Tender Coconut Ice Cream
A light and creamy ice cream made with real tender coconut, perfect for hot weather cravings.
Ingredients
For the ice cream base
- 1 to 1.5 cups tender coconut flesh, divided Some for blending, some chopped
- 3/4 cup tender coconut water More if needed for blending
- 1 can sweetened condensed milk Adjust to taste
- 2 cups heavy cream, chilled
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Preparation
- Step 1: Scoop out the tender coconut flesh. Pour the coconut water into a cup and strain it once. Chop about half of the flesh into small bite-size pieces and set it aside. Blend the other half with the coconut water until smooth and creamy.
- Step 2: In a bowl, mix the blended coconut mixture with condensed milk, vanilla, and a pinch of salt. Stir well and taste to adjust sweetness.
- Step 3: In another bowl, whip the chilled heavy cream until you achieve soft peaks.
- Step 4: Pour the coconut mixture into the whipped cream and gently fold until uniform. Then fold in the chopped tender coconut pieces, being careful not to overmix.
- Step 5: Transfer to a loaf pan or container, pressing a piece of parchment or plastic wrap on top to reduce ice crystals. Freeze for at least 8 hours, ideally overnight.
Notes
Let the ice cream sit on the counter for 3 to 5 minutes before scooping to soften. Serve it in a bowl or a waffle cone with extra tender coconut on top.