Coconut Ice Cream

🔥 Prep

• Measure out 400 ml coconut milk into a liquid measuring cup.
• Weigh 100 g of granulated sugar using a kitchen scale.
• Measure 0.25 tsp of fine sea salt.
• Measure 0.5 tsp of pure vanilla extract.
• Chill a metal mixing bowl and whisk (if using) in the freezer for 10 minutes to help keep the mixture cold.

🔥 Cook

• 1. Pour the 400 ml coconut milk into a medium saucepan, add the 100 g sugar and 0.25 tsp salt.
• 2. Heat over medium heat, stirring constantly, until the sugar completely dissolves, about 5 minutes.
• 3. Remove the saucepan from heat and stir in the 0.5 tsp vanilla extract.
• 4. Allow the mixture to cool to room temperature, then transfer to a covered container and refrigerate for at least 2 hours (or overnight) until thoroughly chilled.
• 5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s directions, usually 20‑25 minutes, until it reaches a soft‑serve consistency.
• 6. Transfer the churned ice cream to an airtight container, smooth the top, and freeze for 4 hours or more to firm up. *(If you don’t have an ice cream maker: pour the chilled mixture into a shallow metal pan, freeze, and stir vigorously every 30 minutes for 2‑3 hours until creamy.)*

🔥 Serve

• Scoop the coconut ice cream into chilled dessert bowls or sundae glasses.
• Garnish with toasted coconut flakes, thin slices of ripe mango, and a drizzle of palm sugar syrup or honey.
• Serve alongside Thai sweet sticky rice, fresh pineapple chunks, or a simple fruit salad for a refreshing finish.