Ingredients
- 1 1/2 cup coconut milk
- 1 1/2 cup coconut water (from a young coconut or pre-packaged)
- 100 g. chopped palm sugar
- Scant 1/4 cup white granulated sugar
- 1/8 tsp salt
- 2 Tbsp vodka (optional, see note)
Optional Add-Ins
- 1/4 cup chopped young coconut meat
- 1/4 cup chopped jackfruit, canned
Optional Toppings
- Roasted peanuts
- Sweet sticky rice
- Toasted mung beans (@ 10:06)
- Evaporated milk
Instructions
Combine coconut milk, palm sugar, white sugar, and salt in a pot and cook over medium heat until all the sugar is dissolved. Stir in coconut water and vodka, if using. Let chill in the fridge completely and churn according to your ice cream machine's instructions. Add the young coconut meat and jackfruit, or any other add-ins, during the last 1-2 minutes of churning.
Notes
The vodka helps prevents the ice cream from freezing too hard. Because this is a light ice cream, it can freeze harder than fattier ice creams. If not using, you can also just let the ice cream sit on the counter or in the fridge to soften before serving.