-
1
Place the coconut and 2 cups boiling water in a bowl and allow to stand for 15 mins. Puree in a blender, place on a kitchen towel and squeeze the excess liquid into a bowl. Measure 1 1/2 cups of the coconut liquid (milk) into a saucepan and bring to a boil.
-
2
In a bowl, beat the egg yolks and 1/2 cup sugar until creamy. Gradually pour in the hot coconut milk, stirring constantly. Return the mixture to the saucepan, add the lime zest and simmer, stirring constantly, until the mixture thickens (do not allow to boil). Pour into a heatproof, freezer-proof bowl and allow to cool, stirring occasionally.
-
3
When cold, fold in the whipped cream. Freeze for at least 4 hours, stirring several times.
-
4
Place the cherries with their syrup, cinnamon stick and 2 tbsp sugar in a saucepan. Bring to a boil and stir in the cornstarch slurry. Bring to a boil again, then remove the cinnamon stick.
-
5
Using an ice-cream scoop, form the coconut ice cream into balls. Drizzle the hot cherry sauce into serving dishes, then top with the ice cream and decorate with coconut curls (if using).
