Brew a strong batch of black coffee using the coffee powder, sugar and water.
Let it wittle down to two-thirds of the original batch and then turn off the gas.
Let the coffee cool down for 10 minutes before stirring in the coconut cream.
Stir well till the mixture is a nice mocha color and there are no coconut cream floating around undissolved.
Transfer to a container and freeze -with the lid on - for a couple of hours.
After a few hours, break up the ice cream into chunks and blitz the chunks into a mushy liquid in a blender. Refreeze. Repeat this
process a couple of times.
Then let it set one final time.