Coconut meringue trifle

1. Pulse the ingredients for the ice cream in a blender. Pour into a freezerproof container and freeze for 6 hours or until frozen.
2. To make the oat cookies, preheat the oven to 180°C. Combine the ingredients, then shape into 12 equal-sized balls. Place on a lined baking tray and press down with a fork or your thumb and bake until golden brown around the edges. Serve with the ice cream.
Find more ice cream recipes here.
Photographs: Myburgh du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom