Recipe: Vegan Thai Coconut Ice Cream

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!



  • 1 large pot
  • 1 hand whisk
  • 1 durable container


Coconut Cream

  • 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

Whisk 1

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.

Whisk 2

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.

Coconut Ice Cream with Attap Seeds

Or with roasted grated coconut…..

Coconut Ice Cream with Shredded Coconut 2

Or with crushed peanuts, fresh shredded coconut and pineapple!!!!

Coconut Ice Cream with Shredded Coconut and Pineapple

Love this ice cream and I am going to have more now…….

See you in my next post!

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

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