ADAPT July Recipe

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Strawberry and Raspberry Coconut ice

My version of a recipe from this month's 'Country Living', can be made with any fruits in season.


  • 2 egg whites
  • 100g caster sugar
  • 100ml coconut milk
  • 150ml double cream
  • 250g strawberries and raspberries mixed
  • shortbread


Line a litre loaf tin or reuse an ice cream carton.
Whisk egg whites to soft peaks, whisk in the sugar until the mixture is glossy.
Separately, whisk the coconut milk and cream together, it should be half as big again and a bit thicker.
Fold into the meringue using a metal spoon.
Blend the fruit to a puree and push through a sieve with the back of a spoon.
Fold the puree through the mix to create a ripple effect and pour into the tin.
Freeze overnight.

And Eat......

Serve with shortbread and some fresh fruit on top.

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