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Thai Coconut Ice Cream Sundae

A delightful blend of creamy coconut ice cream and sweet sticky rice, topped with optional fresh fruit and nuts for a tropical treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 day
Servings: 6 servings
Course: Dessert
Cuisine: Asian, Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Ice Cream
  • 16.5 fl oz good-quality coconut milk Look for brands like Chaokoh or Aroy-D for the best flavor
  • 4 fl oz coconut water Fresh is best, but bottled works too
  • 4.2 oz chopped palm sugar You can substitute brown sugar if needed
  • 1/8 teaspoon table salt
  • 1/2 leaf pandan leaf (optional) For that lovely fragrance
For the Sticky Rice
  • 1 cup Thai glutinous rice This is essential for the sticky texture
  • 2/3 cup coconut milk for sticky rice
  • 1/3 cup sugar for sticky rice
  • 1/2 teaspoon table salt for sticky rice
Optional Toppings and Serving
  • Freshly roasted peanuts For that delightful crunch
  • A fluffy bun, hot dog bun, dinner roll, or thick-sliced white sandwich bread Perfect for serving
  • Sweet corn A popular topping in Thailand

Method
 

For the Ice Cream
  1. Gather Ingredients: In a medium pot, combine coconut milk, coconut water, chopped palm sugar, table salt, and the optional pandan leaf.
  2. Heat it Up: Place the pot over medium heat, stirring often until everything has dissolved and the mixture reaches a gentle boil, which usually takes about 5 minutes.
  3. Cool Down: Remove from heat and let it cool to room temperature. Chill in the fridge overnight for the best flavor.
  4. Churn Away: The next day, churn the cooled mixture in an ice cream maker according to the manufacturer’s instructions. Once churned, transfer to an airtight container and freeze until firm, about 4-6 hours.
For the Sweet Sticky Rice
  1. Wash and Soak: Begin by rinsing the glutinous rice under cold water until the water runs clear. Soak it in hot water for at least 2 hours.
  2. Steam it Up: Drain the rice and transfer it to a steamer lined with cheesecloth. Steam for 20-25 minutes, or until the rice is tender but still chewy.
  3. Coconut Syrup: In a separate bowl, stir together the coconut milk, sugar, and salt. Pour over the warm sticky rice and mix thoroughly.
  4. To Serve: Place a generous scoop of sticky rice in a bowl or a fluffy bun. Top with a scoop of coconut ice cream, and sprinkle with freshly roasted peanuts and sweet corn, if desired.

Notes

Avoid overcooking the rice as it loses its appealing texture! Ice cream is best enjoyed the day it’s made for creamy softness, but it can be stored in the freezer for up to 2 weeks.