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Thai Coconut Ice Cream Sundae

Experience the delightful combination of creamy coconut ice cream and warm sticky rice, topped with crunchy peanuts for a taste of Thailand at home.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 12 hours
Servings: 6 servings
Course: Dessert, Summer Treat
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Coconut Ice Cream
  • 16.5 fl oz good-quality coconut milk Look for brands like Chaokoh or Aroy-D for rich flavor
  • 4 fl oz coconut water Helps balance the creaminess
  • 4.2 oz chopped palm sugar Or brown sugar; for a deeper sweetness
  • 1/8 teaspoon table salt To enhance the flavors
  • ½ a piece pandan leaf Optional, adds a lovely aroma and flavor
For the Sticky Rice
  • 1 cup Thai glutinous rice Short-grain rice is best for texture
  • 2/3 cup coconut milk For sticky rice
  • 1/3 cup sugar For sticky rice
  • ½ teaspoon table salt For sticky rice
For Toppings (optional)
  • to taste Freshly roasted peanuts For crunch and flavor
  • to taste Sweet corn If you want a sweet surprise
  • to serve A fluffy bun, hot dog bun, dinner roll, or thick-sliced white sandwich bread Perfect for serving!

Method
 

For the Ice Cream
  1. In a medium pot, combine coconut milk, coconut water, palm sugar, and salt. If using pandan leaf, toss it in for extra flavor.
  2. On medium heat, stir frequently until the sugar dissolves and the mixture just starts to boil (about 5 minutes).
  3. Remove from heat and let it cool to room temperature. Chill in the fridge overnight.
  4. Churn the cooled mixture in your ice cream maker according to the manufacturer's instructions. Once it reaches a soft-serve consistency, transfer it to the freezer and let it firm up for 4-6 hours.
For the Sweet Sticky Rice
  1. Rinse the Thai glutinous rice under cold water until the water runs clear. Soak it in hot water for at least 2 hours.
  2. Drain the rice and steam it in a steamer lined with cheesecloth for 20-25 minutes until tender.
  3. In a separate bowl, combine coconut milk, sugar, and salt for the coconut syrup. Pour the mixture over the warm sticky rice and mix it together.
To Serve
  1. Place a generous scoop of sticky rice in a bowl or a fluffy bun. Top with the creamy coconut ice cream and sprinkle with roasted peanuts and sweet corn, if desired.

Notes

Store leftover ice cream in an airtight container in the freezer for up to 2 weeks. Both the coconut ice cream and sticky rice can be prepared a day ahead.