Kiwi Salad with Coconut Ice Cream

Coconut ice cream

Open the coconut, collect the milk, remove the flesh from the shells and grate. Pour boiling hot water (1) over coconut grate and steep for 10 to 15 min.

Bring sugar to boil with water (2).

Drain the coconut mixture together with the fresh coconut milk through a sieve, squeezing the coconut flakes firmly. Stir the obtained milk with the sugar syrup and freeze in the ice cream maker or freezer (whisk a few times in between to prevent large ice crystals from forming).

Arrange

Remove the skin from the kiwis and cut into very thin slices. Divide evenly on plates, drizzle with juice of one lemon and place one or possibly two coconut ice cream balls on each. Garnish with lemon balm.

Note: the ice cream can also be made with coconut milk or coconut cream (canned in specialty stores). The milk or cream usually has to be separated. Attention: both are usually already sweetened!

6/93, S.51

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