Coconut milk for desserts is a popular ingredient that is often used as a substitute for dairy and dairy-based products. Made from the flesh of grown coconuts, coconut milk for dessert gives drinks a rich and creamy flavor. The ingredient’s lack of lactose makes it especially popular for vegans and consumers with milk-related allergies.
What Can You Do With Coconut Milk for Dessert?
Coconut milk is a fairly versatile ingredient that can be used in nearly anything. In this case, we will be looking at what you can do with coconut milk for desserts. For instance, you can use coconut milk for desserts as a substitute for dairy milk. Coconut-based desserts are quite popular in recent years, and a possible example includes coconut-based waffles.
Is Coconut Milk for Desserts Good for Baking?
The suitability of coconut milk for desserts as a substitute for dairy has made it more than ideal when baking cakes and other pastries, but it is important to pay attention to the type of dairy you intend to substitute it with. Do keep in mind that coconut milk for dessert will leave a slight hint of coconut in the final product, although most desserts will pair with and even be complimented by the coconut flavor.
Is Coconut Milk for Desserts Healthier than Dairy Milk?
Although coconut milk for desserts contains just as many carbohydrates compared to regular milk, this makes it a great addition for people on low-carb diets. Coconut milk for desserts is also a good substitute for dairy if you are looking for a plant-based substitute that is also healthy. Furthermore, coconut milk is a great choice for people with lactose intolerance, allowing them to enjoy other desserts that have been appropriately substituted. As always, it is important to consider your dietary needs and consult a health expert before deciding to substitute dairy with coconut milk.
Should I Freeze Coconut Milk in Dessert for Later Use?
It is recommended to freeze coconut milk in desserts so you can use it later. The best way to do this is to first place the dessert or coconut milk in an airtight container before placing it in the freezer. Coconut milk for desserts can also be preserved by placing portions in small bags before freezing them. Frozen coconut milk can last for a long time in the fridge: enough time for it to be used in another dish!
Who Should Avoid Coconut Milk in Dessert?
While coconut milk in desserts is popular in other types of cooking, not everyone can consume products that contain coconut milk in desserts. As a general rule, coconut milk should be consumed in moderation to keep away unwanted side effects such as weight gain. If you have any sensitivities or allergies, consulting a health professional for advice on consuming coconut-based products is ideal.
What is a Recipe for Making Coconut Milk for Dessert?
Sweetened Coconut Milk Sauce is a dessert that uses Coconut Milk for Dessert. It is made is made by:
- Selecting a good brand of coconut milk for dessert.
- Take the coconut milk for dessert and mix it with heavy cream, vanilla extract, and salt. Simmer over medium heat and stir in a saucepan
- Whisk agar-agar powder and mix with water.
- Put the new mix into the saucepan, and wait until the mix settles.
- Refrigerate the mix for four hours
- Serve the coconut milk in your dessert!
What Are Some Dishes I Can Make That Use Coconut Milk For Desserts?
Coconut milk for dessert is popularly used as a substitute for dairy and other dairy-based products. Some popular dishes that use coconut milk for desserts as an ingredient include coconut cake, coconut milk pudding, and coconut milk ice cream. Delight your day with these dishes:
1. Thai Mango Sticky Rice
Sweet, sticky rice cooked in coconut milk for dessert and served with juicy mango slices, drizzled with coconut cream, and sprinkled with sesame seeds. A simple and elegant Thai dessert.
RECIPE
Ingredients:
- 1 cup Thai sticky rice (uncooked)
- 1 1/2 cups water
- 1 can of Twin Elephants & Earth Coconut Milk (Original)
- 1/2 teaspoon salt
- 3 tablespoons palm sugar (adjust to taste)
- 1 ripe mango, peeled and sliced
- Toasted sesame seeds (to add garnish)
Instructions:
- Rinse the sticky rice: In a fine-mesh sieve, rinse the rice under cold running water until the water runs clear. Drain well.
- Cook the rice: In a medium saucepan, combine the rinsed rice, water, and 1/2 can of coconut milk for dessert. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and translucent.
