3/4 cup coconut milk
1 1/2 cups white sugar
3 tablespoons lemon juice
4 tablespoons lemon zest
1 egg
1/4 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1/4 teaspoon orange zest
1 cup coconut cream
1 cup heavy whipping cream
Fill a large saucepan with water to make 1 1 inch bubbles. Shake and pour over bottom of a glass or metal bowl. Bring to a boil over medium heat. Boil 4 minutes. Remove from heat and stir in sugar, lemon juice, lemon zest, egg and remaining lemon zest. Pour over bubbly mixture. Cool completely. Whip cream in small bowl until stiff. Spread over mixture; refrigerate until chilled. Serve immediately. Refrigerate whipped cream and coconut cream mixture for an hour or longer. Serve in ice cube trays.