Traditional Thai Coconut Ice Cream (Dairy Free)


My husband love the Thai Coconut Ice Cream from 320 Below Nitro Cream Cafe in Singapore, but he is allergic to dairy so I told him I will try to make him a non dairy version when I come back to Perth. After searching for a few recipes, I decided to give this recipe a try which I found on YouTube. And the result is, he loves it so much that he eats them with dinner plate and when I try to pinch some from his plate he ask me not to steal his ice cream!!😂. Is pretty stressful to try to take this picture during summer as you can see it started to melt really quickly😱. The hardest part of this recipe is trying to open the coconut nut, the rest are very straight forward and easy.

500g coconut milk
460g fresh coconut water
130g Palm sugar – grated
40g white sugar
1/4 teaspoon salt
2 tablespoon of vodka (optional)
120g Fresh coconut meat – chop into small bite size
Jack fruit flesh (optional)


In a saucepan, heat the coconut milk, Palm sugar, white sugar, salt and coconut meat and cook till Palm sugar dissolved

Remove from heat
Add in the coconut water and vodka and mix well

Pour into the ice cream maker container and chill in the fridge for 4 hours. 

Remove from fridge and put the container into the ice cream maker and set 60 min or longer until it look like milk shake.

Pour into container, place a piece of glad wrap on top then put on the lid (this will prevent the ice cream become icy)  and freeze for at least 2 hour before serving



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