← Nouns Cooking · Thai

Ingredients

• 600 ml full-fat coconut milk
• 120 g Sugar
• ¼ tsp Salt
• 1 tbsp Cornflour (cornstarch), mixed with 2 tbsp water
• 2 pandan leaves, knotted (optional)
• 3 tbsp roasted peanuts, chopped (optional)
• 150 g cooked sticky rice (optional)
• 100 g sweetcorn kernels (optional)

Method

1. Warm the coconut milk, sugar, salt and pandan in a saucepan over medium-low heat for 5 min, stirring, until steaming and the sugar dissolves. Don’t let it boil.
2. Stir in the cornflour mix and cook for 2 min, stirring, until very slightly thickened. Remove the pandan and let it cool, then chill until cold.
3. Churn in an ice-cream maker. No machine? Pour it into a shallow tub and freeze for 4–5 hours, beating it hard with a fork every 45 minutes to break up the ice crystals.
4. Let it soften for 5 min before scooping, and serve with your choice of toppings.

Tips

• Contains peanuts if you use them as a topping.
• For a richer scoop, swap 100 ml of the coconut milk for coconut cream.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai Hungry in Thailand