Instructions

1. Pre-heat oven to 180°C. Line a baking tray with baking paper. 
2. Sprinkle shredded coconut evenly over baking tray and bake for 5 minutes or until the edges are slightly going golden. Remove from oven and set aside to cool.
3. Mix coconut, lime zest, lime juice and coconut flour in a mixing bowl. Place ice cream in a mixing bowl on your stand mixer. Add your coconut and zest mix and using the paddle; combine on low speed. Transfer to a container and freeze overnight or until firm.
4. For your syrup place EQUAL in a medium saucepan with 110ml of water and stir over low heat until it dissolves. Add zest and simmer on low for 10 minutes.  In a small jug combine; lime juice and arrowroot using a small whisk.  Add to pan and cook for up to two minutes until your syrup is just starting to thicken.
5. Chill and drizzle over ice-cream in waffle cones to serve.