Coconut Ice Cream With Cherry Compote - cooking recipe

Ingredients

1 2/3 cups fresh coconut, grated
4 None fresh egg yolks
1 1/4 cups sugar
1 1/4 cups Greek yogurt
1 2/3 cups canned 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
None None Lime slices and mint leaves, to decorate

Preparation

Heat a frying pan and dry fry the coconut until golden brown all over. Remove from the heat and allow to cool.
In a bowl set over a hot water bath, whisk the egg yolks and sugar for 10 mins, until light and creamy. Allow to cool slightly. Stir in the yogurt, coconut milk and 2 tbsp grated coconut. Fold in the whipped cream. Spoon into a 9 x 5 inch silicone bread pan, cover and freeze overnight.
Mix the cornstarch with 2 tbsp cherry juice until smooth. Place the remaining juice and the vanilla extract in a saucepan and bring to a boil. Stir in the cornstarch and simmer, stirring, for 1 min. Stir in the cherries and allow to cool.
Cut the ice cream into slices and arrange on serving plates. Spoon over the cherry compote and sprinkle with the remaining coconut. Decorate with lime slices and mint leaves.