Pandan Tender Coconut Ice Cream

My husband often talks about an ice cream parlor in India where he lived, his favourite flavour being Tender Coconut Ice Cream.

I grew up in Singapore, and to me it simply made sense to marry the essence of pandan (screwpine) with coconut.

You’ll need:
  • 1 can of condensed milk
  • 1/2 cup full cream milk or heavy cream or 200ml thick coconut milk
  • 1 young can of coconut water with pulp
  • 1 tiny drop of pandan extract


Combine the above in a large bowl, pour into an ice cream maker. Once thick (about 35 to 40 minutes), scoop it out into a container (don’t be tempted to press the ice cream in, it’ll push out all the air that makes it fluffy), I use a loaf tin and freeze for a couple of hours.

Before serving, let it sit out of the freezer for about 10 minutes, makes it easier to scoop out.

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