- Prepare the coconut sauce: In a separate saucepan, combine the remaining 1/2 can of coconut milk, salt, and palm sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly, about 5 minutes. Do not boil.
- Prepare and serve: Divide the cooked sticky rice among serving bowls. Top each bowl with generous slices of mango and drizzle with the warm coconut sauce.
2. Mango Coconut Smoothie
A refreshing and healthy smoothie made with blended mango, coconut milk for dessert, yogurt, and a touch of honey. Add spinach or other greens for a nutrient boost.
RECIPE
Ingredients:
1 cup frozen mango chunks
1/2 cup full-fat Twin Elephants & Earth Coconut Milk (Original)
1/4 cup plain yogurt
1/4 cup water or ice cubes (optional, adjust for desired consistency)
1 tablespoon honey or maple syrup (optional)
Instructions:
- Combine all ingredients in a blender.
- Blend until smooth and creamy.
- Taste and adjust sweetness as desired.
- Pour into separate glasses and serve!
3. Coconut Custard Pie
RECIPE
Ingredients:
- 1 (9-inch) unbaked pie crust
- 1 1/2 cups shredded sweetened coconut
- 3 large eggs
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together eggs, milk, sugar, salt, and vanilla extract until well combined.
- Stir in the shredded coconut.
- Pour the coconut custard filling into the unbaked pie crust.
- Bake for 45-50 minutes, or until the custard is set and a knife inserted into the center comes out clean.
- Baking coconut custard pie
- Let the pie cool completely on a wire rack before serving.
4. Coconut Rice Pudding
RECIPE
Ingredients:
- 1 cup (180g) long-grain white rice
- 2 cups (475ml) of Twin Elephants & Earth Coconut Milk (Original)
- 1 1/2 cups (350ml) water
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup raisins or chopped dried mango
- Toasted shredded coconut, for garnish
Instructions:
- In a medium saucepan, combine the rice, coconut milk, water, sugar, salt, cinnamon, and nutmeg (if using). Bring to a boil over medium heat.
- Reduce heat to low, cover the pan, and simmer for 20-25 minutes, or until the rice is cooked through and the pudding is thick and creamy. Stir occasionally to prevent sticking.
- Remove from heat and stir in the raisins or dried mango.
- Let the pudding cool slightly before serving. Garnish with toasted shredded coconut.
5. Coconut Ice Cream
A creamy and delicious ice cream made with coconut milk for dessert, sugar, and sometimes vanilla extract for a tropical treat without dairy.
RECIPE
Ingredients:
- 1 can of Twin Elephants & Earth Coconut Milk (Original), chilled overnight
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions:
- Chill and separate: Place the can of coconut milk in the refrigerator overnight. This allows the cream to separate from the liquid, making it easier to whip. The next day, open the can and carefully scoop out the cream.
- Whip the cream: Transfer the chilled coconut cream to a large bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, whip the cream on medium speed until soft peaks form, about 3-4 minutes. Be careful not to over-whip, as it can become grainy.
- Sweeten and add flavor: Gradually add the sugar and salt to the whipped cream, beating until incorporated. Taste and adjust sweetness as desired. Stir in the vanilla extract, if using.
- Add in the coconut: Gently fold in the toasted shredded coconut with a spatula, making sure not to deflate the whipped cream.
- Freeze: Transfer the ice cream mixture to an airtight container and freeze for at least 4 hours, or until firm. For a smoother texture, stir the ice cream every hour or so during freezing.
- Serve and enjoy: Scoop and enjoy your homemade coconut ice cream! It’s perfect on its own, with a drizzle of chocolate sauce, or topped with fresh fruit.
6. Piña Colada Cake
A tropical twist on pineapple upside-down cake with a rum-infused pineapple topping and a coconut cream cheese frosting for a taste of paradise.
