Thai Coconut Ice Cream

Jump to Recipe

Thai coconut ice cream, also known as Bangkok coconut ice cream, is a delightful treat that we came across and instantly fell for during our travels in Thailand. This exquisite homemade ice cream is meticulously crafted with a blend of creamy coconut milk, refreshing coconut water, fragrant Pandan leaves, and luscious Palm sugar, achieving a beautifully sweet and authentic coconut flavor.

What makes this coconut ice cream even more extraordinary is its dairy-free and egg-free, making it a light dessert, especially ideal for savoring on scorching, sun-drenched days. Whether enjoyed on its own or served as a delectable sandwich between hot dog buns, paired with luscious sticky rice, and adorned with an array of delightful toppings, this exceptional treat never fails to captivate our taste buds. We’ve developed a deep fondness for it and hope you will, too!

Thai coconut ice-cream in a baking tray with ice cream scooper.

Jump to:

Ingredients required
Step-by-step process
How do you serve?
Variations
Storage
Tips and notes
More Ice-cream recipes
Thai Coconut Ice-cream

My trip to Thailand holds a special place in my heart. Last year, I spent a blissful week in Bangkok and Pattaya with my family, where we lounged on the dazzling white sandy beaches, went scuba diving, explored stunning temples, and indulged in diverse and delectable Thai cuisine. From humble street food stalls to bustling markets, elegant restaurants, and lively bars, we savored every culinary delight Thailand offered.

One of my fondest culinary memories from that trip was the first time I tasted traditional Thai coconut ice cream. It was a hot day, and the lusciously creamy texture and refreshing coconut flavor left a lasting impression on me. Inspired by this unforgettable treat, I decided to recreate it at home.

The process was surprisingly simple, resulting in a delightfully creamy and delicious dessert. This homemade Thai coconut ice cream is now a staple in my kitchen, especially during the sweltering summer. Its dairy-free, gluten-free, vegetarian, and vegan qualities make it a versatile and inclusive treat for any occasion.

Some might be hesitant about the coconut flavor in ice cream, but this recipe perfectly balances the sweetness of coconut and sugar. Small pieces of fresh coconut add a delightful texture to the velvety smoothness of the ice cream. It’s the ideal dessert to conclude an Asian-inspired meal or a refreshing indulgence to beat the daytime heat.

Ingredients required

Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.

Coconut milk: This is a hero ingredient. So please make sure to use good quality and unsweetened coconut milk. I used Aroy D brand coconut milk. It gives the best and richest texture to the ice cream.
Coconut water: Choose pure coconut water that is 100% pure with no added sugar or flavor additives.
If you can’t find Pandan leaves, you can skip this ingredient or use a small amount of vanilla extract for a similar flavor.
Sweetener - I used palm sugar for the authentic flavors. You can use your choice of sweetener.
Chopped fresh coconut: This is optional but highly recommended.

Pre-measured ingredients of vegan coconut ice-cream

Step-by-step process

Combine the coconut milk, coconut water, palm sugar, salt, and pandan leaf (if desired) in a saucepan and bring the mixture to a boil. If you’re not using pandan leaf, heat until the sugar is dissolved without boiling.

Allow the mixture to cool to room temperature, then refrigerate it until thoroughly chilled, preferably overnight. Also, make sure to place the container intended for storing the ice cream in the freezer.

boiling coconut milk, coconut water, salt, pandan leaves and palm sugar in a pot.

Once chilled, take out the pandan leaves. Pour the chilled coconut mixture into the ice cream maker bowl. Follow the instructions provided by the manufacturer to churn the ice cream in the machine.

making coconut ice cream in a ice cream maker.

After churning, transfer the ice cream into the prepared container and freeze for a minimum of 4 hours to allow it to firm up before serving

How do you serve?

The delectable Thai coconut ice cream can be presented in various ways to enhance the dining experience. The creamy treat can be elegantly served in a cup or cone, offering a classic indulgence, or for a captivating twist, it can be presented in a hollowed-out coconut shell, showcasing the tropical flair of the dish.

An intriguing Thai tradition involves presenting this delightful ice cream between two slices of soft, fluffy white bread resembling a sandwich. This unconventional serving style adds a unique and playful element to the enjoyment of the ice cream.

Furthermore, a wide array of toppings is available to elevate the flavor profile of the ice cream. The options for enhancing the taste are abundant, from the satisfying crunch of toasted peanuts and mung beans to the sweetness of red beans, jackfruit, barley, and corn. For an even more luscious experience, white or black sweetened sticky rice can be delicately placed at the base of the cup or bread, while a drizzle of sweetened condensed milk or chocolate syrup provides an irresistible finishing touch.

Variations

In the ice cream base, you can

Add fruits like peach, pineapple, mango, strawberries, banana, or guava.
Add aromatics like lemongrass, citrus, or jasmine
Add chocolate chips or any toasted nuts.

Storage

Once you’ve made this delicious ice cream, you might be wondering about the best way to store it. Simply place it in a lidded, airtight container in the freezer, and it will keep well for up to four weeks. This way, you can always have a refreshing treat on hand whenever you need it.

Tips and notes

Freeze 4 hours before serving for the perfect consistency.
I used our 2qt Cuisinart ice cream maker for this recipe. It’s easy to use, reliable, and makes the perfect ice cream. This recipe will work in any ice cream maker.
One essential thing about making coconut ice cream is that the base must be really well chilled before churning in the ice cream maker, or the ice cream will be too soft and slushy. Try and chill it for a minimum of 6 hours. Overnight is actually preferable for the best results.
I used palm sugar in this recipe to make it traditional. If you don’t have palm sugar, swap it out for regular sugar, molasses, brown sugar, or coconut sugar instead.

How to make coconut milk from scratch?

If you prefer to use fresh coconut milk, follow these steps:
First, crack open a mature coconut, drain the coconut water, and shred the coconut. Mix 2 cup of shredded coconut meat with 4 cups of warm water. Blend them in a blender. Then, strain with a fine mesh strainer to obtain pure coconut milk.

Egg-free and dairy-free coconut ice cream.

More Ice-cream recipes

Have you tried this Recipe? Please feed us with your feedback, ★ star ratings, and comments below.

You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates.

Subscribe to our YouTube Channel for tasty and easy video recipes.