Simple, practical, and full of everyday flavour, Tender Coconut Ice Cream is a vegetarian Indian ice cream made with chopped tender coconut meat, coconut milk, and tender coconut water. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: Not specified
- Total time: Not specified
- Yield: 8
- Category: Ice Cream
- Cuisine: Indian
Ingredients
- 1.5 cups chopped tender coconut meat (divided)
- 1/2 cup coconut milk
- 3/4 cup tender coconut water
- 1 cup heavy whipping cream
- 14 oz can condensed milk
- 1/8 teaspoon coconut extract (optional)
Method
- To a blender, add 1 cup of chopped tender coconut meat, coconut milk and tender coconut water. Blend to a smooth paste.
- Place your mixing bowl and beater in the refrigerator for 20 minutes before you beat the cream. To a large bowl, add cold heavy cream.
- Using your hand mixer or wire whisk attachment of your stand mixer, beat cream until it forms firm peaks. Be careful not to over-beat.
- Add the prepared coconut paste to the whipped cream. Fold with gentle strokes, in one direction.
- Stir in the condensed milk and mix until combined. I used the entire 14 oz can of condensed milk for this recipe. If you want it less sweet, reserve around 1/4 cup. Again, fold in gently and not vigorously.
- Lastly add the remaining 1/2 cup of the chopped coconut to the ice cream base and fold gently.
- Pour ice cream into freezer safe container and freeze the ice cream until set, around 6 to 8 hours.
- Once the tender coconut ice cream is set, scoop it out and enjoy!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