RECIPE
Ingredients:
For the Cake:
- 1 box (18.25 oz) yellow cake mix
- 1 can of Twin Elephants & Earth Coconut Milk (Original), chilled overnight
- 1 can (8 oz) crushed pineapple, undrained
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup unsweetened shredded coconut
For the Pina Colada Frosting:
- 1 (8 oz) package of cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- 1/4 cup crushed pineapple, drained
- 1/4 cup unsweetened shredded coconut, toasted
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Separate the cream from the coconut milk. You’ll need about 1 cup of the thick cream.
- Prepare the cake. In a large bowl, combine the cake mix, crushed pineapple, vegetable oil (if using), eggs, and 1 cup of the separated coconut milk cream. Beat with an electric mixer on medium speed for 2 minutes until well combined. Stir in the unsweetened shredded coconut.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
- While the cake cools, prepare the frosting. In a medium-sized, cream together the softened cream cheese and butter until light and fluffy. Beat in the powdered sugar, vanilla extract, and rum extract. Stir in the drained crushed pineapple.
- Once the cake is cool, spread the frosting evenly over the top. Sprinkle it with toasted shredded coconut.
- Refrigerate the cake for at least 30 minutes before serving.
7. Coconut Flan
A creamy and rich custard dessert made with eggs, coconut milk for dessert, sugar, and vanilla, often topped with caramel sauce.
RECIPE
Ingredients:
For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
For the Flan:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 (15 oz) can full-fat coconut milk
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 5 eggs
Instructions:
- Preheat the oven to 350°F (175°C).
- Make the caramel. In a small saucepan, combine the sugar and water over medium heat. Cook, swirling the pan occasionally until the sugar dissolves and turns a deep amber color (about 5-7 minutes). Be careful not to burn the sugar.
- Immediately pour the hot caramel into a 9-inch baking dish or ramekins (souffle dishes). Tilt the dish to coat the bottom evenly. Set aside to cool slightly.
- Prepare the flan. In a blender, combine the sweetened condensed milk, evaporated milk, coconut milk, whole milk, vanilla extract, and eggs. Blend until smooth and no lumps remain.
- Pour the flan mixture over the cooled caramel in the baking dish or ramekins.
- Place the baking dish or ramekins in a larger baking pan and fill the pan with hot water so it comes about halfway up the sides of the dish or ramekins. This creates a water bath that will help the flan cook evenly and prevent it from cracking.
- Bake for 50-60 minutes, or until a knife inserted into the center comes out clean.
- Let the flan cool completely in the water bath, then refrigerate for at least 4 hours, or overnight.
- To serve, run a knife around the edge of the dish or ramekins to loosen the flan. Invert onto a serving plate and let the caramel sauce flow over.
8. Coconut Sorbet
This light sorbet is made with coconut milk for dessert, sugar, and sometimes lime juice or other fruit flavors for a perfect summer dessert.
RECIPE
Ingredients:
- 1 (14 oz) can full-fat coconut milk, chilled overnight
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon lime juice
Instructions:
- Separate the coconut milk. Open the chilled can of coconut milk and carefully scoop out the thick white cream that has risen to the top, leaving the watery liquid behind. You’ll need about 1 cup of the thick cream.
- Combine ingredients. In a blender or food processor, combine the coconut cream, sugar, salt, and lime juice (if using). Blend until smooth and creamy
- Freeze and churn the cream. Pour the coconut mixture into an airtight container and freeze for at least 4 hours, or until frozen solid. If you have an ice cream maker, follow the manufacturer’s instructions to churn the frozen mixture until it reaches a soft-serve consistency.
- Scoop, serve, and enjoy. Once frozen, scoop the sorbet into bowls and enjoy immediately! If you freeze it without an ice cream maker, it will be more like a frozen slush, which can be refreshing too
9. Tub Tim Grob
This colorful and delightfully chewy Thai dessert is made of tapioca pearls simmered in fragrant coconut milk for dessert and palm sugar syrup. Other fruits are usually included in the mix.
