Coconut Ice Cream
This authentic Thai young coconut ice cream is a refreshing, dairy-free delight that strikes the perfect balance between a sorbet and a creamy dessert. Infused with aromatic palm sugar and fresh coconut water, it is light, fragrant, and perfect for hot days. Served with optional toppings like sweet sticky rice, roasted peanuts, and mung beans, it offers an irresistible, traditional Thai street food experience that is truly unique.
Cuisines
Cooking Instructions
Cooking: 5 minutes (plus cooling and churning time)
Notes:
Using fresh coconut water from a young coconut provides superior fragrance and sweetness compared to packaged versions, though 100% pure coconut water can be used if needed.
A small amount of vodka can be added to the mixture to prevent the ice cream from freezing too hard, significantly improving its scoopability when using home machines.
Toppings are a key part of the experience; traditional additions include sweet sticky rice, roasted peanuts, and crispy mung beans.
Limit add-ins like jackfruit or young coconut meat to half a cup total to ensure the texture remains focused on the ice cream base rather than the inclusions.
Dissolve Sugars
In a pot over medium heat, combine the coconut milk, palm sugar, white sugar, and salt, stirring until all sugars are fully dissolved.
Combine Liquids
Remove from heat and stir in the fresh coconut water, then add the vodka if using, and allow the mixture to cool completely in the fridge before churning.
Churn
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of a thick milkshake.
Freeze
Transfer the churned mixture to a shallow metal pan and freeze until firm to help achieve a smoother texture.
Serve
Scoop into bowls and top with your choice of sweet sticky rice, roasted peanuts, crispy mung beans, or a drizzle of evaporated milk before serving.
Share this Recipe
Ingredients
| Coconut Milk | 400 ml |
| Coconut Water | 350 ml |
| Palm Sugar | 60 g |
| White Sugar | 60 g |
| Salt | ¼ tsp |
| Vodka | 2 tsp |
| Jackfruit | ½ cup |
| Young Coconut Meat | ½ cup |
