Creamy Coconut Chocolate Ice Cream – A Perfect Single-Ingredient Recipe for Easter

In a saucepan, melt the butter over low heat.
Remove from the heat, add the sweetened condensed milk, milk cream, coconut milk and mix to combine.
Add the grated coconut and water, return to low heat, stirring constantly, until boiling, thickening.
Cook for an additional 1-2 minutes, then remove from heat.
Pour this cream into a fridge-safe dish and let it cool until firm.
For the ganache, in a saucepan, put the milk cream and chopped chocolate,
mix well and heat over low heat until the chocolate is completely melted and you get a smooth and shiny ganache.
Remove the dish with the cream from the fridge, pour in the ganache and spread it evenly.
Put everything back in the fridge for about 2 hours.
And after that time, all you have to do is serve this creamy coconut ice cream wonder!