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Coconut Ice Cream
[Vegan]

Name: Coconut Ice Cream [Vegan]
Cook time: PTM
Yield: Makes just under 1 litre (35 fl oz/4 cups) servings
Cuisine: NO info

NK By: Now & Then by Tessa Kiros

Author Bio

With characteristic generosity of spirit, Tessa invites us into her kitchen with her cookbook Now... Read More

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Coconut Ice Cream [Vegan]

Makes just under 1 litre (35 fl oz/4 cups)

Dairy Free

Vegan

The most refreshing thing that can happen to you on a hot humid afternoon – while gathering bits and pieces and inspiration at a wonderful market in Thailand – is a coconut ice cream stall. Here is a simple version you can make at home.

Ingredients You Need for Coconut Ice Cream [Vegan]

3 1/2 oz (100g) light brown sugar
1 tablespoon rice flour
1 cup/ 9 fl oz (250 ml) pure unsweetened coconut water
2 cups/ 17 fl oz (500 ml) tinned coconut milk

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How to Prepare Coconut Ice Cream [Vegan]

Put the sugar into a heavy-bottomed saucepan over the heat.
Put the flour in a cup and mix in a little of the coconut water, stirring to dissolve. Add to the sugar pan with the rest of the coconut water. Bring up to a gentle simmer, stirring, just long enough to cook the flour.
Remove from the heat, stir in the coconut milk and leave to cool, then churn according to the instructions for your ice-cream machine. If you don’t have an ice-cream machine, scrape the mixture into a jug or a freezer container and put into the freezer. Let it firm up, an hour or so, then whisk quickly (or blend with a hand-held blender) to break up the ice crystals before returning to the freezer. Repeat the setting and whisking routine a couple of times more until it is frozen.
Cover and store in the freezer.