Ingredients
1 cup sugar
1 cup water
1 3/4 cup coconut milk
2 cup desiccated coconut
5 Tbsp dark rum
2 Tbsp of fresh lemon juice
Rum Sauce
200g caster sugar
200ml water
4 Star aniseeds
1 cinnamon stick
50ml dark rum
Preparation
Place 1 cup sugar and 1 cup water in a pan. Bring it to boil stirring constantly until the sugar has dissolved completely. Reduce the heat and simmer for 5 mins to make a light syrup. Stir in the coconut milk, desiccated coconut and lemon juice. Cool completely. Add rum. Process in a blender or food processor. Pour the mixture into a shallow bowl or container, lined with saran wrap. Cover and freeze. After 2-3 hours, remove from the freezer and process in a blender or food processor until smooth and creamy, then return it to the freezer and leave until frozen.
Rum Sauce: Place the sugar, water, star anise and cinnamon stick in a saucepan and bring it to the boil then reduce to a simmer. Leave it to cook for 10-15 minutes until the sugar has dissolved and the sauce has infused. Add the rum to the syrup and set it aside to cool then place in a covered container and refrigerate until ready to serve.
