Thai Style Coconut Ice Cream Recipe

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Thai Style Coconut Ice Cream
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Ingredients
13
Count
Nutrition
414
Calories
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Ingredients:

Directions:

  1. Prep time does not include chillinmg etc
  2. Chop the taro or sweet potato into large cubes and steam until cooked through.
  3. Heat the coconut milk in a sauce pan on a very low heat (about 55 degrees celsius, this is nowhere near boiling, it is simply hot to the touch).
  4. Mix the corn flour with 100 ml water and add to the coconut milk in the saucepan.
  5. Add the sugar, salt, and skimmed milk, to the saucepan and stir until everything is dissolve.
  6. Warm it to 65 degrees C and keep stirring it. Do not let it boil.
  7. Mash the taro cubes with a fork and add into saucepan and using a hand blender blender the contents of the pan until the mixture is completely smooth and the taro has disappeared into the liquid.
  8. Warm the pan a little higher to 80 degrees C for 4 minutes.
  9. Again it must not boil.
  10. This is to cook the flour through, without permitting it to become a thick sauce.
  11. The mixture should be cooled quickly and then put in the fridge, the best way to do with is to empty it into a containing that is sitting in ice water.
  12. Once it is cool enough, put it into the freezer until frozen.
  13. While it is freezing ice crystals will form, every few hours you should remove it from the freezer and blend it with a hand blender to break up the crystals.
  14. These are used as the topping, they have a gummy texture and a rose smell, if you prefer you can use vanilla essence in water for a vanilla smell or other fruit essences.
  15. You can use coconut essence if you really want to emphasize the coconut taste.
  16. The colours need to be made up separately, steps 2 - 4 should be repeated for the red, green and yellow shapes in separate cups.
  17. Drop the red food colorings into a cup and add 1 1/2 tablespoons of rose water.
  18. Add 3 tablespoons of sticky rice flour to the cup and mix to a paste.
  19. Pinch off small amounts of the paste and roll into tiny (corn sized) balls, or small sausages.
  20. Repeat steps 2-4 for yellow and for green food colouring.
  21. Boil water in a saucepan and drop the balls and sausages into the boiling water.
  22. They will swell slightly when cooked, it only takes a couple of minutes.
  23. One cooked, scoop them out with a sieve and drop into the cold water.
  24. Mix a few with the ice-cream just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 414.03 Kcal (1733 kJ)
Calories from fat 302.61 Kcal
% Daily Value*
Total Fat 33.62g 52%
Cholesterol 0.41mg 0%
Sodium 56.16mg 2%
Potassium 429.94mg 9%
Total Carbs 31.01g 10%
Sugars 24.84g 99%
Dietary Fiber 3.01g 12%
Protein 3.56g 7%
Vitamin C 4.6mg 8%
Iron 2.9mg 16%
Calcium 73.2mg 7%
Amount Per 100 g
Calories 161.79 Kcal (677 kJ)
Calories from fat 118.25 Kcal
% Daily Value*
Total Fat 13.14g 52%
Cholesterol 0.16mg 0%
Sodium 21.95mg 2%
Potassium 168.01mg 9%
Total Carbs 12.12g 10%
Sugars 9.71g 99%
Dietary Fiber 1.18g 12%
Protein 1.39g 7%
Vitamin C 1.8mg 8%
Iron 1.1mg 16%
Calcium 28.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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