Let's Make Delicious Pandan Coconut Icecream!
Malaysians take their desserts very seriously.And in a country where summer is reliably scorching, ice-cream takes center stage.
This version blends rich coconut with pandan – a tropical plant with fragrant leaves. Oh, and it turns the ice-cream green, which is a nice surprise.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Ingredient
- 250 ml heavy cream
- 400 ml (1 can) coconut milk
- 8 tablespoon homemade pandan extract
- 75 - 100 gram sugar, depending on your sweetness preference
- 1/4 teaspoon salt
Instruction
- Place all ingredients in a pot and bring to a boil. Quickly turn the heat to bare simmer and continue cooking for 10 more minutes, stir every so often.
- If you have an ice cream machine, you can pour the mixture and churn your ice cream following the machine's instruction.
- If you are going low tech, pour the pandan mixture into a baking dish. Chill, then put in the freezer. After 45 minutes, check it, if you see ice starts to form around the edges, take it out and give a stir with a spatula. Return to the freezer, and repeat this step every 30 minutes for a couple more times. When it hits around 2 to 3 hours time, the ice cream should be creamy enough comparable to one made with ice cream machine
Notes
If you use store-bought pandan extract/paste, use only 1 to 2 teaspoon, and you will need to add 5 pandan leaves during the cooking process, just discard the leaves afterward.