1First melt the white chocolate in a saucepan over the boiling water and let it to cool a bit.
2Then put coconut water, sour cream, sugar and vanilla powder in a mixing cup and mix until the sugar is melted and the mixture starts to bubble.
3Gradually add this mixture to whipped cream while stirring with an egg-beater.
4Then add the melted chocolate and coconut flour and mix with a mixer for a while. Pour the mixture in a bowl and put it in the freezer for at least four hours. Before serving you can strew the coconut ice cream with minced white and black chocolate.