Making the coconut milk: I prefer fresh coconut milk for this recipe. Remove the coconut meat from two coconuts, slice and blend with 2 ½ cups of clean water. For step by step instructions on how to make coconut milk refer to this recipe.

Note: Before you begin set aside ½ cup coconut milk.

Remove the pulp from the cashima and carefully remove the many seeds from the pulp.

Set aside the pulp.

Pour the 2 cups of coconut milk into a saucepan. Add the sweetener (honey or sugar) and salt to the coconut milk.

Warm the coconut milk on the stove over medium-low heat, stirring occasionally, until the sweetener is completely dissolved into the coconut milk, (approx 1 to 2 minutes.)

In the meanwhile, whisk the cornstarch thoroughly into the reserved ½ cup coconut milk.

Make sure it is totally dissolved.

Add the cornstarch mixture to the coconut milk. Gently whisk while the coconut warms.

Increase the heat to medium. Stir occasionally.

Heat the ice cream base until it thickens for about 6 to 8 minutes.

Do not allow the base to come to a boil.

Stir in the vanilla and coconut essence.

Next, add the cashima pulp to the coconut base.

Stir to incorporate the mixture well. Allow to cool.

Pour the mixture into a shallow container and chill.

Note: Before you place the container in the refrigerator, press a piece of parchment or grease proof paper against the surface of the mixture to prevent ice. Much like you would for milk or egg base. Cover and allow to chill (not freeze) for 4 hours.

Remove the container from the fridge. The Sugar apple mixture should be completely chilled and almost like a pudding in texture. Pour the base into your ice cream machine and begin churning. Churn until ice cream thickens to the consistency of soft-serve ice cream. This could take up to 25 minutes.

Next, place the ice cream in a container and freeze. Freeze for at least four hours.