Create Your Own Street-Style Thai Coconut Ice Cream At Home

Making an authentic Thai coconut ice cream at home has never been easier or more accessible. Known for its special place in Thai street food, this coveted dessert requires only four main ingredients: coconut milk, coconut water, palm sugar and pandan leaves, making it both delicious and authentic. In addition, the authenticity of the recipe emphasizes its root in Thai street food, adding a touch of Thai cuisine to your kitchen

This article will guide you through the entire process of creating this unique street style dessert, from preparing the coconut mixture to final serving tips. By following this recipe, you will not only learn how to make authentic Thai coconut ice cream but also to adapt it to your own taste preferences. With the right ingredients and a love of Thai food, this street style Thai coconut ice cream is sure to become a favorite in your home

Ingredients in Thai Coconut Ice Cream

To make your own street-style Thai Coconut Ice Cream at home, you will need the following ingredients:

• Main ingredients:
  • Coconut milk: Use full-fat coconut milk from Thailand for best results, make sure it doesn’t contain any other additions on the label
  • Coconut water: It should be 100% pure without any additives or flavor enhancers.
  • Palm sugar: should have a smooth, not grainy texture.
  • Salt: to balance the sweetness of the ice cream.
• Optional additions for taste and texture:
  • For a creamier texture, you can replace some of the coconut milk and coconut water with coconut cream.
  • Agar-agar to thicken the mixture.
  • Egg yolks can be added to improve the consistency.
  • Desiccated coconut for extra texture.
• Serving and topping:
  • Optional toppings include roasted peanuts, sweet sticky rice, roasted mung beans, condensed milk and sugar.
  • For extra flavor, vanilla extract, honey or syrup can be added during cooking.

These ingredients combine to create an authentic and flavorful Thai Coconut Ice Cream that can be customized to personal preferences and served with a variety of toppings for a complete street-style experience.

Preparing the coconut mixture

To prepare the coconut mixture for your street-style Thai coconut ice cream, follow these steps:

1. Making a simple syrup:
   • Mix ½ cup sugar and ½ cup water in a saucepan and heat over medium heat until the sugar is completely dissolved. Allow to cool to room temperature.
2. Combining ingredients:
   • Add 1 cup of water and 1 cup of coconut milk (canned or carton) to the cooled simple syrup. Let the mixture cool in the refrigerator for 1 hour.
   • For a richer flavor, use 2 cups of fresh coconut milk instead of 1 cup of water + 1 cup of canned/boxed coconut milk.
   • Dissolve the palm sugar in the coconut milk on the stove. Add a little coconut water for a creamier texture, or more for a lighter, sorbet-like texture.
3. Infusing flavors:
   • Bring the mixture to a simmer to allow the pandan leaves to infuse the flavor, if using. Once the sugar is dissolved, remove from the heat and let cool.
   • Optional ingredients include pandan leaves for extra flavor.

By following these steps carefully, you will create a flavorful base for your Thai coconut ice cream, ready for chilling and freezing.

Refrigeration and Freezing

Pro tip: The creamiest ice cream
The faster ice cream freezes, the creamier, less icy it will be. So make sure you pre-freeze the container you’re going to use to freeze the ice cream, and if you can, use something wide and flat to maximize surface area. Also note that if you decide to reduce the sugar or coconut milk in the recipe, it will result in ice cream that is harder and less creamy, as sugar and fat help to keep the ice cream soft when frozen.

To ensure that your Thai Coconut Ice Cream has the perfect consistency, chilling and freezing are critical steps. Here is a detailed guide to achieve the best results:

• Preparations for refrigeration:
  1. The mixture must be completely cooled before being run through the ice cream machine. To speed up the cooling process, place the coconut milk and cream in the refrigerator overnight ^[7].
  2. To further prepare, set the mixing bowl in the freezer for 15-20 minutes before use.
• Freezing techniques:
  • With glass machine:
    1. After the mixture has cooled, transfer it to the pre-chilled bowl and run in the ice cream maker according to the manufacturer’s instructions.
    2. For a smoother texture, eat the ice cream straight away. For a firmer consistency, freeze for a few hours.
  • Without ice cream machine:
    1. Transfer the mixture to a freezer-safe container and cover well. Place in the freezer for 2 hours.
    2. Take out and whisk with a hand mixer to break up ice crystals, then cover and place back in the freezer. Repeat the process every two hours until the ice cream has thickened properly.
• Storage tips:
  • To preserve the consistency and prevent the formation of ice crystals, cover the ice cream with plastic wrap and seal it in an airtight container.

