Tender Coconut Ice Cream (Naturals Style, 4 Ingredients)
Creamy no-churn ice cream with fresh tender coconut meat and coconut water, whipped cream, and condensed milk. Gluten-free, eggless, and made without an ice cream machine.
Equipment
- Blender or mixer grinder
- Stand mixer or hand mixer with chilled bowl and whisk
- Freezer-safe container with tight lid
Ingredients
- 1¼ cups tender coconut meat, chopped about 200 to 220 g; reserve ¼ cup for mixing in later
- ½ cup tender coconut water from the same coconut; strain if gritty
- 1½ cups heavy whipping cream well chilled; at least 35% fat
- ¾ cup sweetened condensed milk
Instructions
Prep the coconut
- Open a fresh tender coconut. Save the water. Scoop out soft meat and chop roughly.
- Measure 1 cup meat for blending and reserve ¼ cup chopped pieces in a small bowl.
- Blend the 1 cup meat with ½ cup coconut water until completely smooth. Scrape down the jar once. Set the paste aside.
Whip the cream
- Chill your mixing bowl and whisk in the freezer for 20 to 30 minutes (skip only if your kitchen is already cold).
- Pour chilled whipping cream into the bowl. Whip on medium-high until stiff peaks form.
- If peaks collapse in humid heat, place the bowl over a tray of ice cubes while whipping. Dry the bowl exterior so no water drips in.
Fold and freeze
- Add condensed milk to the whipped cream. Whip on low just until combined.
- Add the coconut paste. Mix on low for a few seconds, or fold gently with a spatula until no white streaks remain.
- Pour into a freezer-safe container. Scatter the reserved ¼ cup coconut meat on top and fold once so pieces are evenly distributed.
- Cover tightly with cling film pressed on the surface, then lid. Freeze at least 8 to 9 hours, preferably overnight.
Serve
- Let the container sit on the counter 3 to 5 minutes before scooping if it is rock hard.
- Scoop into bowls or coconut shells for a fun presentation. Return unused ice cream to the freezer promptly.
Notes
Hot climate whipping: chill bowl, beaters, and cream; use an ice bath under the bowl if needed.
More coconut flavor: replace coconut water with the same amount of thick coconut milk when blending the meat.
Vegan path: whip chilled full-fat coconut cream (thick layer only) and sweeten with powdered sugar or maple syrup instead of condensed milk.
Storage: airtight in the freezer up to 2 weeks; best flavor and texture within 7 days.
Use young green tender coconut meat only; mature brown coconut tastes fibrous and oily in this recipe.
Pairing: serve after a light summer lunch; try our aam panna earlier in the day and this for dessert.
Tried this recipe?Let us know how it was!