Coconut Ice-Cream
AuthorNok UnphonCategoryDessert, Gluten Free, Ice-Cream, Lactose Free, ThaiPour coconut milk in a pot. Add sugar and salt. Heat at low-to-medium level. Stir until sugar completely dissolved. Remove from heat when it boils. Let it cool down at room temperature.
Transfer to a freezer-friendly box and cover with a lid. Keep in the freezer for 2 hours.
Remove the box from the freezer. Pour the coconut ice-cream into a blender. Blend until smooth. Pour back into the box. Keep in the freezer for another 2 hours. Repeat this process 3 times. But the second time, remember to add the pasteurized egg whites while you blend the ice-cream. Egg whites will make the ice-cream more white and airy. If you like to make it more exotic, add cube-sized jack fruit, mango, papaya, or your favourite desserts to the ice-cream when you finish blending for the third time.
Keep in the freezer overnight. Serve with a pinch of sesame, roasted peanuts, evaporated milk or whatever you like. Enjoy!
Ingredients
Directions
Pour coconut milk in a pot. Add sugar and salt. Heat at low-to-medium level. Stir until sugar completely dissolved. Remove from heat when it boils. Let it cool down at room temperature.
Transfer to a freezer-friendly box and cover with a lid. Keep in the freezer for 2 hours.
Remove the box from the freezer. Pour the coconut ice-cream into a blender. Blend until smooth. Pour back into the box. Keep in the freezer for another 2 hours. Repeat this process 3 times. But the second time, remember to add the pasteurized egg whites while you blend the ice-cream. Egg whites will make the ice-cream more white and airy. If you like to make it more exotic, add cube-sized jack fruit, mango, papaya, or your favourite desserts to the ice-cream when you finish blending for the third time.
Keep in the freezer overnight. Serve with a pinch of sesame, roasted peanuts, evaporated milk or whatever you like. Enjoy!