Tender Coconut Ice Cream
Tender coconut ice cream is a no-churn summer dessert with whipped cream, condensed milk, coconut water and soft coconut malai.
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8 hr 40 mintotal
40 min hands-on8 hr hands-off
Prep 30 min · Cook 10 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
Allow 8 hours for freezing after the base is mixed; press cling film on the surface to reduce ice crystals.
Method
Extract the water and scoop out the soft, jelly-like flesh (malai) from the tender coconuts. Separate the measured amounts for the recipe.
Take half of the extracted tender coconut flesh and blend it into a smooth paste along with the measured coconut water.
Chop the remaining coconut flesh into very small, bite-sized pieces. Keep aside.
In a large, chilled mixing bowl, whip the heavy cream using an electric beater until stiff peaks form.
Pour the condensed milk and the smooth coconut paste into the whipped cream.
Using a spatula, gently fold the mixture together. Do not whisk vigorously, or you will deflate the cream.
Add the small chopped coconut pieces and give it one final, gentle mix.
Transfer the mixture into an airtight freezer-safe container. Smooth the top.
Cover the surface directly with cling film or parchment paper to prevent ice crystals from forming.
Freeze for at least 8 hours or overnight. Scoop and serve chilled.
8 hr
How to tell it's done
The ice cream should scoop smoothly, with small soft coconut pieces and no gritty ice crystals.
Getting it right
Tip
Use very soft coconut malai. Firm coconut flesh stays chewy and can make the ice cream feel coarse.
What to serve it with
Serve scoops in bowls or coconut shells with toasted coconut, pistachios or a little tender coconut water on the side.
Common mistakes
- The ice cream feels icy or heavy.
- Fold the whipped cream gently and cover the surface before freezing. Overmixing knocks out air, while uncovered freezing creates crystals.
Storing and reheating
Keep tender coconut ice cream frozen in an airtight container for up to 2 weeks. Press parchment or cling film on the surface after each scoop.
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