

If no Ice Cream Maker

• Once mixture has cooled fold through your fine desiccated coconut. Freeze your ice cream in ice cube trays covered in plastic wrap. Freeze for minimum 10 hours.
• Place frozen mixture into refrigerator for 15 minutes prior to blending (otherwise you have ice BLOCKS) then place half the pieces into your TMX bowl
• Crush 20 Seconds | Speed 6 then

  Mix 10 Seconds | Speed 4 with the aid of your Thermomix spatula through hole in the lid. Repeat for the other half.