Toast the desiccated coconut in a dry, non-stick until dark golden. Set aside to cool completely.

Place the coconut cream, coconut milk and sweetener into a large bowl. Whisk vigorously to combine, then stir in the toasted coconut.

Transfer the mixture to your ice-cream maker and churn until done, this takes approximately 30-35 minutes.

Serve two scoops per person (approx. 50g / 1.8oz each) when done and garnish with a little desiccated coconut, if desired.