toasted coconut & lime ice cream with coconut wafers

Cooking Directions

1. Place sugar and water in a saucepan and stir until sugar has dissolved. Bring to the boil and boil until reduced slightly. Before the liquid changes to a golden colour, remove from heat and stir in the lime juice and zest. Return to heat, stir through and cook for a further minute. Refrigerate until cold.
2. Place Bulla Vanilla Ice Cream in a large bowl. Stir in half the toasted coconut, 80mL lime syrup and mix until well combined. Press into a container where ice cream sits approx. 5cm high, sprinkle top with remaining toasted coconut, cover and freeze for 4-6 hours until firm.
3. Pre-heat oven to 170°C (150°C fanforced).
4. For the wafers, combine egg whites, coconut, caster sugar and lime zest in a mixing bowl until well combined. Spoon teaspoons onto a lined oven tray and spread out to a thin circle. Bake for 10-12 minutes until just golden. Allow to cool slightly on the tray before removing to a cooling rack to cool completely. Once cool, store in an airtight container until required.
5. For the pineapple salad, combine pineapple, mint and lime just prior to serving. Refrigerate until required.
6. To serve, using a 6cm scone cutter, cut rounds from ice cream. Place a wafer on each serving plate and top with the round of ice cream. Accompany with a second wafer and pineapple salad.