For a beach-side ambiance or a better-than-parlour taste, this ice cream functions in my kitchen menu in the summer seasons!.

TENDER COCONUT ICE CREAM.

Ingredients.

2 cups tender coconut flesh.
1 1/2 cups whipping cream.
1 cup tender coconut water.
3/4 cup powdered sugar.
1/2 cup condensed milk.
1 cup coconut milk.
1/4 cup chopped tender coconut flesh.

Technique.

1. Blend together tender coconut flesh and tender coconut water and mix to a fine paste.
2. Whip the whipping cream to soft peaks. Add powdered sugar and gently fold.
3. Add coconut milk and mix till well integrated.
4. Transfer the mix into an air tight container, spray sliced tender coconut and lightly mix. Cover with a cover and keep it in the freezer for 5-6 hours or till set.
5. Scoop and serve.

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