Vegan Tender Coconut Ice Cream Tender Coconut Ice Cream Recipe Eggless Coconut Icecream

VEGAN TENDER COCONUT ICE CREAM | TENDER COCONUT ICE CREAM RECIPE | EGGLESS COCONUT ICECREAM

Steps:

• Take a bowl and whipping blades and keep them in refrigerator for 30 minutes for chilling.
• Take out the water and meat from green tender coconuts. To bring the measurement of coconut meat up to 1 cup, we needed to cut 2 tender coconuts.
• Add coconut meat, half cup of coconut water and sugar into a blender and blend finely. Keep the blender in refrigerator.
• Bowl and blades must have been turned chilled by now. Take them out of refrigerator.
• Add whipping cream in bowl and whip for 2 - 3 minutes until cream turns light and fluffy.
• Pour coconut mixture (from the blender) and blend again.
• Now pour coconut milk and blend. You can add regular milk also but coconut milk will enhance the taste and flavour of coconut in ice cream.
• Add desiccated coconut and whip for a minute just to mix everything.
• Transfer the cream into air tight container and freeze for 7 - 8 hours or until completely sets.
• Coconut ice cream is ready. Enjoy.

EGGLESS TENDER COCONUT ICE-CREAM

Steps:

• 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.

EGGLESS COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly.
• Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.
• NOTE:.
• If you bring the liquids to a simmer is makes a smother ice cream.
• Also, if you chill the mixture for 4 - 24 hours, it will also increase the flavor.