Here’s a tropical treat you’ll love — Coconut Kulfi, made with coconut milk and/or fresh grated coconut for a creamy, nutty, and exotic flavor. It’s dairy-optional, naturally sweet, and perfect for summer!
🥥 Coconut Kulfi Recipe
📝 Ingredients:
- 1 cup coconut milk (full-fat, canned or fresh)
- ½ cup grated coconut (fresh or desiccated)
- ½ cup condensed milk
- ½ cup fresh cream (optional, for richness)
- ¼ cup sugar (adjust to taste)
- ½ tsp cardamom powder
- 1–2 tbsp chopped nuts (optional: almonds, pistachios)
🥣 Instructions:
- Blend the Coconut Base:
- In a blender, combine:
- Coconut milk
- Grated coconut
- Condensed milk
- Cream
- Sugar
- Cardamom powder
- Blend until smooth (or slightly textured if you like bits of coconut).
- In a blender, combine:
- Add Nuts (Optional):
- Stir in chopped nuts if using for extra crunch and flavor.
- Freeze:
- Pour the mixture into kulfi molds, matkas (earthen pots), or paper cups.
- Cover and freeze for 6–8 hours or overnight.
- Serve:
- Briefly dip molds in warm water to loosen.
- Unmold and enjoy your creamy, tropical kulfi!
💡 Tips:
- For extra coconut flavor, toast the grated coconut lightly before blending.
- You can skip dairy entirely for a vegan version by omitting cream and using extra coconut milk.
- Add a pinch of nutmeg or a splash of rose water for a twist.
Would you like a version that uses coconut cream or a mix of coconut and mango for a fusion kulfi?
