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Coconut Ice Cream

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Adjust Servings:
1.5 cups tender coconut meat - chopped neatly
1/2 cup coconut milk
3/4 cup tender coconut water
1 cup heavy whipping cream
400 ml condensed milk
1/8 tsp coconut extract – optional

Nutritional information

21 g
5 g
1 g
170 mg
0 mg

Coconut Ice Cream

      • 8 hrs
      • Serves 4
      • Medium



      Whoever in his wildest dreams thought that there could be something like a fresh tender coconut ice cream? All through different savory items made from coconut are popular, an ice cream is a new idea. In the coastal parts of South India, coconut is an intrinsic part of the regional cuisine in both the vegetarian and non-vegetarian cooking styles. The water of green coconut is consumed in profuse quantities for hydration and other therapeutic properties. But to make ice-cream out of coconut is really innovative. You must admit, the best coconut ice cream utilizes the natural flavors of the coconut – there’s no need for artificial additives. You can make this ice cream at home and enjoy using the natural goodness of a tender coconut to beat the heat of summer.

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      How to make 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.

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

      Note: Again, fold in gently but not vigorously.

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


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

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