1. I used the Milkmaid condensed milk that comes in a 397 gm tin. I didn't need to use it completely and was left with approx a little less than 1/4 cup remaining which I used for another dish. You can go ahead and use up the entire tin if you wish (if you cant think of anything to do with the remainder) but for the given quantity of milk the kulfi may turn out a tad too sweet, so you can adjust the sweetness by adding another 1/2 cup of milk and proceeding with the rest of the recipe.
2. I used the Al Marai fresh cream (total of 2-1/2 tubs of 100 gram each). You can use Amul fresh cream if you are in India or if the Nestle thick cream tins are available you can use them too - they have a longer shelf life.
3. The original recipe called for 2 teaspoons of lime zest (grated rind/outer skin of a lime) and 3 tablespoons of the juice. I suggest you use less of both and increase it after tasting the mixture. I have made this kulfi twice with different amounts of lime. Some people don't like the excessive lime flavour as it may taste like the cream has curdled. Also, the zest may be too strong for some, so I recommend using very little lime juice and zest - just enough to give that hint of lime but one that does not overpower the entire flavour of the kulfi.
4. The original recipe called for 1/2 cup of grated coconut which in my opinion was too much. You can use as much coconut as you wish.