This delicious, easy dessert has all the tastes of summer and is perfect served with fresh fruit on a balmy evening. Ingredients (serves 6-8)
1 litre good quality vanilla ice cream
100g unsalted pistachio nuts
¾ cup desiccated coconut
Pulp of 2 passionfruit
2 tablespoons honey
Fresh fruit, to serve
Allow ice cream to soften at room temperature until just soft.
Remove pistachio nuts from shells. Cover nuts with boiling water and remove their dark skins. Dry thoroughly.
Place coconut in a dry pan and cook over a gentle heat until golden, stirring constantly. Remove from pan.
Combine ice-cream, nuts, ½ cup of the coconut, passionfruit pulp and honey. Place in a glad-wrap lined container (I use a log tin), cover and freeze for at least 2 hours.
Serve topped with the remaining toasted coconut and fresh fruit. Enjoy!
Recipe adapted from Sydney Market Authority