1Heat coconut milk, sugar, corn flour and coconut milk powder on low flame.
2Turn off the heat. Add 100gms of chopped white chocolate.
4Let it cool. Refrigerate it for 30 minutes.
5In another bowl, whip the whipping cream until stiff.
6Now slowly beat the whipping cream and the cooled custard together on medium speed.
7Transfer it to a container .Cling wrap it tightly and cover it with parchment sheet.
8Freeze it for 8-10 hrs.