Vegan Coconut Vanilla

Steps

1. If the coconut milk has set solid, warm it in the microwave for 30 seconds and stir until smooth.
2. Blend 400 ml full-fat coconut milk400 ml full-fat coconut milk1⅔ cups full-fat coconut milk600 ml full-fat coconut milk600 ml full-fat coconut milk2½ cups full-fat coconut milk, 70 g caster or granulated sugar85 ml caster or granulated sugar⅓ cup granulated sugar105 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar, 2 tsp vanilla extract or paste2 tsp vanilla extract or paste2 tsp vanilla extract1 tbsp vanilla extract or paste1 tbsp vanilla extract or paste1 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.
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.
6. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 20 g unsweetened coconut flakes80 ml unsweetened coconut flakes⅓ cup unsweetened coconut flakes30 g unsweetened coconut flakes120 ml unsweetened coconut flakes½ cup unsweetened coconut flakes, then run Mix-in.

To serve: Top with a few extra toasted coconut flakes.