Coconut Ice Cream

1. Add chopped tender coconut meat, coconut milk, tender coconut water in a blender and blend into a smooth paste.
2. Before beating the cream, cool your mixing bowl and beater in the refrigerator for 20 minutes.
3. Add cold heavy cream to a large bowl.
4. Beat the cream with your hand mixer until it forms firm peaks.

Note: Ensure that you do not over-beat.

5. To the whipped cream add the prepared coconut paste.
6. Fold with gentle strokes in one direction.
7. Stir in the condensed milk and mix until fully combined.

Note: Again, fold in gently but not vigorously.

8. Finally, add the remaining chopped coconut to the ice cream base and fold gently.
9. Pour ice cream into a freezer safe container and freeze for 6-8 hours, preferably overnight.
10. Once it is set, your coconut ice cream is ready to scoop and savor!

Trivia

Only tender coconuts make ideal ingredient for this recipe and not the ripe brown ones.