Summary

Ingredients

• 600 ml yoghurt (possibly less fat)
• 100 g powdered suar
• 1 vanilla pod (s)
• 50 g desiccated coconut
• 500 ml coconut milk

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Instructions

1. Put the yogurt and powdered sugar in a bowl. Cut open the vanilla pod, scrape it out and add the pulp. Mix everything well.
2. Toast the coconut flakes in a pan without fat until light brown. Take out of the pan and let cool down completely. Stir coconut milk and coconut flakes into the yogurt mixture. Then pour the ice cream into a plastic jar and place in the freezer for at least three hours.
3. Tip: Put the ice cream in the can in the refrigerator about half an hour before eating so that it can be portioned more easily afterwards. You can then dust it again with coconut flakes.