Ingredients

• 400 ml of cream to beat well cold
• 1 can of condensed milk
• 200 ml of coconut milk
• 150 g of fresh rallyed coconut
• 1 pack of Coco Nieve Dondé

Method

1. Mix the condensed milk with the coconut cream and cool in the freezer.
2. Blend the cream to point chantilly and incorporate in an enveloping form the mixture of condensate and coconut cream. 
3. Add the rallyed coconut.  
4. Place the mixture in metal or glass mold, cover with plastic and freeze for one hour.
5. Remove, re-bite and freeze.
6. Repeat this process twice. 
7. Freeze at least 6 hours before serving.
8. Serve accompanied by Coco Nieve Dondé.