You might be wondering what I mean by “Thai-style coconut ice cream”… Well, in Thailand coconut ice cream is one of the best desserts you can find in a street and train market.
It’s refreshing, sweet, crunchy, sticky and incredibly delicious, and complex. Toppings are optional, but highly recommended ;) My favorite way to enjoy coconut ice cream is by adding roasted peanuts, sticky rice, sweet milk, and fresh mango!
Today I’ll be showing you how to make healthier and simpler versions that are just as delicious and indulgent as the traditional coconut ice cream found around the country.
Ingredients
14 oz Copra’s organic young Thai frozen coconut meat
1 cup coconut milk
3 tbsp Copra’s organic coconut nectar
1/4 cup roasted peeled peanuts
1/2 cup diced mangoes
Instructions
Step 1. Add your frozen coconut meat, coconut milk, and coconut nectar into a blender or food processor.
Step 2. Blend it at high speed until everything is homogeneously combined.
Step 3. Pour your vegan ice cream mixture into a baking tray.
Step 4. Cover your baking tray, then place it in the freezer for about 2 hours.
Step 5. Once the ice cream is frozen enough to be scooped and removed from the freezer.
Step 6. Scoop the coconut ice cream into a bowl or fresh coconut (that’s how it’s usually served).
Step 7. Top the ice cream with more organic coconut nectar, fresh diced mangoes, and crunchy roasted peanuts.
Ivy’s tip
If you can’t or don’t have peanuts, I recommend substituting it for cashew nuts. Cashew nuts are not only super delicious but also widely used in Thailand for savory and sweet dishes.
