Coconut Ice Cream with Plum Jam
& Cherry Coconut Bliss

Serves 4–6

Ingredients:

Coconut Ice Cream

• 800 ml coconut cream

• 80 g coconut sugar

• 40 ml maple syrup

• 1 vanilla pod, split and seeds scraped

• 2 Loco Love Cherry Coconut Bliss with Ooray Plum, roughly chopped
  
  

Plum Jam

• 4 blood plums, roughly chopped

• 40g coconut sugar

• 1 vanilla pod, split and seeds scraped

• 100g raspberries
  
  

To Serve

• Fresh cherries, pitted and halved

• Toasted shredded coconut

• Loco Love Cherry Coconut Bliss with Ooray Plum, sliced
  
  
  

Method

1. Prepare the coconut ice cream base
   Place the coconut cream, coconut sugar, maple syrup, vanilla pod and seeds into a medium saucepan. Set over medium heat and cook for 2–3 minutes, stirring well, until the sugar has dissolved.

   Transfer to a container and chill completely in the fridge.
   
   

2. Churn the ice cream
   Pour the chilled mixture into an ice cream churner and churn for around 40 minutes, or until it reaches a soft-serve consistency. In the final minute, add the chopped Loco Love chocolate and continue to churn until just combined.

   Transfer to a freezer-safe container, sprinkle with a little toasted coconut, cover, and freeze for 3–4 hours or until firm.
   
   

3. Make the plum jam
   While the ice cream freezes, place the plums, coconut sugar, vanilla pod and seeds into a small saucepan over medium heat. Cook for 6–7 minutes, stirring frequently, until the plums have mostly broken down and the mixture has thickened.

   Remove from heat, allow to cool slightly, then gently stir in the raspberries. Set aside.
   
   

4. Assemble
   Remove the ice cream from the freezer about 10 minutes before serving to soften slightly.

   Spoon a scoop of coconut ice cream into serving glasses or coupes, followed by a generous spoonful of plum jam. Finish with fresh cherries, toasted coconut, and slices of Cherry Coconut Bliss.

Serve immediately and enjoy the magic ✨

@juliaostro