Peel and partially segment your clementines. Blend a few at a time in a high power blender, and sieve through a fine mesh sieve, collecting the juice in a bowl. Once you’ve sieved out all of the juice, put the clementine puree into a clean Tupperware container.
Mix in your coconut cream with a fork and pop the Tupperware into the freezer. After an hour, take out and mix again with a fork. Do this every hour or so until you are ready to eat it. It should take about 4 hours to reach the right consistency.