- 400ml of coconut milk
- 100g of dried figs
Soak the dried figs in the coconut cream for about an hour.
Once the figs have swelled and softened, put the mixture in the blender and blend.
Freeze, then once it has almost frozen it’s ready to serve.
A variation of this recipe is using fresh lychees with lime and a dash of rosewater instead of the figs. Or alternatively, you can supplement the figs with bananas.
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