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In a mixing bowl, whip 1 cup of whipping cream until stiff peaks.
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In a blender jar add ½ cup of tender coconut water, add the tender coconut flesh into the mixer, and retain a small portion for later use. Blend it to a puree form.
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Add a cup of sugar to the whipped cream, blend it by hand first, and then use a hand blender to mix it further.
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Add ½ cup of condensed milk to this mixture and blend it further.
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Add the tender coconut puree prepared in step 2 to the whipped cream mixture. Further, add the remaining tender coconut water and ¾ cup of coconut milk and fold everything together.
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Next, add in the chopped tender coconut flesh we had retained in step 2. Mix it well again and freeze the ice cream.
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After 2 hours, you can remove and stir the frozen contents once and re-freeze again.
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Ice cream has to be frozen for a minimum of 6-7 hours. Using a scooper, scoop some ice cream and serve it either in a bowl or in a cone.
