In the blender jar add the coconut milk, coconut water and the chopped tender coconut and blend to a paste.
In a chilled bowl add the whipping cream and beat with the handheld mixer till you get stiff peaks.
Now gently fold the coconut paste into the whipped cream.
Check the sweetness of the mixture if you need it to be sweeter add the condensed milk and fold gently. Remember to add a little at a time and fold gently.
Finally, add the reserved bits of tender coconut and fold gently.
Pour in the ice cream box, cover and freeze for 8 to 10 hours.
Once frozen scoop out the ice cream and serve.
Notes
Pro-Tips
To get an authentic tender coconut flavour and texture use the meat of the coconut bits in the ice cream.
Please check if there are any hard bits of the coconut in the coconut meat and remove them.