Whip the cream until stiff.
Mix the three coconut yogurts with the glucose fructose and coconut flavouring. Then gently fold in the cream.
Pour the mixture into the ice-cream moulds.
Place in the freezer for at least 5 hours.
Once frozen, melt your chocolate chips in a double boiler.
Wait for the chocolate to cool to lukewarm to cold to the touch. Dip the frozen ice creams in the melted chocolate. Once coated, add some grated coconut to the top before the chocolate sets.
Enjoy your meal!
