1/4 to 1/2 cup - finely chopped tender Coconut pieces
How to Make Coconut Ice Cream:
Grind coconut with 1 cup of milk and extract the juice.
Mix corn flour with 1/2 cup milk. Mix in the remaining milk, coconut milk and corn flour mixture. Heat stirring, till the mixture begins to boil. Simmer for 2 minutes. Add sugar and stir till it is dissolved. Cool and chill the mixture.
Add cream and chill overnight. Pour in shallow aluminium dish and freeze till half set.
Beat the half set mixture till fluffy and add tender coconut pieces. Return to freezer and freeze until firm.
Variation: Add lychee pieces instead of tender coconut