1 can ( 14oz approximately) coconut milk
1 can (14 oz approximately) sweetened condensed milk
1 tablespoon finely grated lime zest ( from 2 limes)
1/4 teaspoon coarse salt
1 1/2 cups of cold whipping cream
1/2 cup shredded coconut, toasted
1/2 ripe mango thinly sliced
Line a 20cm by 10cm loaf pan with baking paper leaving an overhang on all sides that will cover the pan completely when pulled over. Prepare a large bowl of iced water.
In a medium saucepan combine the coconut milk and condensed milk and bring to the boil. Reduce heat and simmer stirring frequently till thickened about 10 minutes. Remove from heat and stir in the lime zest and salt. Place the saucepan into the iced water and stir until cool.
In mixer beat cream on high speed until stiff peaks form. Gently fold the whipped cream into the cooled coconut milk mixture. Pour into loaf pan and sprinkle the toasted coconut on top.
Freeze until firm around 6 hours. Sit for 20 minutes at room temperature then invert onto a platter, layer with sliced mango then slice and enjoy.
