reading time: 3 min
Oh my god you guys, this is literally heaven on a plate! *angelic singing voice*
May I present?
This is dairy- free coconut ice cream! – aaand also the fourth part of my "Thai cuisine" blog series where I recreate meals that I've eaten on my 2 week vacation in Thailand (so if you have any suggestions for other Thai dishes to recreate, please let me know!).
It's the first thing I've ever eaten in Thailand, and I ate it about every other day for two weeks straight from then on. Just give it a try.
May I present?
This is dairy- free coconut ice cream! – aaand also the fourth part of my "Thai cuisine" blog series where I recreate meals that I've eaten on my 2 week vacation in Thailand (so if you have any suggestions for other Thai dishes to recreate, please let me know!).
It's the first thing I've ever eaten in Thailand, and I ate it about every other day for two weeks straight from then on. Just give it a try.
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| coconut ice cream from a street vendor in Bangkok |
COCONUT ICE CREAM
Preparation time: 1 hour (+ 2 hours soaking time)
Main ingredients: mango, sticky rice, coconut milk
difficulty level: easy
serves: 3-6
suitable for: vegan, lactose-free, gluten-free, soy-free
Ingredients
Main ingredients: mango, sticky rice, coconut milk
difficulty level: easy
serves: 3-6
suitable for: vegan, lactose-free, gluten-free, soy-free
Ingredients
3 cans of full fat coconut milk
2/3 cup sugar
1 tsp vanilla
roasted peanuts
Instructions
The night before:
Put two
cans of coconut milk in the fridge overnight.
Put the third can of coconut milk into
a pot with 2/3 cup of sugar. Bring the pot to a light simmer for 30 minutes to
1 hour, until it reduces by about half and is thick. Put it in the fridge
overnight as well. This will be vegan condensed milk.
The next day, open the 2 cans of coconut milk that were in
the fridge. Carefully scoop the cream off the top into a mixing bowl. Use an
electric mixer to beat the coconut cream on high until it is thick, fluffy and
creamy. Add the thick coconut milk & sugar mixture to the bowl and beat
with the coconut cream. It should resemble a light, fluffy whipped cream after
about 2 minutes. Add a tsp of vanilla and beat a few seconds more until
combined.
And ta-da! That's it! Super easy and delicious coconut ice cream!
Now all you've got to do is transfer it to a container and freeze it for several hours, preferably overnight. Serve with roasted peanuts on top.
And ta-da! That's it! Super easy and delicious coconut ice cream!
Now all you've got to do is transfer it to a container and freeze it for several hours, preferably overnight. Serve with roasted peanuts on top.
I'm super happy to get featured over at the Brag About It linky party as well as the Sweet Inspiration linky party :) Thank you ladies!!
Other Thai recipes you might enjoy:
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| Thai Sticky Rice with Mango |
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| Thai Coconut Banana Pancakes (vegan, gf) |
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| Thai Coconut Potatoes & more (vegan, gf) |
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| Peanut Green Thai Curry (vegan, gf) |
♥
Maisy
3 Comments
Excellent blog and very helpful information.
ReplyDeleteMy Thai restaurant has crunchy coconut icecream, it’s crunchy from ice crystals, will this be that texture?
ReplyDeleteHi there, the crunchiness probably stems from water crystallizing - which often happens when making your own ice cream as well. My goal is usually to make it LESS crunchy and more creamy, which is why I only used the creamy part of the coconut milk for this recipe. But if you want it to be more crunchy, you could add in a bit of the "watery" part as well. If you want it to be more creamy however, give it a stir every couple of hours during freezing time.
DeleteI hope this helps!
~ Maisy