In a saucepan, pour sugar and coconut milk. Give it a stir and bring it to a simmer over a medium flame.

Once it comes to a simmer and the sugar has completely dissolved, lower the flame and allow it to cook for 30 minutes or until it has reduced by half.

Stir it a few times and allow it to simmer away gently. After a few minutes, you will notice that the milk has thickened and it has become pale and creamy in colour.

Then turn the heat off. Transfer it to a bowl and cover with a lid. Refrigerate overnight.

In a bowl, pour the thick coconut cream. Don’t add the watery portion.

Using an electric whisk, whip the cream on medium-high speed for 2-3 minutes.

Then pour the chilled condensed coconut milk into the bowl. Whip on high speed for 2-3 minutes.

When it gets completely incorporated into the cream, add the tender coconut malai/meat. Gently fold it in.

Pour the ice cream mixture into a freezer-friendly airtight container. Cover it with the lid.

Freeze for 5 hours or overnight.

Once it fully sets, take it out.

This ice cream does freeze harder. So let it sit at room temperature for 5-10 minutes to soften slightly.

Then scoop and serve it into a coconut shell.