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Coconut and Watermelon Ice Cream with Papaya Sauce

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Adjust Servings:
For the papaya sauce
1 tbsp - olive oil
150 gms - papaya (peeled and de-seeded and chopped)
salt and pepper to taste.
For balsamic Glaze
60 ml - vinegar
1 tsp - sugar
Few drops of rose water
half shell of a coconut
For Sorbet
100 ml - watermelon juice
100 ml - coconut milk
Dry ice

Nutritional information

102.68 g
9.08 g
15.63 g
124 mg
0 mg

Coconut and Watermelon Ice Cream with Papaya Sauce

  • Veg
  • 40 mins
  • Serves 4
  • Easy


  • For the papaya sauce

  • For balsamic Glaze

How to make Coconut and Watermelon Ice Cream with Papaya Sauce

For papaya sauce:

  • In a blender, add papaya, pepper and olive oil. Add a dash of watermelon juice to thin it down.
  • Your sauce is ready.

For Balsamic Glaze:

  • In a pan, add vinegar and sugar. Heat it till the mixture gains a syrupy consistency.
  • Slice a bit of coconut to garnish your drink.

For watermelon and coconut sorbet:

  • In a large bowl, add the coconut milk and watermelon juice to it. Now very slowly add dry ice to the bowl.
  • Add rosewater and keep stirring the mixture till it attains an ice-cream like texture.
  • Your ice cream is ready. Serve with papaya sauce splashed on your ice cream, and garnish with the balsamic glaze!
  • Enjoy your ice cream!


  • Coconut water is called the “ father of modern tissue culture science".
  • Coconut water can actually be used as a substitute for blood plasma!
  • Apart from culinary usage, coconuts are used for cosmetic purposes as well!
  • The papaya is known to have originated from southern Mexico and Central America.
  • September is national papaya month!


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