Beat tender coconut pulp with sugar till soft. Mix milk and condensed milk, warm it and keep aside. Dissolve gelatin in 1 tbsp of hot milk and add to the warm milk mix . Stir in the beaten coconut pulp and mix thoroughly.
Pour into a fine mould and keep in freezer for six hours. Remove from freezer and store it in the lower compartment. Garnish with the chopped cashewnuts and serve.