Growing up I usually always went for variations of chocolate ice cream until first time I want to naturals ice cream parlor, tender coconut became my favorite ice cream. But the motivation to try it out at home came after I came back from Thailand. Their fresh made coconut ice cream is so creamy and melts in your mouth. This is my version of it at home. 

Cook time: 2 hours

Ingredients:

1 ltr          – Milk
1 cup        – Whole milk powder
1 1/2 cup  – Coconut milk powder
4 tbsp       – Honey
250 ml      – coconut milk
1 cup        – coconut flesh (tender – roughly chop)

Method:

In a pot, pour milk and put it on medium flame. After the first boil, lower the flame. Add honey to the milk. Stir continuously so that milk particals do not stick at the bottom. Keep switching between medium and low flame while stirring. Do this until milk has reduced to half then turn off the flame.
In a bowl mix milk powder, coconut milk and coconut milk powder so there is no lumps. Mix the coconut milk mixture into milk while its hot. With the help of hand blender, blend it properly so that all ingredients mix. Let it cool down to room temperature. Pour this in a container set it to refrigerate. As the mixture is partially set mix the coconut flesh and let it set again.

Note:

Do not use aluminium pot for boiling milk, also take care to wash the pot and wipe it before using so the milk do not curdle. The sweetness of ice cream lessens when frozen so add honey to your sweet preference. As there is no preservatives or stabilizers in this ice cream it hardens more when kept in freezer for long. If you feel too much crystallization of ice in ice cream hand blend it once and re-freeze it.
You can use 1 1/2 tbsp of sugar instead of honey if needed.

Happy munching! 🥥🍧🍦🥛🥄

Like and comment if you have had it or want to try it.