- 1 cup desiccated coconut
- 3 egg yolks
- 3 tbls castor sugar
- ¾ cup cream
- 2 tbls chocalate flavoured cream liqueur
- ½ tsp coconut essence
- Toast the coconut in a dry pan over medium heat, keep stirring until it browns a little.
- Add the sugar to the egg yolks and beat until fluffy.
- Whip the cream until it is stiff. Then add the egg mixture, liqueur, essence and coconut. Mix very well and then pour into a mould or tin to freeze for 4 or 5 hours.