Coconut Ice Cream With Cherry Compote - cooking recipe

Ingredients

1 1/8 cups fresh coconut, grated
4 None egg yolks
1 1/4 cups sugar
1 1/4 cups Greek yogurt
1 1/4 cups coconut milk
3/4 cup whipping cream, whipped until stiff
1 tbsp cornstarch
2 x 15 oz cans cherries in syrup, drained and syrup reserved
1 tsp vanilla extract
1 None lime, grated zest, cut into wedges
None None Mint leaves, to decorate

Preparation

Heat a frying pan and toast the grated coconut until golden all over. Remove from the heat and allow to cool.
Place the egg yolks and sugar in a heatproof bowl set over a hot water bath and whisk for 10 mins, until creamy white. Allow to cool slightly. Stir in the yogurt and coconut milk. Reserve 2 tbsp grated coconut for sprinkling and add the remainder. Fold in the whipped cream. Spoon into a 4 cup loaf pan, cover and freeze overnight.
Mix the cornstarch and 2 tbsp cherry juice until smooth. Place the remaining juice in a saucepan with the vanilla extract and lime zest and heat. Stir in the cornstarch mixture, bring to a boil and simmer for 1 min. Stir in the cherries and keep warm.
Slice the ice cream and arrange on serving plates. Spoon over the cherry compote and sprinkle with the reserved coconut. Decorate with lime wedges and mint leaves.