- 1 Can creamy Coconut milk
- 1 tin of condensed milk (1-3/4 cup)
- 3 Tablespoon Rum or rum extract (Takamaka Bay Rum is a good option)
- 1/2 Cup Raisin
- 1/2 Teaspoon Nutmeg
- 1 Teaspoon Vanilla extract
- 2 Cups heavy cream
In a small bowl add raisins. Pour 1 tablespoon rum and enough grape juice to cover the raisins (you can use just rum if you want it strong) Cover; let it stand at room temperature for 4 hours or overnight.
Take the can of coconut milk and place it in the refrigerator for at least 4 hours but overnight is best
Place a large mixing bowl in the freezer.
In a large mixing bowl, whip the cold coconut milk until it becomes fluffy. Set aside.
Whip the heavy cream until it forms peaks. Pour condensed milk into a large bowl, add in a small amount of the whipped cream and remaining rum. Whisk to combine.
Combine the whipped coconut milk and the whipped cream. Add the raisins, nutmeg. Whip until fully incorporated. Taste and adjust flavours as needed.
Transfer to a freezer-safe container and cover loosely with plastic wrap. Freeze overnight for best results.
Set out for at least 10 minutes prior to scooping.