Take tin of coconut milk and scoop out the solid part, (the coconut cream) save the liquid part (coconut water) and place to one side.

Place the coconut cream, frozen strawberries and maple syrup into a high powered blender, add a little of the reserved coconut water if it’s too thick and to allow it to blend.

Be careful not to add too much coconut water or you will not be able to scoop the ice cream.

This is best served immediately but can be frozen, place piece of greaseproof paper or cling film over the top of the ice cream to prevent ice crystals forming. Allow to defrost for 30-40 minutes (depending on how warm your house is).

You can adjust the sweetener as necessary and use any other frozen fruit that you wish to try.