Thai Coconut Ice Cream

Name: Thai Coconut Ice Cream
Cook time: 150 min
Total time: 150 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 800ml Coconut Milk (Full-Fat); 200ml Coconut Cream; 150g Granulated Sugar; 1/4 tsp Sea Salt, fine; 2 tbsp Tapioca Starch; 60ml Water, to make starch slurry; 2 leaves of Pandan Leaf, knotted, optional (for aroma); 1 cups Young Coconut Meat, thinly sliced; 6 Thai-Style Sweet Hot Dog Buns; 1 1/2 cups Sticky Rice, cooked; 1/3 cups Roasted Peanuts, roughly chopped; 1/3 cups Palm Seeds (Attap Chee), drained; 2 tbsp Toasted Sesame Seeds; 6 tbsp Evaporated Milk, for drizzling

This Thai-style coconut ice cream is luxuriously creamy with a fragrant pandan-infused coconut base and tender ribbons of young coconut meat. It’s enriched with coconut cream and a touch of evaporated milk for silkiness, then studded with palm seeds and roasted peanuts for a contrast of texture. Serve with warm sweet bread or sticky rice for an authentic street-food experience.

This Thai-style coconut ice cream is luxuriously creamy with a fragrant pandan-infused coconut base and tender ribbons of young co... Show more

Traditional Thai Recipe

Health Grade

E+ · Indulgent

Rating

4.0

Time

2 hrs30 min

Price

1,99 €

Calories

991 kcal

vegetarian

kid friendly

comfort food

thai

Method

Prep the coconut

If you’re using it, tie the Pandan Leaf into a loose knot. Peel and thinly slice the Young Coconut Meat into bite-size ribbons, then set it aside in the fridge while you make the base.

Mix the base

In a medium saucepan, whisk together the Coconut Milk (Full-Fat), Coconut Cream, Granulated Sugar, and Sea Salt (fine) until the sugar starts to dissolve. In a small bowl, stir the Tapioca Starch with the Water (to make starch slurry) until the slurry is completely smooth and lump-free.

Cook it down

Set the pan over medium heat and, if you’re using it, add the knotted pandan. Stir often as the mixture warms, then whisk in the slurry in a thin stream. Keep cooking at a gentle simmer for 3 minutes, stirring constantly, until the base turns glossy and thick enough to coat the back of a spoon. Stir in the sliced coconut meat and cook for 1 minute more just to soften it, then lift out the pandan and take the pan off the heat.

Chill the base

Scrape the hot coconut mixture into a shallow bowl or container and let it cool for 20 minutes. Cover it and chill for 45 minutes until it is very cold all the way through.

Churn and freeze

Pour the cold base into an ice cream maker and churn for 20 minutes, or until it reaches a soft-serve texture. Transfer it to a freezer-safe container and freeze for 30 minutes so it firms up enough to scoop.

Steam the rice

Fluff the Sticky Rice (cooked) and steam it for 5 minutes, just until it’s hot, soft, and sticky again.

Toast the toppings

Drain the Palm Seeds (Attap Chee) well and set them aside. In a dry skillet over medium heat, toast the Roasted Peanuts for 4 minutes, shaking the pan often, then add the Toasted Sesame Seeds and toast for 1 minute more until fragrant. Let everything cool a bit, then roughly chop the peanuts if needed.

Assemble and serve

Split the Thai-Style Sweet Hot Dog Buns open and spoon in a little warm sticky rice. Add a scoop of the coconut ice cream, then scatter over the palm seeds, chopped peanuts, and sesame seeds. Finish each bun with 1 tablespoon of Evaporated Milk (for drizzling) and serve right away.