Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Toast the desiccated coconut in a dry frying pan over a medium heat, moving it around for 1-2 minutes until it turns golden, being careful not to burn it. Tip into a bowl and set aside.
Whisk together the nonya kaya, coconut milk, lemon juice and zest, and 1 tsp of fine sea salt in a small bowl until smooth and combined, and a thick, pourable consistency. Set aside.
In a separate large mixing bowl, beat together the cream and vanilla using a whisk or an electric mixer until it forms stiff peaks. Fold in the condensed milk and toasted desiccated coconut.
Spoon the coconut cream into a freezable container with an airtight lid, then pour over the green nonya kaya mixture. Use a cutlery knife to ripple it through the whipped cream.
Seal tightly, then freeze for at least 6 hours or overnight. Remove from the freezer for 10 minutes before eating to allow it to soften slightly, then scoop out and serve with coconut flakes sprinkled over, if you like.