Toast the black sesame seeds in a dry skillet over medium heat, stirring constantly, for 3 to 4 minutes until fragrant. Remove from heat as soon as they smell nutty — they burn quickly.

Let seeds cool for 5 minutes, then blend with coconut oil in a spice grinder or small blender until a thick, dark paste forms, scraping down the sides as needed. It will be thicker than tahini.

Open the chilled coconut cream cans and scoop only the solid cream into a cold mixing bowl. Save the watery liquid for smoothies or discard.

Whip the coconut cream on medium-high with a hand mixer for 3 to 4 minutes until it holds soft peaks and has roughly doubled in volume.

In a small bowl, stir together the sesame paste, jaggery powder, cardamom, salt, and rose water (if using) until the jaggery is mostly dissolved. Taste — it should be bold, slightly sweet, and floral.

Fold the sesame mixture into the whipped coconut cream in two additions using a rubber spatula, until evenly combined and a uniform dark grey-black color. For a marbled look, hold back 2 tablespoons of sesame paste and swirl it through at the end.

Pour into a freezer-safe loaf pan or container. Press a sheet of parchment paper directly onto the surface to prevent ice crystals forming. Cover and freeze for at least 6 hours or overnight.

Remove from the freezer 10 minutes before serving to soften slightly. Scoop with a warm spoon (dip in hot water, wipe dry). Serve as is or with a pinch of crushed black sesame seeds on top.