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  • Timer Prep 10 min
    Cook 240 min
  • Chart 239.0 cal/
  • Chef hat Easy


  1. 1 Put the sugar and 150ml water in a pan and bring to the boil. Boil for 1 minute, then remove from the heat and stir through the coconut milk.
  2. 2 Transfer the mixture to a plastic container and allow to cool, then put in the freezer for a minimum of four hours.
  3. 3 Remove from the freezer and turn out onto a chopping board. Cut into small chunks, then blitz in a food processor until smooth and velvety. Serve straight away or keep in the freezer until needed.