INGREDIENTS FOR FROTHY COCONUT MILK:
1 can of coconut milk (400g/400ml)
1-2 tablespoons of maple syrup
1 Place the can of coconut milk in the fridge for at least 2 hours, preferably overnight to allow the creamy part of the coconut milk to separate from the more watery part. Then open the can and ensure that you only use the creamy part. Drain the watery part away, though if a tiny bit gets mixed into the creamy part it's not the end of the world in the case of this recipe.
2 Mix in 1 tablespoon of maple syrup. Taste for sweetness, if you are happy with it (as we were) then leave it at that, if not, add another tablespoon of maple syrup. Mix with a hand held mixer until the coconut milk becomes nice and frothy, about 10 minutes or so. Then pour the frothy coconut milk over the 3 scoops of mango sorbet and serve with a straw and spoon. YUM!
Tip 1: We used some physalis fruit and edible flowers from the garden to garnish, but it's completely optional.
Tip 2: This coconut milk is enough for 1 float which we ate between the three of us. So in short, this one's for sharing :)