A tender coconut twist, made simple
RENU’S ORIGINAL SIGNATURE RECIPE
Makes 4 large cups | No-cook | Ready in 15 minutes
Ingredients
1/12 cup Boiled rice
1/12 cup Whole milk
4 tbsp Condensed milk
6 big scoops Vadilal tender coconut ice cream
2 tbsp Chopped nuts (cashews/almonds), for garnish
Method
1. Grind the base — In a blender, combine the boiled rice, whole milk, condensed milk, and Vadilal
tender coconut ice cream. Grind until completely smooth and creamy.
2. Garnish — Pour into serving cups and top with chopped nuts.
3. Serve or chill — Serve immediately, or if serving later, chill in the fridge for 10–15 minutes before
serving.
Note: This is Renu’s original recipe — the shortcut is Vadilal tender coconut ice cream, standing in for grated
coconut and slow-simmered milk, without losing that same tender coconut flavor.
