Description
Thai Coconut Ice Cream is a creamy, dairy-free dessert made with coconut milk, perfect for vegans and tropical dessert lovers. This easy Thai treat is refreshing, naturally sweet, and bursting with authentic coconut flavor—ideal for hot days or served over sweet sticky rice.
Ingredients
- 1 cup canned coconut milk
- ½ cup sugar
- 1½ cups water
Instructions
- Combine ½ cup sugar and ½ cup water in a saucepan over medium heat. Stir until the sugar dissolves completely (5–10 minutes). Let it cool.
- Add 1 cup water and 1 cup canned coconut milk to the cooled syrup. Mix thoroughly.
- Refrigerate for at least 1 hour until chilled.
- Churn the mixture in an ice cream maker according to manufacturer’s instructions.
- Transfer to a container and freeze for at least 2 hours before serving.
Notes
- For a traditional Thai twist, serve over sweet sticky rice or in a fluffy bun.
- Enhance with toppings like roasted peanuts, jackfruit, or toasted mung beans.
- Store in an airtight container in the freezer for up to 4 weeks.
- If you don’t have an ice cream maker, use the “ice cream in a bag” method.
