Serves 8
600ml cream
380g can caramel top ‘n’ fill
2 tbs Bailey’s liqueur
¼ cup shredded coconut, toasted
Combine cream, caramel and liqueur in large bowl and beat until thick and creamy with an electric mixer.
Fold in coconut and pour into a paper lined baking tin, cover and freeze for at least 4-6 hrs before serving.
Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients
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