Once you finish wringing the milk from the dessicated coconut you are ready to separate the cream from the milk. This really easy - you cover it and put it in the fridge. Yep, that's it! Well - then you have to wait. And don't rush it. It will need to stay at least overnight.
At the same time you put your milk in the fridge, put your ice-cream maker canister into the freezer to prep.
Dream sweet creamy ice-cream dreams. :o)
Puree your favorite fruit and add your sweetener of choice to your desired sweetness. A quick slosh of vanilla (gf, of course!) can be added if you like. (strawberry and orange)
Lift sections of cream from the top of the milk. Press into a measuring cup. You will need equal parts (1:1) cream to milk. A cup is a good amount to start with.
Stir in your fruit puree ans try to get all the lumps of cream smoothed out.
Set up your ice-cream maker and pour your mix in. Let it churn for at least 30 minutes. (vanilla - yum!)
Voila!
This is a mix between an ice cream and a sorbet. It is very loosely based on this recipe. There are recipies out there with a custard base, but as I am very sensitive to too many eggs I only use them in what I can't replace with flax goo. ie - baked goodies.
Of course it is best eaten right away, but gosh what would I do w/out ice-cream waiting for me in the freezer? lol Just let it sit on the counter for 5-10 min to alow it to soften and then dig in!


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