Coconut ice cream has been well-liked by all ages in Thailand for quite some time. It is a favorite dessert during hot summers.
However, a good and delicious coconut ice cream is hard to come by. There are many hybrid recipes for coconut ice cream such as
those adding whip cream and/or eggs. This recipe is a light traditional Thai coconut ice cream requiring neither whip cream or eggs.
Adding young coconut meat, jackfruit or corn not only adds more texture and color to the ice cream but also aroma.
- Slice young coconut meat into thin small pieces. (optional)
- Slice jackfruit into thin small pieces. (optional)
- Over medium heat, add water and sugar in a sauce pan. Stir until sugar is melted.
- Add coconut milk and salt. Stir well.
- Remove from heat. Transfer to a bowl. Cool down and keep in fridge until cold.
- Follow the ice cream maker directions. -Depending on the brand of ice cream maker, you may need to add young coconut meat
during the spinning time. (I added young coconut meat in step 1 since it is okay for the machine.)
- If keeping the finished coconut milk in the fridge over night, it will take the ice cream maker less time
to make ice cream.
- Aroy-D brand (for dessert) coconut milk is recommended.
- Young coconut meat comes in both cans and frozen, either one is good for making ice cream.
- For more sweetness, add 1-2 tablespoons or more of sugar.
2 cans Coconut milk
3/4 cup Sugar
3/4 teaspoon Salt
1 cup Water
1/2 cup Young coconut meat (optional)
1/2 cup Jackfruit (optional)