Ingredients

The following ingredients have 1 Servings
  • 3/4 cup sweetened condensed milk (175 ml)
  • zest and juice of 1 lemon
  • 1 cup + 3 1/2 tablespoons cream/whipping cream (300 ml)
  • 2 1/2 tablespoons toasted coconut

Instruction

  • Pre-heat oven to 350° (180° celsius)
  • On a cookie sheet place shredded coconut and bake for approximately 5-10 minutes or until golden (stir occasionally). Remove and let cool.
  • Place a glass bowl and beaters in the freezer for approximately 20 minutes.
  • Whip cream until stiff (be careful not to make butter).
  • In a small bowl whisk together lemon zest, juice and sweetened condensed milk.
  • Add a little whipped cream to the lemon/sweetened condensed mixture to make it easier to combine, then fold in the rest of the whipped cream mixture into the lemon/sweetened condensed milk mixture. Fold in the toasted coconut.
  • Pour into a loaf pan 8x4 inch (20x10 centimeters).
  • Either cover loaf pan in plastic or place in a large ziplock bag and freeze at least 3- 5 hours until frozen or even overnight. Enjoy!