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.
Ingredients
cups tender coconut meat - chopped neatly: 1.5
cup coconut milk: 1/2
cup tender coconut water: 3/4
cup heavy whipping cream: 1
condensed milk: 400 ml
tsp coconut extract – optional: 1/8
How To Make Coconut Ice Cream
- Add chopped tender coconut meat, coconut milk, tender coconut water in a blender and blend into a smooth paste.
- Before beating the cream, cool your mixing bowl and beater in the refrigerator for 20 minutes.
- Add cold heavy cream to a large bowl.
- Beat the cream with your hand mixer until it forms firm peaks.
Note: Ensure that you do not over-beat.
- To the whipped cream add the prepared coconut paste.
- Fold with gentle strokes in one direction.
- Stir in the condensed milk and mix until fully combined.
Note: Again, fold in gently but not vigorously.
- Finally, add the remaining chopped coconut to the ice cream base and fold gently.
- Pour ice cream into a freezer safe container and freeze for 6-8 hours, preferably overnight.
- 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.