Known as bingsu, this popular Korean treat is so simple to make – all you need are a couple of ice cube trays and a food processor. It’s a fun alternative to ice cream – make it a day ahead and mix and match the fruit as you like.
Serves: 4–6
Prep time: 20 mins
Plus: 5–7 hrs freezing
Ingredients
- 1 dragon fruit, sliced or diced
- 1 × 400ml tin coconut milk, 2 tbsp reserved and chilled for blending
- 100ml condensed milk, plus extra for drizzling
- 1 mango, diced
Method
- In a large jug, whisk together the coconut milk and condensed milk. Pour into ice cube trays; freeze for at least 4–6 hrs or overnight.
- Tip the frozen cubes into the bowl of a food processor. Add the 2 tbsp reserved coconut milk; blitz to make a smooth ice cream. Place in a freezer-safe container and return to the freezer for at least 1 hr or until ready to serve.
- To serve, scoop or roughly ‘shave’ the coconut ice with a fork and top with the fruit and a drizzle of condensed milk.
