Tender Coconut Icecream

Ingredients:

Whipped Cream - 240 ml
Coconut flesh / Vazhukai - 1/2 cup or from 2 coconut (app 65 g)
Tender Coconut water - 140 ml (app)
Condensed Milk - 1/2 cup or
Coconut pieces - 1 tbsp (fine chop)

Method:

• In a blender add in coconut flesh, condensed milk and 1/4 cup of coconut water.
• Blend this and set aside.
• In other bowl add in whipped cream and whip till you get stiff peaks.
• Add in blended stuff and whip it.
• Add in remaining tender coconut water and whip for a min.
• Transfer this to freezer safe bowl and top it with coconut pieces.
• Freeze for min 6 hours or overnight.
• Scoop and enjoy.

Note:

• You can do the same using fresh cream.
• In that case first whip cream for few seconds and transfer to bowl.
• Then while blending coconut flesh add in sugar.