Coconut, lime and passionfruit ice cream

This dairyfree icecream adds a lovely light note at the end of a rich meal. It can be made ahead and would be a great dessert served as part of a modern Christmas dinner. 1 cup sugar

1 lime, finely grated zest

cup lime juice, or a mix of lime and lemon juice

cup passionfruit pulp

4 egg whites

11⁄2 cups coconut cream

1 cup long thread coconut, lightly toasted then cooled

Method

Combine sugar, lime zest, juice and passionfruit pulp in a small pot and stir over a low heat until the sugar has dissolved. Bring to a boil, simmer for 2 minutes then remove from heat.

While the syrup is heating, beat egg whites in the clean bowl of an electric mixer until stiff peaks form when the beater is lifted from the mixture.

On low speed, gradually add the boiling hot sugar syrup, then turn speed to high and beat until cool and very thick (about 10 minutes). Cool thoroughly.

When meringue mixture is cool, mix a big dollop through the coconut cream until evenly combined, then gently fold in the rest of the meringue and the thread coconut. Don’t overmix or the meringue will collapse.

Transfer to a 2L container, cover and freeze for at least 6 hours or up to 3 weeks until needed.