Mad for coconut!!! I love anything that has coconut in it. During our recent trip to Bangkok, my daughter was told by her friend that we must try this yummy Thai coconut ice cream from the street vendor when we visit the Chatuchak Weekend Market. I was wondering what could be so special about this ice cream.. But after trying it, my mind was changed – it tasted truly amazing!! The taste of this coconut ice cream has been lingering on my taste buds ever since. After much trial and error, I finally managed to get this right and am excited to share this recipe with you. It’s not only 100% vegetarian and dairy free, but it is a lighter and a healthier choice than regular ice-cream. The beauty of making this ice cream is, you do not need an ice-cream maker!!!
I hope you can try it at home and share your feedback or comments with us. We’ll love to hear from you!
WHAT YOU NEED
- 1 large pot
- 1 hand whisk
- 1 durable container
- 4 ½ cups of coconut cream
Note: You either buy 3 kg of fresh grated coconut (which is easily available in the wet markets in Asia) and add 1 ½ cups of water then squeeze out the coconut cream or, alternatively, you can buy the coconut cream in either carton or can form)
- ¾ cups of sugar
- 1 tsp salt
- 4 tbsp corn flour
- 2 knots of screwpine or pandan leaves (optional)
Add coconut cream with sugar, salt and pandan (screwpine) leaves in the large pot and cook in the medium-low. Stir continuously and never let it boil.
When the solution is hot but not boiling, dissolve the corn flour with a little coconut cream to create a smooth paste and add to the solution.
Cook for a few more minutes on low heat and turn off the heat.
Let it cool down.
Pour the creamy solution in a container
Keep it in the freezer for 1-2 hours or until it’s almost set at the side but still fluid in the center.
Take the container out and whisk the ice-cream to break the ice crystal. Put it back in the freezer again.
Repeat the whisking process 2-3 times until you’re satisfied with the texture of the ice –cream.
Use a spoon and smoothen the ice cream after whisking and put it back to the freezer.
After all this “hard work”…. Wahhh!!! A creamy, refreshing coconut ice cream!
You can eat it as it is or you can top it with attap seeds (or attap chee in Hokkien or Teochew) and shredded jackfruit.
Or with roasted grated coconut…..
Or with crushed peanuts, fresh shredded coconut and pineapple!!!!
Love this ice cream and I am going to have more now…….
See you in my next post!
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