STRAWBERRY-COCONUT ICE CREAM CAKE
This is an impressive dessert to serve, showered with toasted coconut and adorned with berries. Use sweet, ripe summer berries from a farm stand for the best flavour — they should really smell like strawberries. Whipped cream, coconut milk and a touch of vodka help keep the mixture from forming ice crystals. It should ideally be served within 24 hours for the best texture.
Preparation:
1. Briefly rinse berries with cold water, then lay them out on a clean tea towel. Hull berries, except for a dozen or so pretty ones. Set those aside for garnish.
2. Put 500g hulled berries in a blender or food processor. Reserve the rest for sauce and garnish. Add 3⁄4 cup sugar, coconut milk, salt and vodka. Blend until smooth. You should have about 4 cups.
3. In a chilled bowl, whip heavy cream until stiff. With a rubber spatula, gradually fold strawberry purée into whipped cream, 1⁄2 cup at a time, until well incorporated. It’s OK if a few swirls remain.
4. Pour into an 8-inch springform pan about 3-inches deep or into a similar-size Pyrex pie pan or ceramic dish. Freeze for 4 to 6 hours, until quite firm. (Test with a skewer or paring knife, going all the way to the bottom of the pan. It should come out clean.)
5. Make the strawberry sauce: Put remaining berries in a blender with 3 tablespoons sugar. Purée and transfer to a pitcher or serving bowl. Cover and refrigerate.
6. If using springform pan, unmould frozen cake and transfer to a cake plate. (Serve directly from glass or ceramic pan.) Sprinkle with toasted coconut flakes, and garnish with reserved berries dipped in a little of the sauce, and basil or mint leaves. Keep at room temperature for 10 to 15 minutes before serving. To serve, cut into wedges and drizzle with strawberry sauce.
TIP: To make toasted coconut flakes, simmer ¼ cup water with 4 teaspoons sugar to dissolve. Add 1 cup unsweetened coconut flakes and mix to coat. Spread on a parchment-lined baking sheet, and bake at 165C until golden, about 10 to 15 minutes. Check frequently, and stir once or twice for even browning. Cool before using.