As I set out to write my 101st blogpost, I would like to express my deep gratitude to each and every one of you for being an integral part of my culinary journey at The Culinary Konnoisseur.
Nothing says summer more than homemade ice creams. It gives me great pleasure today to share this distinctly delicious & silky smooth, tender coconut ice cream, made without a machine at home! An incredibly heavenly summer treat that’s popular with the entire family.
An easy eggless, no-cook, no-churn recipe that’s ready within a few minutes- no fuss, no frills. All it requires is some condensed milk, fresh cream and some fresh tender coconut flesh or Malai to give it that authentic creamy flavour. And hey, no sweat if you cannot find any fresh tender coconut around you, you can replace it with some cream of coconut in a can too.
The best part of tender coconut water (different from coconut milk) is that apart from being just a trendy beverage, it is extremely refreshing, very little fat & loaded with several nutrients including proteins, carbs, antioxidants, magnesium, potassium.
This flavour of ice cream was first made popular by none other than the Indian chain of ice cream known as Naturals in Mumbai. I remember when they first opened, they had only one branch and people would travel all the way from the other end of town once a week, just to get their stock of their all-natural, fruit flavoured ice creams. Tender coconut, custard apple and chickoo being their most popular fruit flavours with other distinctly unique ones such as jackfruit, black jamun, pink guava & watermelon also on their list.
Recipe for Eggless No-Churn Tender Coconut Ice-cream
Ingredients (Serves 6 – 8 persons)
- 1.5 cups flesh of fresh tender coconut / malai, chopped (approx. 2 c’nuts)
- 2 tablespoons coconut milk / coconut milk powder
- ¾ cup tender coconut water
- 500 ml chilled heavy cream / fresh cream (I use Amul)
- 300 grams can condensed milk, chilled
Procedure
- Place your main mixing bowl and ice cream chilling tray in the refrigerator for at least 20 minutes before you begin.
- Add 1 cup of chopped tender coconut flesh, coconut milk and tender coconut water to a small blender jar. Blend to a smooth paste.
- Take your chilled mixing bowl out of the fridge & add 500 ml chilled heavy cream.
- Using the hand mixer attachment of your stand mixer, beat cream until it forms stiff peaks.
- Add the blended coconut paste to the whipped cream & beat it, in one direction.
- Stir in the entire condensed milk and beat in gently to combine well.
- Lastly add the remaining 1/2 cup of the chopped coconut malai to the ice cream base and fold gently.
- Pour ice cream into a freezer- safe tray / container, wrap with cling film to avoid transferring any odours onto it and freeze the ice cream for about 8 hours until set.
- Scoop it out into bowls and enjoy plain delicious or topped with some lemon juice or passion fruit pulp!
The Culinary Konnoisseur 
Absolutely delectable Amrita!
Will look for tender coconuts in the he Asian markets and try it out.
Thank you, and congratulations on your 101st blogpost 🙏🏽
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Amrita’s 3️⃣Ps : Passion, Patience, Persistence..
Congrats Amrita on your 101st Blogpost💐👏..
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I love “nice cream”! Haven’t found a good recipe to try until now. Thank you for sharing.
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