Vegan tender coconut ice cream | tender coconut ice cream recipe | eggless coconut icecream

10 Jul Vegan tender coconut ice cream | tender coconut ice cream recipe | eggless coconut icecream

Last Updated on April 30, 2021 by blessmyfoodbypayal

Vegan tender coconut ice cream | tender coconut ice cream recipe | eggless coconut ice cream with step wise pictorial and video method.

When just 5 ingredients and little churning & whipping gives you a soft, creamy and yummiest ice cream, why to look forward to the stores to buy by spending extra pennies.

Coconut is available in variety of forms which includes tender coconut, hard coconut, coconut cream, desiccated coconut, coconut flour and further went to the form of coconut milk & oil also.

Coconut is such a versatile fruit which can be used in uncountable number of ways. Right from cooking to baking recipes, it can easily be a part of sweet as well savory food items.

Be it chana dal with coconut, coconut cookies, semolina coconut cake, coconut milk shake, coconut burfi, Coconut Patti from leftover chashni, Coconut and bottle guard burfi recipe,  & now this coconut ice cream, this white beauty is everywhere.

In the given recipes, we have used 3 forms of coconut. Coconut meat, coconut milk and desiccated coconut. Yes, coconut water is also part of the ice cream making it wholesome coconut rich treat.

INGREDIENTS USED

COCONUT MALAI/MEAT : Soft and creamy coconut malai stick to the internal walls of tender coconut is the key ingredient to this recipe.

It is to be noted that only the tender coconut is to be used which are green from outside and full of water and coconut meat within. Young the coconut is, more will be rich in meat.

The brown hard coconuts are of no use in making this ice cream.

Also, the canned coconut meat, readily available in super markets and grocery stores, can also be used.

COCONUT WATER : The coconut water used in this recipe is also from the tender coconuts. You will get plenty of water from these coconuts and after using the required amount, you can cherish the rest as it is or try some popsicles.

Again, you can use the store brought coconut water also.

SUGAR : Sugar is there to provide the much needed sweetness to the ice cream. Sugar can be replaced with honey, but ice cream will no longer remain vegan.

WHIPPING CREAM : The cream we are using is dairy free hence vegan. If you not confined to veganism, can easily use dairy cream.

COCONUT MILK : Coconut milk will provide the more flavours to ice cream, making it rich in taste. Though you can skip it or even add regular milk, but it is no match to coconut milk.

DESICCATED COCONUT : This is added as optional just to bring a slight crunch in every bite. Instead of desiccated, you can add roughly chopped fresh coconut too.

Also see..

• mango banana ice cream recipe
• 3 ingredients Mango ice cream
• Paan ice cream recipe
• Pista ice cream
• coffee ice cream
• mint chocolate chip ice cream
• butterscotch ice cream
• easy rose ice cream

Step wise pictorial recipe

1. Take a bowl and whipping blades and keep them in refrigerator for 30 minutes for chilling.
2. 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.
3. Add coconut meat, half cup of coconut water and sugar into a blender and blend finely. Keep the blender in refrigerator.
4. Bowl and blades must have been turned chilled by now. Take them out of refrigerator.
5. Add whipping cream in bowl and whip for 2 – 3 minutes until cream turns light and fluffy.
6. Pour coconut mixture (from the blender) and blend again.
7. 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.
8. Add desiccated coconut and whip for a minute just to mix everything.
9. Transfer the cream into air tight container and freeze for 7 – 8 hours or until completely sets.

Coconut ice cream is ready. Enjoy.

NOTES

1. Bowl and blades needs to be chilled because due to the extremely hot weather, whipping cream may find difficulty in getting fluffy. Chilling helps in maintaining the temperature. But if you are in cold climate or making ice cream during winters, no need of chilling the instruments.
2. It is not compulsory that you too need to have only 2 green coconuts. All we need is 1 cup of coconut meat. You may get it even from 1 green coconut or may be not even from 2 or more coconuts. So count the coconut meat, not the coconuts.
3. You will easily get the needed amount of coconut water from one green coconut. Probably more than the required. From 2 coconuts, we got 2 cups of water. After using half cup for this recipe, we made coconut water popsticles with rest of the coconut water.

Vegan tender coconut ice cream – Recipe card

Vegan tender coconut ice cream | tender coconut ice cream recipe | eggless coconut icecream

blessmyfoodbypayal

Rich and creamy vegan tender coconut ice cream made with just 5 ingredients is a non-dairy and gluten free homeamde treat.

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Freezing time 7 hours hrs

Total Time 7 hours hrs 30 minutes mins

Course Dessert, Ice Cream

Cuisine world

Servings 20 Scoops

Ingredients

  

• 1 cup coconut malai/meat obtained from 2 green coconuts
• 1/2 cup coconut water obtained from 1 green coconut
• 1/2 cup sugar
• 1 cup whipping cream we have used non dairy cream
• 1/4 cup coconut milk or regular milk
• 1/2 cup desiccated coconut optional

Instructions

 

• 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.

Notes

1. Bowl and blades need to be chilled because due to the extremely hot weather, whipping cream may find difficulty in getting fluffy. Chilling helps in maintaining the temperature. But if you are in cold climate or making ice cream during winters, no need of chilling the instruments.
2. It is not compulsory that you too need to have only 2 green coconuts. All we need is 1 cup of coconut meat. You may get it even from 1 green coconut or may be not even from 2 or more coconuts. So count the coconut meat, not the coconuts.
3. You will easily get the needed amount of coconut water from one green coconut. Probably more than the required. From 2 coconuts, we got 2 cups of water.

Keyword coconut ice cream, tender coconut ice cream, vegan coconut ice cream

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