Thai Coconut Ice Cream Sundae
Authentic coconut ice cream that really lets the flavour of coconut shine. Enjoy this vegan ice cream just like on the streets of Thailand by serving with sticky rice inside a fluffy bun! Be sure to plan ahead and make the ice cream base 1 day before serving, and if making sticky rice, soak it at least 3 hours in advance.
Ingredients
For the Ice cream:
- 16.5 fl oz good coconut milk
- 4 fl oz coconut water
- 4.2 oz chopped palm sugar
- ⅛ rounded teaspoon table salt,
- Half a pandan leaf, optional
For serving (all optional, see more options in blog post)
- Freshly roasted peanuts, highly recommended, see note
- Coconut sticky rice, recipe follows
- Fluffy bun, hot dog bun, dinner roll, or thick-sliced white sandwich bread
- Sweet corn
Sweet Sticky Rice (any leftover can be enjoyed with mangoes!)
- 1 cup Thai glutinous rice
- ⅔ cup coconut milk
- ⅓ cup sugar
- ½ teaspoon table salt
Notes
It makes all the difference to buy raw peanuts and roast them yourself. Roast them in the oven at 350°F for 15-20 minutes depending on the size, stirring them half way through. If you can, buy peanuts with skin on; it’s a lot of work to remove the skins afterwards but for reasons I can't explain they roast up tastier!
Instructions
For the ice cream:
- Place the coconut milk, coconut water, palm sugar, salt and pandan leaf (if using) into a pot and bring to a boil. If not using pandan leaf, you can cook just until the sugar is dissolved without having to bring it to a boil.16.5 fl oz good coconut milk, 4 fl oz coconut water, 4.2 oz chopped palm sugar, ⅛ rounded teaspoon table salt, Half a pandan leaf
- Allow the mixture to cool to room temp, then put it in the fridge until completely chilled, preferably overnight. Also place the container you will use to store the ice cream in the freezer, preferably something shallow and wide for faster freezing.
- Churn the ice cream in your machine, following the manufacturer’s instructions. Transfer the ice cream into the pre-chilled container and freeze for at least another 2 hours to firm up before serving.
For the sweet sticky rice:
- Wash the sticky rice 4-5 times until the water runs clear and place into a heatproof mixing bowl. Pour hot off-the-boil water into the rice until it is about 1-1.5 inch above the rice. Give it a stir and soak for 20 minutes - do not oversoak. Once the rice is done soaking, pour off most of the soaking water and rinse the rice under cold tap water and drain well. (If you prefer, you can also soak the rice in room temp water for at least 3 hours and up to overnight; no need to rinse after a cold-water soak.)1 cup Thai glutinous rice
- Fill a steamer pot with about 2 inches of water and bring the water to a boil over high heat. Wet a clean muslin or thin tea towel that you'll use to wrap the rice to prevent the rice from sticking, and then line the steamer rack with the wet cloth (do this off the heat).
- Place the rice into the steamer rack and fold the edges of the cloth over it, and steam over the boiling water for 20-25 minutes or until the rice is cooked through and no longer crunchy in the middle.
- While the rice steams, make the coconut syrup by combining the coconut milk, sugar and salt in a small pot and bring to a simmer, stirring to dissolve the sugar. Remove from heat and cover while you wait for the rice.⅔ cup coconut milk, ⅓ cup sugar, ½ teaspoon table salt
- Place the cooked rice in a heatproof mixing bowl and pour the coconut syrup over; stir to mix well making sure there are no rice clumps. Cover and let rest for 20 minutes, then come back to give it a stir, folding the bottom up to the top, and let sit for another 20 minutes before serving.
- To store extra sticky rice, separate the rice into 1-portion sized clumps and freeze them. When you want to use them, take out the number of clumps you want, cover in a moist paper towel and microwave for about 30 seconds or until steaming hot and soft. Allow to cool to room temp or lukewarm before putting ice cream on it!
To serve
- You can serve the ice cream in a bowl by placing a little sticky rice in the bottom and then top this with the ice cream and toppings. To serve in a bun, place the sticky rice in the bottom of the bun and top with the ice cream and toppings. Enjoy!Freshly roasted peanuts, Fluffy bun, Sweet corn, Coconut sticky rice
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