I had some galangal and leftover coconut milk from my avococo ice cream, so I whipped this up and the result is amazing.
I recommend soaking the coconut flakes in the coconut milk overnight, if possible. This will create a smoother texture.
2-3 inch piece of galangal (Thai ginger)
1-2 inch piece regular ginger
1 cup coconut milk (from the can)
2 tbs local honey or agave
1 tbs raw cane sugar
1/2- 3/4 cup unsweetened coconut flakes (more makes it thicker)
2 tbs flax seed
Put everything in a blender, pulse until smooth, and freeze.