These steps will help you create a smooth and creamy Thai Coconut Ice Cream that is perfect for enjoying a bite of Thai street food at home.

Serving suggestions

For an authentic street-style experience, here are some serving suggestions that will turn your Thai Coconut Ice Cream into a real feast:

• Traditional serving methods:
  • In Thailand, ice cream is often served between two pieces of fluffy white bread, like a sandwich.
  • For a more traditional dish, serve the ice cream with sweet coconut sticky rice inside a fluffy bun.
  • Top with optional accompaniments such as roasted peanuts, sweet corn, pineapple, taro, sweet potato, attap palm seeds and nata de coco for a versatile flavor experience.
• Accessories and Toppings:
  • Roasted peanuts are highly recommended for extra flavor and crunchiness.
  • For extra luxury, serve with caramel or chocolate sauce.
  • Other optional toppings include roasted mung beans, condensed milk and syrup for a customized flavor profile.
• Creative serving ideas:
  • Try serving the ice cream as a popsicle sandwich with brioche-style bread for a unique twist.
  • For a street-style presentation, serve the ice cream in hot dog buns alongside sweet coconut sticky rice.
  • Corn is a simple and accessible topping option that adds a unique flavor.

These serving suggestions give you the opportunity to customize your Thai Coconut Ice Cream and experience an authentic bite of Thai street food at home.

Variations on the Recipe

To give your Thai coconut ice cream a unique twist and further customize it to your taste preferences, consider these variation options:

• Addition of Thai Flavors:
  • Pandan leaves: Give your ice cream a subtle, but distinctive, flavor by infusing the base mix with pandan leaves during the cooking process.
  • Lemongrass and Kaffir lime leaves: For a fresh and aromatic touch, consider adding lemongrass or kaffir lime leaves to the coconut milk mixture. These ingredients should simmer with the base and then be removed before freezing.
• Coconut sticky rice:
  • Preparation: Use Thai glutinous rice. Soak in hot water for 20 minutes, then steam for 20-25 minutes. Mix with coconut syrup and let rest to fully absorb the flavors.
  • Serving tip: Serve your Thai coconut ice cream with coconut sticky rice for an authentic street-style dessert experience. This provides a lovely contrast in textures between the creamy ice cream and the sticky rice.
  • Storage : Coconut sticky rice can be frozen for later use.: Coconut sticky rice can be frozen for later use, making it easy to always have on hand to complement your homemade ice cream.

By experimenting with these variations, you can create a customized version of Thai coconut ice cream that reflects your personal taste preferences while maintaining its authentic roots.

Conclusion

Creating your own street-style Thai Coconut Ice Cream offers a unique opportunity to bring a piece of Thailand’s culture right into your kitchen, providing an experience that is both authentic and customizable. Through carefully selected ingredients and by following the guided recipe, we have demonstrated how easy it is to recreate this iconic dessert at home. This not only emphasizes the importance of quality ingredients to achieve the right taste and texture, but also the room for creativity that the recipe allows through different toppings and variations.

The importance of this recipe extends beyond the simple enjoyment of a dessert; it is a bridge to a richer understanding of Thai food culture and its place in the street food tradition. By suggesting further adaptations and encouraging experimentation with different flavors and serving methods, we encourage further exploration of Thailand’s culinary riches. Whether it’s by adding traditional Thai flavors or by exploring modern presentations, each creation of Thai Coconut Ice Cream becomes a personal journey of discovery in taste, texture and culture.

