1. Place water in a small pan.
2. Add sugar, bring to the boil, stirring until dissolved.
3. Add gelatine, stirring until dissolved.
4. Remove from heat.
5. Add the coconut milk.
6. Transfer mixture to an ice-cream machine and chill and churn.
7. Or, pour mixture into a shallow tray and place in freezer.
8. Allow to freeze only a little around the edges, then beat to break up the ice crystals.
9. Repeat the process once more before allowing mixture to freeze completely.

To Make Cotton Candy Garnish:

1. Place coconut in a bowl and pour boiling water over.
2. Turn gently to moisten thoroughly.
3. Place sugar and water in a medium pan, dissolve sugar over a moderate heat.
4. Bring to the boil, add coconut.
5. Stir frequently over moderate heat until the syrup has almost evaporated.
6. Reduce the heat to low and stir continuously until the mixture is quite dry.
7. Remove from heat the moment the mixture starts to smell toasted and turns golden.
8. Stir until almost cold, spread out to cool on a buttered baking tray.
9. The cotton candy will be cystallised and sugary when cold.
10. Break into small pieces for serving.
11. Store in an air tight container.

Note:

• The ice-cream can be prepared several days in advance.
• Cotton candy garnish will keep for 2 weeks in an air tight container.
• Soften slightly before serving.
• Make sure that gelatine is completely dissolved before removing the pan from the heat.