Step 1

Place the condensed coconut milk and 225g of coconut milk into a medium sized non-stick saucepan. Peel a couple of pieces of peel from the lime using a potato peeler or paring knife and add to the pan. Set the rest of the lime to one side.

Step 2

Simmer on a low heat for 5 minutes. Remove from the heat and leave to cool completely.

Step 3

Remove the lime peel from the pan then stir in the remaining 115g of coconut milk and sea salt. Zest the remaining lime then add 1 tablespoon of the lime juice.

Step 4

Transfer to the ice cream tub and secure the lid. Freeze for 24 hours.

Step 5

Add the coconut to a dry frying pan and toast on a medium heat, stirring frequently, until golden. Remove from the pan and leave to cool.

Step 6

Once frozen, remove tub from freezer, remove lid, then place tub in outer bowl. Install paddle into outer bowl lid and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

Step 7

Select SORBET. Once the programme has finished, remove from the tub and serve immediately with the toasted coconut.

Notes:

Look for a condensed coconut milk sweetened with coconut sugar for a healthier Paleo option!