375 gr strawberries
ca 120 ml coconut milk
3 - 4 tbsp icing sugar
1⁄4 - 1⁄2 tbsp finely grated ginger lime juice and zest
Wash and hull the strawberries and drip off. Cover a low plastic container with kitchen paper. Gently place strawberries on the paper and freeze for at least three hours.
Shortly before you serve the ice cream, blend the frozen strawberries in a food processor. Add coconut milk, sugar, a pinch of salt, finely grated ginger, 1 tablespoon lime juice and blend finely.
Season with a bit of lime zest and serve immediately.