RECIPE
Ingredients:
For the Water Chestnuts:
- 1 cup water chestnuts, peeled and diced into small cubes (about ¼ inch)
- 20 drops of red food coloring (or enough to achieve the desired color)
- 2 tablespoons tapioca flour
For the Syrup:
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 cup pandan leaves
- ⅛ teaspoon salt
For Serving:
- Crushed ice
- 1 cup of Twin Elephants & Earth Coconut Milk (Original)
Instructions:
- Prepare the water chestnuts. Add the water chestnuts to a bowl and cover them with enough water to just submerge. Add the red food coloring and let them soak for at least 10 minutes until they are evenly colored.
- Drain the water chestnuts, and then coat them with the tapioca flour. Make sure they are well coated but not clumpy. Set aside.
- Make the syrup. In a saucepan, combine the water, sugar, pandan leaves (if using), and salt. Bring to a boil and then simmer for 5 minutes, stirring occasionally, until the sugar dissolves. Remove from heat and strain out the pandan leaves (if using). Let the syrup cool completely.
- In a serving bowl, combine the cooled red water chestnuts, crushed ice, and coconut milk. Pour the cooled syrup over the top and mix gently.
10. Lod Chong
These rice noodles are served in a sweet and creamy coconut milk sauce. Lod Chong is a fun dessert with a jelly-like texture.
RECIPE
Ingredients:
For the Lod Chong Noodles:
- 1 cup tapioca flour
- 1/4 cup mung bean flour
- 1/2 cup pandan leaves, knotted
- 1 cup water
- 1/4 teaspoon pandan extract (optional)
- Green food coloring (optional)
For the Palm Sugar Syrup:
- 1 cup palm sugar, chopped
- 1 cup water
- 1 pandan leaf, knotted
For Serving:
- 1 can of Twin Elephants & Earth Coconut Milk (Original)
- Crushed ice
- Toppings: Jackfruit, durian, red beans, peanuts (Optional)
Instructions:
- Make the Lod Chong Noodles. In a blender, combine tapioca flour, mung bean flour, pandan leaves, water, and pandan extract (if using). Blend until smooth. Strain the mixture through a fine sieve into a bowl.
- Color the batter. Add a few drops of green food coloring to the batter, until you achieve the desired green color (optional).
- Cook the noodles. Prepare a pot of boiling water. Using a lod chong press or a colander with small holes, press the batter into the boiling water in thin strands. Cook for 2-3 minutes until the noodles float to the surface. Remove the noodles with a slotted spoon and immediately transfer them to a bowl of cold water to stop the cooking.
- Make the Palm Sugar Syrup. In a saucepan, combine palm sugar, water, and pandan leaf. Bring to a boil and simmer for 5 minutes, stirring occasionally, until the sugar dissolves. Remove from heat and strain out the pandan leaf. Let the syrup cool slightly.
- Prepare and Serve. In serving bowls, layer the cooked lod chong noodles, crushed ice, and coconut milk. Drizzle with palm sugar syrup and top with your desired toppings.
11. Coconut Pound Cake
Coconut pound cake is a dense and moist cake bursting with delightful notes of coconut flavor. Satisfy your sweet tooth with this recipe!
RECIPE
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1/2 cup of Twin Elephants & Earth Coconut Milk (Original)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla and almond extracts (if using).
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Instead of alternating with milk, gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, mixing until just combined. Do not overmix.
- Fold in the shredded coconut.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes. A quick way to find out if the cake is ready is by inserting a toothpick in the center and it comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
12. Coconut Macarons
These delicate cookies feature light coconut notes and a creamy coconut ganache filling. A twist on a popular dessert.
RECIPE
Ingredients:
- 3 large egg whites, aged at room temperature for 24-48 hours
- 1/4 teaspoon cream of tartar
- 1/3 cup + 2 tablespoons granulated sugar
- 1/4 cup unsweetened shredded coconut, finely ground (to a flour-like consistency)
- 2 tablespoons cornstarch
- 1/4 teaspoon vanilla extract (optional)
- 1/4 cup full-fat coconut milk, chilled overnight
- Chocolate, melted (for dipping, optional)
Instructions:
- Separate the coconut milk. Take the cream from your can of chilled coconut milk. About ¼ cup is needed.
