6 Serves
248 Mins
In a large mixing bowl, combine the coconut milk and heavy cream using an electric hand mixer until the mixture is smooth and slightly thickened.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
149 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
182 mg / 1,250 mgPotassium
345 mg / 4,700 mgSodium
71 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
24 g / 50 gSaturated Fat
24 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Gradually beat in the sweetened condensed milk, followed by the lime zest and fresh lime juice, adjusting the amount of juice to achieve your preferred level of tartness.
Gently fold in the desiccated coconut using a spatula until evenly distributed throughout the base.
Pour the prepared mixture into an ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up. If you do not have an ice cream machine, place the bowl in the freezer and whisk the mixture vigorously every two hours until it is fully set.
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