Tender coconut ice cream
Tender coconut ice cream, from above
VegPan Indian

Tender coconut ice cream

Soft malai chunks in a gentle, milky ice cream. Tastes like a beach in Mangaluru.

25 minTime
4 gProtein each
mildSpice
The tender coconut scoop2 chapters · 1 min read

Make it your way

Grandma's wayTender coconut, cream and condensed milk.
The original
297kcalsame
4 gproteinsame
1 gfibresame
25minutessame

Indian parlour style tender coconut ice cream.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Fresh cream (thickened cream, heavy cream)1½ cups, chilled
Condensed milk (sweetened condensed milk)1 cup
Tender coconut malai (young coconut flesh, young coconut meat)1¼ cups, from 3 coconuts
Tender coconut water¼ cup
Cardamoma pinch

Method

5 steps
  1. 1Blend half the malai with the coconut water and condensed milk. Chop the rest into small bits.
  2. 2Whip the cold cream to stiff peaks in a chilled bowl.
  3. 3Fold the flavoured condensed milk into the cream in three additions.
  4. 4Spread in a loaf tin, cover with cling film on the surface.
  5. 5Freeze at least 6 hours or overnight.
Serve it like this

Scoop into small cups and serve straight away; it melts faster than richer ice creams.

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Make it a meal

What goes with Tender coconut ice cream: a bread or rice, a side, something to drink and something sweet.

A little snack Jeera biscuits40 min
A little snack Maddur vada40 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
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