- Prepare your baking sheet. Line a baking sheet with parchment paper and preheat your oven to 300°F (150°C).
- Whip the egg whites. In a clean, dry bowl, whisk the egg whites with the cream of tartar until foamy. Once soft peaks form, gradually add 1/3 cup of the granulated sugar while whisking continuously until stiff peaks form. The meringue should be glossy and hold its shape when you lift the whisk.
- Combine dry ingredients. In a separate bowl, combine the remaining 2 tablespoons of sugar, the finely ground coconut, and cornstarch. Sift this mixture to ensure there are no lumps.
- Fold dry ingredients and coconut milk. Gently fold the dry ingredients into the meringue using a spatula, making sure not to deflate it. Be careful not to overmix.
- Whisk cream into meringue mix: In a separate bowl, whisk the chilled coconut cream until it loosens slightly. Gently fold this coconut cream into the meringue mixture, just until it becomes part of your mix. Do not overmix!.
- Pipe and shape. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small dollops of batter onto the prepared baking sheet, leaving space between them for spreading. Gently tap the baking sheet on the counter to remove any air bubbles.
- Bake and rest. Bake the macarons for 15-20 minutes, or until they are firm to the touch and slightly golden brown on the bottom. Let them cool completely on the baking sheet for at least 30 minutes before attempting to remove them.
- Serve and enjoy!
13. Brigadeiro
Rich chocolate truffles are made with condensed milk and coconut milk, and coated in sprinkles for a playful treat.
RECIPE
Ingredients:
- 1 (14-ounce) can sweetened condensed milk
- ¼ cup unsweetened shredded coconut
- ¼ cup full-fat coconut milk, chilled overnight
- 2 tablespoons cocoa powder (or more to taste)
- 1 tablespoon butter
Instructions:
- Separate the coconut cream from the coconut milk. You’ll need about ¼ cup for this recipe.
- In a medium saucepan over medium heat, combine the sweetened condensed milk, coconut milk cream, shredded coconut, and cocoa powder.
- Stir constantly until the mixture thickens and begins to pull away from the sides of the pan, about 10-15 minutes. The cooking time might be slightly longer than the original recipe due to the coconut milk.
- Remove from heat and let cool slightly.
- Put it all together. Use a spoon to scoop the mixture into small balls, roll them in your desired coating, and serve immediately or refrigerate for later
14. Snickerdoodle Hummus
This twist on the classic hummus recipe uses coconut milk for dessert, crushed Snickerdoodle cookies, and tahini for a creamy and flavorful dip with a touch of sweetness.
RECIPE
Ingredients:
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup unsweetened shredded coconut
- 1/4 cup full-fat coconut milk, chilled overnight
- 1/4 cup creamy peanut butter (drippy kind preferred)
- 2 large Medjool dates, pitted and chopped (optional)
- 1 tablespoon unsweetened vanilla almond milk (or regular milk)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup crushed graham crackers or gingersnaps (for serving)
Instructions:
- Prepare the coconut milk. Take ¼ can of cream from your can of chilled coconut milk.
- Combine ingredients. In a food processor or blender, combine the drained and rinsed chickpeas, shredded coconut, coconut milk cream, peanut butter, chopped dates, almond milk, cinnamon, vanilla extract, and salt.
- Blend until smooth. Blend until the mixture is smooth and creamy, scraping down the sides as needed. You may need to add a bit more almond milk if the hummus is too thick.
- Taste and adjust. Taste the hummus and adjust the seasonings as needed. You may want to add more cinnamon, maple syrup (to compensate for the reduced sweetness from omitting dates), or salt to your liking.
- Serve and enjoy. Transfer the hummus to a serving bowl and sprinkle with the crushed graham crackers or gingersnaps. Enjoy with apple slices, pretzels, or your favorite dippers.
15. Cassava Cake
Traditional Thai dessert with a chewy texture, made from grated cassava and flavored with coconut milk and palm sugar.
