¾ cup shredded coconut
⅓ cup coconut-flavoured liqueur
600ml carton pure cream
½ cup caster sugar
6 egg yolks
⅓ cup brown sugar
2 tbsp golden syrup
¼ cup plain flour
1 tsp ground ginger
nectarines, sliced, to serve
1 Preheat oven to 180C. Spread coconut onto a baking tray. Bake for 5 minutes, stirring occasionally, until golden. Allow to cool.
2 Put liqueur, ½ cup cream, caster sugar and egg yolks into a bowl and place over a saucepan of simmering water. Whisk for 5 minutes or until thick and pale. Remove from heat and stir in coconut. Allow to cool.
3 Using an electric hand beater, beat remaining cream until soft peaks form. Fold cream into coconut mixture. Pour mixture into a 6-cup capacity loaf pan. Cover and freeze for at least 4 hours or until firm.
4 Line a tray with baking paper. Place the brown sugar, butter and golden syrup into a small saucepan over a medium-low heat. Stir until butter and sugar have melted. Sift flour and ginger over butter mixture. Put teaspoons of mixture, 3 at a time, onto prepared tray, allowing room to spread. Cook for 5-6 minutes or until lightly golden. Stand for 30 seconds. Remove biscuits and hang over a small rolling pin. Allow to cool. When firm remove from rolling pin. Cook remaining mixture. Serve ice-cream with sliced nectarines and ginger snaps on the side.