Tender Coconut Ice Cream Recipe

Tender Coconut Ice Cream is a soft and creamy dessert made by freezing a blend of fresh cream, condensed milk and tender coconut pulp. This recipe can be made in summer and on weekends when you want something cold at home. 

This ice cream can be made at home without any ice cream machine. It takes about 15 minutes to prepare and the rest of the time is only freezing time. Make it a day before and keep it ready for guests. Many ice cream parlours keep it as a regular flavour in summer.

About Tender Coconut Ice Cream

Tender Coconut is very common in South India, and people drink the water and eat the soft pulp inside. This ice cream is a no churn version, so you do not need to stir again and again while freezing.  It has a mild sweet taste with fresh coconut flavour in every spoon. 

The texture is just smooth and creamy with soft pieces of coconut in it. It melts slowly in the mouth and you can feel the fresh coconut taste. The colour is creamy white, so it looks very simple and clean. Sweetness is balanced because the condensed milk is added little by little.

You can change this ice cream in many ways as per your taste. Some people add chopped almonds or cashews for a little crunch. You can also grind the pulp smooth if you do not want any chunks. A pinch of cardamom powder also goes well with it.

I make this ice cream on weekends when I get fresh tender coconuts from the shop. Kids love tender coconut flavor a lot so all the recipes were such a hit, and this ice cream topped the list.

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Tender Coconut Ice Cream Ingredients

• Fresh Cream – I have used fresh cream for the creamy base of this ice cream. Keep it well chilled before beating, so it whips faster and hold the shape. You can use homemade cream also.
• Tender Coconut Pulp – I use soft tender coconut pulp for the main flavour. It gives small soft bites in the ice cream.
• Tender Coconut Water – I add little tender coconut water while grinding the pulp. It helps to grind easily and give a fresh coconut taste. 
• Condensed Milk – I use condensed milk for sweetness and thick texture. You can add little less if you like it less sweet.

How to make Tender Coconut Ice Cream Step by Step

1.Take tender coconut in a mixer jar, add tender coconut water to it.

2.Grind it little chunky, Set aside. In a mixing bowl take fresh cream and start beating.

3.Beat until soft peaks form. Now add condensed milk to it.

4.Add tender coconut mixture and mix well using a spatula.

5.Transfer the mixture to a freezer safe bowl, level it on top. Cling wrap using a sheet.

6.Freeze for 6 to 8 hours. I freezed it overnight. Next day scoop and serve.

Serve chilled!

Expert Tips

• Taste the pulp – I always taste a small piece of coconut pulp before using. Old or sour pulp can spoil the entire ice cream.
• Grind little chunky – I grind the pulp with coconut water only for few seconds. Small chunks gives a nice bite and the ice cream feels rich.
• Chill the cream – I keep the cream in refrigerator for few hours before beating. Cold cream whips better and gives a thick texture.
• Beat till soft peaks – I beat the cream only till soft peaks form. If you beat too much, it becomes grainy and the ice cream will not be smooth.
• Mix gently – I fold the coconut mixture using a spatula and do not stir fast. This keeps the air inside and the ice cream stay light.
• Cover well – I level the top and cover with cling wrap before closing the lid. It stops the ice crystals from forming on top.

Serving and Storage

Serve this chilled in small bowls and you can add chopped nuts or few tender coconut pieces on top for serving and it goes well as dessert after meals or during guests visit at home. Keep the box outside for few minutes before scooping so it is easy to take.

Store in freezer in a closed container with cling wrap and use within few days for best taste and texture and it stays good when stored properly.

FAQS

1. Can I use whipping cream instead of fresh cream?

Yes you can use whipping cream and it works fine for this recipe. Keep it well chilled before beating.

2. Can I use mature coconut?

No it is not good for this recipe, as the pulp is hard and chewy. 

3. Why is my ice cream icy?

It may be due to cream not beaten well or box not covered properly. Cover it with cling wrap next time.

4. Can I add more coconut pulp?

Yes you can add little more pulp and it give good texture while eating. Do not add too much or the ice cream will not set well.

5. Can I make it in advance?

Yes you can prepare and store in freezer and it stays good for few days without issue. Make it one day before for guests so it set well.

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