RECIPE
Ingredients:
- 2 cups grated cassava (frozen, thawed, or freshly grated)
- 1 (14 oz) can of sweetened condensed milk
- 1 (12 oz) can of evaporated milk
- 1/2 cup of Twin Elephants & Earth Coconut Milk (Original)
- 2 large eggs
- 1/2 cup melted butter
- 1/2 cup grated cheddar cheese (optional)
- 1/4 cup of sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Combine dry ingredients: In a large bowl, whisk together the grated cassava, baking powder, and salt.
- Wet ingredients. In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, coconut milk, eggs, melted butter, sugar, and vanilla extract.
- Combine wet and dry. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Optional cheese. Fold in the grated cheddar cheese if using.
- Pour and bake. Pour the batter into the prepared baking pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve. Let the cake cool completely in the pan before cutting and serving.
16. Quindim (Coconut Egg Custards)
These custard tarts are made with egg yolks, coconut milk, and sugar, boasting a rich, caramelized flavor and a silky smooth texture.
RECIPE
Ingredients:
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1 tablespoon butter, softened
- 4 large egg yolks
- 1 large egg white
- 1/2 cup full-fat coconut milk, chilled overnight
Instructions:
- Prepare the coconut milk. Open your can of chilled coconut milk and take ½ cup, as you will need that ratio for this recipe.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a muffin tin.
- In a medium bowl, cream together the sugar and butter until light and fluffy.
- Incorporate coconut milk and yolks. In a separate bowl, whisk together the egg yolks and 1/4 cup of the coconut milk until well combined. Gradually add this mixture to the creamed sugar and butter, mixing well after each addition.
- Combine coconut and remaining coconut milk. In a separate bowl, combine the shredded coconut and the remaining 1/4 cup of coconut milk. Mix well to ensure the coconut is coated in the liquid.
- Fold ingredients. Gently fold the coconut mixture into the wet ingredients in the first bowl. Be careful not to overmix.
- Beat egg white and fold. In a separate bowl, beat the egg white until stiff peaks form. Fold the egg white into the batter until just combined.
- Divide and bake: Divide the batter evenly among the prepared muffin cups.
- Bake for 25-30 minutes, or until the quindims are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve. Let cool completely in the muffin tin before serving.
17. Coconut Curry Ice Cream
This unique twist on ice cream infuses the aromatic spices of a Thai curry into a chilled scoop of ice cream. A perfect all-year treat for adventurous eaters.
RECIPE
Ingredients:
For the Coconut Curry Base:
- 1 (13.5 oz) can unsweetened coconut milk
- 2 tablespoons green curry paste (adjust to your spice level)
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1/2 teaspoon fish sauce (optional)
- 1/4 teaspoon ground ginger
- Pinch of salt
For the Ice Cream:
- 1 cup heavy cream
- 1 cup of Twin Elephants & Earth Coconut Milk (Original)
- 1/2 cup granulated sugar
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
- 3 large egg yolks
Instructions:
- Make the Coconut Curry Base. In a small saucepan, combine the coconut milk, green curry paste, brown sugar, lime juice, fish sauce (if using), ginger, and salt. Heat over medium heat, stirring frequently, until the sugar dissolves and the mixture is simmering. Reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool completely.
- Make the Ice Cream Base. In a medium saucepan, whisk together the heavy cream, coconut milk, granulated sugar, corn syrup, and salt. Heat over medium heat, stirring frequently, until the sugar dissolves and the mixture is simmering.
- Temper the egg yolks. In a separate bowl, whisk together the egg yolks. Slowly whisk a small amount of the hot cream mixture into the egg yolks, then gradually whisk the egg yolk mixture back into the saucepan with the remaining hot cream mixture.
- Cook the custard. Cook the custard mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
- Strain and chill. Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the cooled coconut curry base. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Churn the ice cream. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
- Freeze and enjoy. Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
What Are the Best Brands for Coconut Milk for Dessert?
Coconut Milk (Original) is Erawan Food’s recommended ingredient for dessert lovers. Also known as lait de coco, this lactose-free coconut milk for dessert enhances your dessert’s flavor while giving it the same, satisfying taste.
