Coconut ice cream comes in many delicious variations.
Whenever I am somewhere in the tropics, I have to try out the local one.
My two all-time favorites are homemade Mexican coconut paletas and Thai coconut ice cream.

Paletas are delicious popsicles made from fresh tropical fruit or other ingredients such as chocolate and vanilla.
Depending on the recipe, traditional coconut paletas can be soft or firm, with or without pieces of coconut and made with water or with milk.
Coconut paletas are in my recipe to-do list, so stay tuned, because I am going to share several ways to make them.

Thai coconut ice cream is soft, creamy and usually served in scoops.
When I was in Thailand last year, I got to try some very good ones.
With the abundance of coconuts growing there, Thailand is the place to enjoy this delicious dessert.

Traditional homemade Thai coconut ice cream is prepared with coconut cream and doesn’t contain dairy.
I’ve heard from people that some coconut ice cream is actually mixed with cow milk, so if you don’t eat dairy, make sure to double check that the coconut ice cream you’re getting is only made from coconut cream.

Thai people love their toppings. You can choose from toasted peanuts, taro, sticky rice, palm seeds, ginkgo, pandan noodles, pineapple in syrup and more.

I like mine pure, with just some toasted peanuts on top and today I’m going to show you how to easily make your own homemade Thai coconut ice cream.
You don’t need any ice cream machine for it!



Homemade Thai coconut ice cream




Homemade Thai coconut ice cream



4 cups / 1 liter coconut cream
1 cup / 200 grams coconut sugar
pinch of sea salt or fine himalaya salt
1 tbsp purified water
4 tbsp corn flour

For the topping:
1/2 cup / 125 grams toasted peanuts

Put a pot with the coconut cream, coconut sugar and salt on medium fire and stir it continuously.
Don’t let it boil.

Mix the corn flour with a tablespoon of water in a bowl and add it to the pot with coconut cream. Put it on low fire and leave the mixture on for 5 minutes, while stirring.

Remove from heat and let the mixture cool off.

Once cooled off, put the mixture into a container and freeze it. The mixture should come out solid on the sides, but still somehow liquid in the middle. Depending on the temperature of your freezer, this can be between 1-2 hours. Just keep an eye on it.

Remove the container and use an electric or hand mixer to whisk the mixture until the ice crystal becomes creamy.
Put the mixture back in the freezer and repeat the process.

The best results come from freezing and whisking the mixture 3-4 times, as it makes the texture creamier each time.

While the mixture is in the freezer, toast some peanuts in a frying pan and use them to top your homemade Thai coconut ice cream with. Or use any topping you feel like – chocolate and coconut is always a good combination!



This post contains affiliate links. I may earn a commission if you purchase something. This is at no extra cost to you, but it helps me to keep this blog running.
I only link to products that I love, would use myself and have researched. Thank you for your support! 




Craving more ice cream?

Triple berry banana nice cream

Raspberry coconut nice cream

Vegan chocolate coconut ice cream




Pin this:


Vegan Thai coconut ice cream