Ingredients

for the ice cream
400 g can organic coconut milk
360 ml can organic evaporated coconut milk
100 ml organic maple syrup
12 makrut lime leaves
10 g arrowroot

for the coconut tuile baskets
65 g organic coconut palm sugar
50 g organic maple syrup
30 g ground almonds
30 g dessicated coconut
60 g organic coconut oil, melted
½ tsp vanilla
pinch sea salt

Method
1. For the ice cream, add the lime leaves, maple syrup, coconut milk and evaporated coconut milk to a large saucepan and place over a low to medium heat. Stir to combine then bring to the edge of a simmer. Remove the pan from the heat and set aside for 20 minutes to infuse and cool. Strain or pick out the lime leaves then add the arrowroot and whisk to combine thoroughly. Leave to cool to room temperature then pour the mixture into an ice cream maker. Once it has started to set, pour the ice cream into a freezer proof container and freeze until needed. Remove from the freezer 30 minutes before serving.

2. To make the tuile baskets, Place the sugar, maple syrup, ground almonds, dessicated coconut, vanilla and sea salt in a bowl. Slowly whisk in the coconut oil until thoroughly combined. Place this mixture in the fridge for 30 minutes to firm up.

3. Preheat the oven to 180°C (350°F, gas mark 4). Have ready four upturned ramekins, dariole molds or small cups , which will be used to mold the baskets. Place 4 teaspoonfuls of the tuile mixture on a flat tray or silicon baking sheet, keeping them about 8cm apart so that they don’t run into one another as they cook. Bake in the preheated oven until light golden in colour. Leave to cool slightly until still pliable but a pallet knife slides easily underneath, around 30 seconds, then carefully transfer the tuiles onto the upturned ramekins and allow to cool. Carefully remove.

4. To serve, place a tuile basket on each of four bowls or plates and add a scoop of ice cream into each.

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