- One 13.5 oz (378g) can coconut milk
- 7 oz (200g) white chocolate, chopped
- 6 oz (165g) strawberries, hulled
- ¼ cup confectioners sugar
- 1¼ cups heavy cream
- Grated rind and juice of 1 lime
- 2 tbsp white rum
- Lime wedges and strawberry halves, to serve
- Bring the coconut milk to a bare simmer in a small saucepan over low heat. Remove from the heat and add the white chocolate. Let stand a few minutes, then stir until the chocolate melts. Pour into a bowl and let cool.
- Purèe the strawberries and confectioner's sugar in a food processor. Whip the heavy cream until soft peaks form. Add the strawberry purèe, whipped cream, lime zest and juice, and rum to the coconut mixture and fold together.
- Pour into a freezerproof container and cover. Freeze at least 6 hours, or until firm. Scoop into dessert glasses, garnish with lime wedges and fresh strawberries, and serve immediately.