1 carton of Kara coconut cream (or 1 litre of whatever thick, full fat coconut cream you can get your hands on)
1 T tapioca starch / arrowroot powder
1/2 C raw honey
1/2 tsp vanilla paste
Take 1/2 a cup of the coconut cream and add it to a small bowl, add the tapioca starch and whisk until smooth and set aside
Add the remaining coconut cream to a medium heat saucepan and whisk until nice and smooth, add the honey and continually whisk until the honey has melted through.
Now add the coconut cream + tapioca starch concoction and continue to whisk, it will start to thicken, so don't neglect your whisking or lumps will form.
Turn off the heat and stir through the vanilla.
Pour your mixture into a freezer friendly glass, or plastic container and leave to freeze overnight.
The following day add your frozen coconut mixture to a high powered food processor / Thermomix / Vitamix etc. and whizz until a whipped gelato like consistency has been reached (you may need to do this in batches if your machine struggles).
Add the mixture back to the freezer and leave to set for 6 hours or so.
When you are ready to eat, run hot tap water over your ice cream scoop, and scoop generous scoops into a bowl and garnish with strawberries or raspberries for a refreshing, delicious treat - because you're worth it!!!