Sold along Colombia's Caribbean coast, helado de coco is made by freezing coconut milk with cream and sugar, stirring it often to reach a smooth consistency. It can be made without any special machine.
Warm the coconut milk, cream, sugar and salt together in a pot over low heat for 8 minutes until the sugar dissolves, without letting it boil.
Let the mixture cool to room temperature for 15 minutes.
Pour the cooled mixture into a wide container and freeze it; for the first 2 hours, stir it with a fork every 30 minutes to prevent crystals forming.
Serve the fully frozen mixture topped with toasted shredded coconut.
Important: during the first 2 hours of freezing, stir the mixture with a fork every 30 minutes, or large ice crystals will form and leave a grainy texture. Allergens: contains dairy (cream).
If you have an ice cream machine, you can churn the mixture according to the manufacturer's instructions; the result comes out smoother and faster.
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