Tender coconut pudding

Name: Tender coconut pudding
Yield: 8 servings
Cuisine: American
Ingredients: 250 gms amul fresh cream; 1 big bowl whipped cream (I used tropilite); 400 gms condensed milk; 3 tender coconuts thick flesh/ malai; 1 tender coconuts water

Charan Sehgal @cook_16582249

Mumbai

#sweettooth Ever had tender coconut Icecream at naturals? What if I say this tastes exactly the same or even better and the best part I served it as a pudding because I had guests over, you can freeze it and voilà your no churn tender coconut Icecream is ready.

Charan Sehgal @cook_16582249

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Ingredients

8 servings

250 gmsamul fresh cream
1 big bowl whipped cream (I used tropilite)
400 gmscondensed milk
3tender coconuts thick flesh/ malai
1tender coconuts water

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Steps

1

Beat the whip cream to stiff peaks. Lightly beat amul fresh cream for 2-5 minutes (do not over beat amul fresh cream or else it will split).
2

Add amul fresh cream to beaten whipped cream, then add condensed milk and fold everything gently.
3

Take flesh from 3 big tender coconuts and water from 1 tender coconut and pulse it in a mixture into semi crushed mix. Fold this into the whipped cream mix and transfer it into a setting bowl or air tight container and deep freeze it if serving as Icecream and refrigerate it if serving as a pudding.
4

I transferred the pudding into a tender coconut shell and refrigerated it for 5-6 hours and served chilled to my guests.
5

Note- you can add sugar if you like your puddings to be extra sweet, however it's not required here because condensed milk and whipped cream give this pudding an adequate sweetness. If adding sugar pulse it with the tender coconuts flesh.