Coconut Ice Cream

1. Place all ingredients (except for the salt) in a pot and bring to the boil.

2. Immediately reduce the heat to a gentle simmer. Stir until the sugar has completely dissolved.

3. Remove the pandan leaf and add in a pinch of salt. Stir to combine, then leave to cool in the pot.

4. When the mix has cooled, pour into a shallow tray and freeze overnight.

The next day:

1. Break up frozen coconut into the size of ice cubes and place into a high powered blender/food processor. Blitz until smooth and creamy, then pour into an ice cream container and refreeze until set (overnight).

Makes approximately 1.4 litres