Recipe

Street-Style Thai Coconut Ice Cream

Skapa en autentisk thai coconut ice cream hemma

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Prep Time 30 minutes mins

Frystid 14 hours hrs

Total Time 14 hours hrs 30 minutes mins

Course Efterrätt, Fika, Snack

Cuisine Thailand

Servings 4 pers

Equipment

1 Ångkokare

1 Mixerskål

4 Serveringsskål

1 Glassmaskin Optional

Ingredients

1x2x3x

För glassen

• 5 dl Kokosmjölk Se länkar ovan till rekommenderade produkter
• 120 ml Kokosvatten 100% rent utan tillsatt socker
• 120 g Palmsocker
• 0,7 ml Salt vanligt bordssalt
• 0,5 st pandan löv frivilligt

För servering (alla valfria, se fler alternativ i blogginlägget)

• Nyrostade jordnötter rekommenderas varmt
• Coconut sticky rice, recept nedan
• Fluffig bulle, korvbröd, eller tjockt skivat vitt smörgåsbröd
• Sockermajs

Sweet Sticky Rice (alla rester kan avnjutas med mango!)

• 200 g thailändskt klibbigt ris
• 160 ml Kokosmjölk
• 70 g Socker
• 2,5 ml Salt

Instructions

För glassen

• Häll kokosmjölk, kokosvatten, palmsocker, salt och pandanblad (om du använder det) i en kastrull och låt koka upp. Om du inte använder pandanblad räcker det att du värmer tills sockret är upplöst utan att behöva koka upp det.
  5 dl Kokosmjölk, 120 ml Kokosvatten, 120 g Palmsocker, 0,5 st pandan löv, 0,7 ml Salt
• Låt blandningen svalna till rumstemperatur och ställ den sedan i kylen tills den är helt kall, helst över natten. Ställ även behållaren du ska använda för att förvara glassen i frysen, gärna något grunt och brett för snabbare infrysning.
• Kärna glassen i din maskin enligt tillverkarens instruktioner. Lägg över glassen i den förkylda behållaren och frys i ytterligare minst 2 timmar för att stelna innan servering.

För det söta klibbiga riset

• Tvätta det klibbiga riset 4-5 gånger tills vattnet blir klart och lägg i en värmesäker mixerskål. Häll hett kokande vatten i riset tills det är cirka 1-1,5 tum ovanför riset. Rör om och blöt i 20 minuter – blöt inte för mycket. När riset är färdigblött, häll av det mesta av blötläggningsvattnet och skölj riset under kallt kranvatten och låt det rinna av väl.(Om du föredrar det kan du också blötlägga riset i rumstempererat vatten i minst 3 timmar och upp till över natten; du behöver inte skölja efter en blötläggning i kallt vatten.)
  200 g thailändskt klibbigt ris
• Fyll en ångkokare med cirka 2 tum vatten och koka upp vattnet på hög värme. Blöt en ren muslin eller tunn kökshandduk som du ska använda för att linda in riset för att förhindra att riset fastnar, och fodra sedan ångkokaren med den våta trasan
• Lägg riset i ångkastrullen och vik tygets kanter över det och ånga över det kokande vattnet i 20-25 minuter eller tills riset är genomstekt och inte längre krispigt i mitten.
• Medan riset ångar gör du kokossirapen genom att blanda kokosmjölken, sockret och saltet i en liten kastrull och låt sjuda under omrörning för att lösa upp sockret. Ta av från värmen och täck medan du väntar på riset.
  160 ml Kokosmjölk, 70 g Socker, 2,5 ml Salt
• Lägg det kokta riset i en värmesäker mixerskål och häll kokossirapen över; rör om för att blanda väl och se till att det inte finns några risklumpar. Täck över och låt vila i 20 minuter, kom sedan tillbaka för att röra om, vik botten upp till toppen och låt sitta i ytterligare 20 minuter innan servering.
• För att lagra extra klibbigt ris, separera riset i 1-portionsstora klumpar och frys in dem. När du vill använda dem, ta ut det antal klumpar du vill ha, täck i en fuktig hushållspapper och mikrovågsugn i cirka 30 sekunder eller tills de är ångande heta och mjuka. Låt svalna till rumstemperatur eller ljummen innan du lägger glass på den!

Servering

• Du kan servera glassen i en skål genom att lägga lite sticky rice i botten och sedan toppa detta med glassen och påläggen. För att servera i en bulle, lägg det klibbiga riset i botten av bullen och toppa med glass och toppings. Njut av!
  Nyrostade jordnötter, Sockermajs, Fluffig bulle, korvbröd, eller tjockt skivat vitt smörgåsbröd

Keyword Glass, kokosmjölk, sticky rice

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