Thai Coconut Ice Cream Recipes

30+ EASY COCONUT MILK RECIPES (+COCONUT RICE)

Steps:

• Add all ingredients to a pot and bring to a boil.
• Cook until all the liquid has evaporated, approximately 10 minutes.
• Reduce heat and cook another 10 minutes.

THAI COCONUT ICE CREAM

Steps:

• In a pan with a little oil stir fry the shredded coconut and corn kernels.
• Once golden brown drain off any excess oil and add the coconut milk, heat for a couple of minutes, do NOT bring to boil.
• In another bowl beat 4 eggs and an additional 4 yolks, and then the other ingredients, whisking gently until mixed.
• Transfer the milk mixture to a double boiler then slowly mix in the egg mixture.
• The mixture will thicken and become sticky. Once sticky remove from the heat and transfer to a ice cream tray and put in the freezer for an hour.
• Once lightly frozen, break up and beat in a food processor, this adds some air to the mixture and makes it light and fluffy.
• Return to the freezer and once frozen is ready to eat. This ice cream is delicious with fresh fruit like berries papaw or pineapple.

THAI COCONUT AND MANGO ICE CREAM

Steps:

• Whip the cream, not too stiff.
• Mash or puree the mango, if it is firm. I can mango and it comes out VERY soft, I did nothing to it, just added with everything else.
• Add everything else and mix briefly yet thoroughly.
• Pour into your churn or ice cream maker and freeze.
• This freezes faster than most ice creams, about 40 minutes or until done.

TENDER COCONUT ICE CREAM , EGGLESS COCONUT ICE CREAM

Steps:

• MethodCombine the cornflour and ¼ cup of cold milk in a bowl, mix well and keep aside.Pour the remaining 2¼ cups of milk and sugar in a deep non-stick pan, mix well and boil on a medium flame for 3 to 4 minutes, while stirring occasionally.Add the cornflour-milk mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.Remove from the flame and allow the mixture to cool completely.Once cooled, add the fresh cream and mix well.Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.Pour the mixture into a mixer and blend till smooth.Transfer the mixture back into the same aluminium shallow container. Add the coconut meat and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set.Scoop and serve immediately.