01
Combine 1 ¼ cups palm sugar with ½ cup coconut water in a heavy bottom pan.
02
Bring it to heat over a low flame till the palm sugar melts
03
Turn off the flame when you run your finger through the back of the spoon and it doesn’t run across.
05
Place tender coconut with coconut water in a grinder and pulse it to get coarse paste.
06
Combine cold heavy cream (or coconut cream if making vegan) and coconut cream in a whipping bowl.
07
Whip it into soft peaks over a medium speed.
08
Keep the bowl in the fridge till the palm sugar sauce has come to room temperature.
09
Once the palm sugar sauce comes to room temperature, fold the sauce into the whipped cream mix.
10
Gently swirl in the tender coconut pulp.
11
Remove the mix in a tightly sealed container and place in the freezer overnight.
12
After 8-10 hours, remove the ice-cream and run a fork through it to break the ice crystals.
13
Place the container back in the freezer and enjoy the delicious scoop once the ice-cream has set again.
