Thai Coconut Ice Cream | I Team Gati | ไอศกรีมมะพร้าว
Thai Coconut Ice Cream is a sweet, refreshing treat that's perfect for hot days. Relying solely on coconut milk for its creaminess, this ice cream has a clean coconut flavor and light texture.
Combine ½ cup sugar and ½ cup water in a saucepan and heat over medium heat until the sugar is completely dissolved (5-10 minutes). Set aside and cool to room temperature.
Add 1 cup of water and 1 cup of canned or boxed coconut milk to the room temperature simple syrup and mix completely. Allow to cool in the refrigerator for 1 hour.
Follow the directions of your ice cream maker to complete the ice cream.
Serve in a cup, cone, hollowed out coconut shell, or fluffy white bread bun. Top with an assortment of your favorite toppings (sweetened sticky rice, toasted peanuts, toasted mung beans, red beans, jackfruit, barley, corn).
Notes
If you prefer to use fresh coconut milk, follow these steps: First, crack open a mature coconut and drain the coconut water. Use a traditional Thai coconut meat shredder to grate the coconut meat. Mix 1 cup of shredded coconut meat with 2 cups of warm water. To obtain coconut milk, you can either squeeze the coconut meat and water between your hands, or blend them together in a blender for about 30 seconds. Then strain with a fine mesh strainer to obtain pure coconut milk. Add 2 cups of this fresh coconut milk to the simple syrup mixture (rather than 1 cup water + 1 cup canned coconut milk as in the recipe above). Follow the recipe above from here.