Sugar-Free Coconut

Steps

1. Warm 80 ml coconut cream80 ml coconut cream⅓ cup coconut cream120 ml coconut cream120 ml coconut cream½ cup coconut cream in the microwave for 30 seconds, then stir until smooth.
2. Blend it with 220 ml full-fat coconut milk220 ml full-fat coconut milk¾ cup + 3 tbsp full-fat coconut milk330 ml full-fat coconut milk330 ml full-fat coconut milk1⅓ cups full-fat coconut milk, 100 ml water100 ml water¼ cup + 3 tbsp water150 ml water150 ml water⅔ cup water, 75 g sugar-free sweetener95 ml sugar-free sweetener⅓ cup + 1 tbsp allulose or a 1:1 granulated sweetener115 g sugar-free sweetener140 ml sugar-free sweetener½ cup + 2 tbsp allulose or a 1:1 granulated sweetener, 2 tsp pure vanilla extract2 tsp pure vanilla extract2 tsp vanilla extract1 tbsp pure vanilla extract1 tbsp pure vanilla extract1 tbsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt for 30 seconds, until the sweetener has dissolved.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
5. If it looks crumbly or powdery, add 15 ml full-fat coconut milk1 tbsp full-fat coconut milk1 tbsp full-fat coconut milk25 ml full-fat coconut milk1½ tbsp full-fat coconut milk1½ tbsp full-fat coconut milk and run Re-spin.

To serve: Top with unsweetened coconut flakes, toasted in a dry pan until golden.