y 45g shredded sweetened coconut, y 1 can sweetened condensed milk, y 3 tbsp cream of coconut , y 420ml double cream, y 75g chocolate chunks, Method n;ijwe jhiuh, 1. Preheat the oven to 180°C. Spread the , shredded coconut on a baking tray. Toast until , lightly golden, approximately 10 minutes. , 2. In a large bowl, whisk together the sweetened , condensed milk and cream of coconut. , 3. In another bowl, whip the double cream until , it forms stiff peaks., 4. Gently fold the whipped cream into the milk , mixture, keeping the texture light and smooth. , 5. Fold most of the chocolate chunks and the , coconut into the mixture., 6. Pour the mixture into a loaf pan. Sprinkle over , the remaining chocolate., 7. Cover the ice cream with cling film. Freeze for , 6 hours until solid., Extract written by Twinkl.,
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