Tender Coconut Ice Cream

Nutrition values are AI-estimated based on ingredients.

• 2 whole, green tender coconuts
• 190-285g sweetened condensed milk
• 1/4 to 1/2 cup coconut water

1. 1Carefully open a green tender coconut using a knife and remove the top portion.
2. 2Pour the clear coconut water from inside the coconut into a bowl.
3. 3Scoop out the tender white malai (flesh) from the inside walls of the coconut shell using a spoon or scraper.
4. 4Transfer the scraped coconut malai into a blender jar.
5. 5Pour sweetened condensed milk into the same blender jar, followed by a small amount of the reserved coconut water.
6. 6Process the ingredients in the blender until they form a smooth, creamy, and uniform white mixture.
7. 7Pour the creamy mixture back into the empty, cleaned tender coconut shells.
8. 8Place the filled coconut shells into a freezer to set.
9. 9Once frozen solid, the tender coconut ice cream is ready to be served directly from the shells.

These instructions are our analysis of the original video. Watch on YouTube →