Coconut Ice Cream
Mix cream, coconut cream, vanilla, creme fraiche, sugar and Batida de Coco in a pot. Heat on the lowest heat until just before the boiling point while stirring (about 90°C) (approximately 200°F). Then strain through a sieve and freeze in an ice cream machine. Or, pour into a shallow dish and place in the freezer for approx. 4 hours, stirring every hour.
Take the coconut shell and scoop the coconut ice cream. Arrange as desired in the coconut shells and serve garnished with shredded coconut.