- 2 astringent persimmons (overripe)
- 100g coconut milk
- Crushed macadamia nuts to serve (optional)
- Place persimmons in the freezer for more than 2 hours. Once frozen, remove from freezer and cut into wedges, discarding the calyx.
- Place wedges into a food processor along with coconut milk. Blend for 30 seconds or until smooth, ice cream texture.
- Scoop ice cream out of food processor and top with crushed macadamia nuts before serving.
Tip: This dessert is best made just before serving.