1 Grease a 30 x 8 x 8cm deep bar tin and line with baking paper. Put coconut milk, thickened cream and caster sugar in a large heavy-based pan and stir over a low heat for 7 minutes or until sugar has dissolved and mixture comes to a simmer. Combine cornflour with ¹⁄³ cup cold water. Add to coconut-milk mixture and stir over a low heat until mixture thickens. Divide mixture into 2 shallow metal tins. Add vanilla to 1 tin and stir to combine. Add strawberry essence and a couple of drops of red food colouring to the other tin until the mixture is pale pink. 

2 Put the tins in the freezer and freeze for 2-3 hours or until firm. Remove the vanilla mixture from the freezer, spoon into a food processor and process until creamy. Spoon mixture into a bowl, fold in half the coconut and spoon into prepared bar tin. 

3 Remove the pink mixture from the freezer, spoon into the food processor and process until creamy. Spoon mixture into a bowl, fold in remaining coconut and spoon on top of the vanilla mixture. Cover the bar tin with plastic wrap and refrigerate for 6-7 hours
or until firm.

4 Remove from the freezer and stand in the fridge for
10 minutes before removing from tin. Using a large sharp knife, cut the ice-cream into slices and serve immediately.  

Photos by Chris L Jones