Litchi fruit – 15 (10 + 5)
Tender coconut flesh – one tender coconut
Liquid Jaggery (joni bella) / Sugar – to taste
Vanilla essence – 1/2 tsp
Corn starch / Arrowroot powder – 1 tbsp
Water – 1/2 cup
Preparation Time: 20 mins
Cooking Time: 5 mins
Makes 5 scoops
Blend tender coconut in the mixer until smooth. Take about 10 litchi (peeled and pitted) and add it to the tender coconut puree in the mixer and blend until smooth. Transfer this into a bowl.
In a small pan, mix about 1/2 cup of water and 1 tbsp of corn starch (i used arrowroot powder) and make a thin mixture. If you are using sugar, add sugar at this stage. Cook this in low heat until the mixture starts to thicken.
Turn off the fire and allow the mixture to cool to room temperature. Add vanilla essence.
Add this to the smooth puree of tender coconut and litchi. If you are adding liquid jaggery, add at this stage. Mix well and let this chill in refrigerator.
After couple of hours, take the chilled mixture and blend it in the mixer to make the mixture creamier and smoother.
Chop the remaining litchi into smaller chunks and add to the ice cream mixture.
Mix and chill this in refrigerator for at least 3-4 hours.
Store in freezer until ready to serve.