Redcurrant coconut ice cream

Directions

1. Combine 100ml coconut milk with the tapioca starch, set the slurry aside.
2. In a saucepan bring the leftover coconut milk to an almost boil, stir in the slurry and cook over medium heat stirring constantly until thickened. Take of heat and cool to room temperature. Transfer in the fridge to cool overnight.
3. Combine the coconut custard with the preferably homemade redcurrant jelly, pour into the ice cream maker and freeze according to the manufacturer's instructions. Store in an airtight container in the freezer or spoon as a soft-serve.