Eggless Tender Coconut Ice-Cream

Take the Tender Coconut and cut the head very carefully. Make a large hole, to scoop the flesh easily. Now strain the coconut water & reserve in a glass and keep aside. Take a spoon and scoop out all the flesh from the shell.

Now take the coconut flesh and coconut water together in a blender and blend to make a paste. The paste should not be fine. So do not try to make the paste fine.

Now take a large bowl pour the Tender Coconut paste into it. Add condensed milk, vanilla extract to the coconut paste and mix well & keep aside. (If you want to have the all natural flavor of the tender coconut, do not add the vanilla extract)

Now put a stainless steel bowl inside the freezer for 30 minutes. And the heavy whipping cream inside the refrigerator for 1 hour.

After 30 minutes remove the stainless steel bowl from the freezer and pour the heavy whipping cream into it, add powdered sugar too. ( If you want less sweeter, do not add the sugar)

Now take a beater and beat the cream till it becomes firm. It will take 5-7 minutes. Now pour the whipped cream into the coconut & condensed milk mixture and fold them together to make a smooth mixture.

But use a spatula to fold it, do not stir them quickly. After mixing them, take a plastic airtight container, pour the ice-cream mixture into the container and keep inside the refrigerator for 8-10 hours or overnight.

Remove just before serving. Enjoy the spoonful of bliss. It tastes like heaven.