Makes 2.25 litres
2 tbsp Malibu (replace with coconut syrup if making non-alcoholic version)
2 tbsp icing sugar
2 litres vanilla bean ice-cream
Mini coconuts, split and drained
Toasted coconut flakes, to decorate
Place raspberries, Malibu and icing sugar in a bowl. Mash together with a fork.
Transfer vanilla bean ice-cream into a 2½ litre container. If you don’t want to make your own vanilla bean ice-cream, your favourite store-bought vanilla can be used.
Swirl through raspberry mixture. Freeze for at least 3 hours, or overnight.
When ready scoop into coconut shells and garnish with coconut flakes.
To open coconuts, place whole coconut in the centre of your hand with ends pointing to either side. Tap coconut with the back of a chef’s knife in a semi-circle until a crack forms. Prise open coconut over a bowl or dish so you can save milk to use another time.