#COOKWITHME: THAI COCONUT ICE CREAM (NO MACHINE NEEDED)

Fancy that lil' cup of Thai Coconut Ice cream you once had in Chatuchak or Sangkaya? Why don't make a tub at home. It's so simple, fast and delicious! 

INGREDIENTS:

3 cups thick Coconut Milk 
1 cup Full Cream Milk (You can replace this with coconut water for a lighter version)
2 tablespoons Cornstarch 
2 teaspoons Gelatin powder
Palm & Granulated sugar 
A pinch of salt
6 stalks Pandan leaves
Drops of Vanilla essence

1 shot glass of Vodka (Optional)

Coconut meat 
Coconut husk (to use as bowl)

Suggested Toppings:
Roasted peanuts 
Roasted coconut flakes
Sweet corn 
Kidney beans
Cornflakes 
Nestum cereal
Chocolate sauce

or any other toppings that you like 


HOW TO MAKE THE ICE CREAM:

1. Mix the gelatin powder with a little bit of milk to dilute.
2. Pour all the ingredients into the pot and mix well. 
3. Bring the mixture to a gentle boil over medium heat until slightly warm.
4. Whisk occasionally and remove from heat once the sugar and gelatin dissolved. 
5. Let cool completely over an ice bath.
6. Pour the mixture into a loaf tray or container and freeze for at least 4 hours.

7. Scoop the ice cream and serve on the coconut husk. 
8. Add on any toppings as preferred.
9. Your Coconut Ice Cream is now ready. Enjoy! :)

The difference? Coconut husk perhaps?

It's like Gelato! 

Tips:
Why use Vodka (Optional)?
The liquor will prevent the ice cream from freezing too hard. But without it, it's still fine. No worries :)

Why use 2 different types of sugar?
Using palm sugar will eventually turns the ice cream into a light brown color. If you prefer a snow white ice cream, I would suggest to use granulated sugar. But palm sugar has a richer taste. 

#thaicoconuticecream #coconuticecream #michiebillie #michiekitchen #icecream