You can add a fruit purée to this basic recipe to make mango, papaya, passion fruit or banana ice cream. 

Why not prepare a variety of different ice creams so you can contrast various flavors and colors?

1. Pour 750 ml (3 cups) hot milk over the grated coconut and let infuse for a few minutes; strain and squeeze the coconut to extract all the liquid;
2. heat the litre of milk with the beaten eggs over low heat, stirring constantly until the mixture thickens like a custard;
3. add the coconut milk;
4. freeze in an ice cream maker or place in the freezer for two hours, whisk for a few seconds and return to the freezer; repeat the process once or twice;
5. serve with fruit slices or fruit syrup.