Lactose‑Free Coconut Ice Cream

Ingredients

• 250 g MinusL stable yogurt (natural)
• 250 ml coconut milk
• 3 tbsp coconut flakes
• 50 g powdered sugar
• 1 tbsp lime juice
• 150 ml MinusL whipped cream (bottle)

Instructions

1. 1.

   Whisk the yogurt with the coconut milk and the flakes until smooth. Sift in the powdered sugar and stir in the lime juice. Whip the cream to a creamy consistency, but not fully stiff, then fold it in. Pour the mixture into an ice‑cream maker and freeze for about 30 minutes until creamy.

2. 2.

   If desired, scoop out balls for serving and present them on a single coconut piece with coconut flakes sprinkled on top.