Go Back

Thai Coconut Ice Cream Sundae

This delicious Thai Coconut Ice Cream Sundae features creamy coconut ice cream, soft sticky rice, and a variety of crunchy toppings for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 4 hours 15 minutes
Cook Time 25 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Thai
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Coconut Ice Cream
  • 16.5 fl oz coconut milk Use full-fat coconut milk for creaminess; brands like Thai Kitchen work great!
  • 4 fl oz coconut water For added flavor and hydration; substitute with more coconut milk if unavailable.
  • 4.2 oz chopped palm sugar This gives a unique caramel-like sweetness; replace it with brown sugar if needed.
  • 1/8 teaspoon table salt Just a pinch enhances the flavors.
  • 1/2 leaf pandan leaf (optional) Adds a delicious aroma if available.
For the Sticky Rice
  • 1 cup Thai glutinous rice Make sure to use glutinous rice for the perfect chewy texture.
  • 2/3 cup coconut milk (for sticky rice) Full-fat version is best for richness.
  • 1/3 cup sugar (for sticky rice) White or brown sugar works.
  • 1/2 teaspoon table salt (for sticky rice) Balances sweetness perfectly.
Optional Toppings
  • freshly roasted peanuts Great for crunch!
  • fluffy bun or dinner roll A creative twist for serving.
  • sweet corn Sweet kernels provide color and flavor.

Method
 

For the Coconut Ice Cream
  1. Prepare the Ice Cream Base: In a pot, combine the coconut milk, coconut water, palm sugar, salt, and pandan leaf (if using). Heat over medium heat until it just starts to boil, stirring to dissolve the sugar.
  2. Cool and Chill: Once boiled, remove from heat and allow it to cool. Chill in the fridge for at least 2 hours or until thoroughly cold.
  3. Churn: Pour the cooled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it thickens (about 20-25 minutes).
  4. Freeze: Transfer to an airtight container and freeze for at least 2 hours until firm.
For the Sticky Rice
  1. Pre-soak the Rice: Wash the Thai glutinous rice under cold water until the water runs clear. Soak in enough water to cover for at least 4 hours or overnight for optimal results.
  2. Steam the Rice: Drain and place the rice in a steamer basket lined with cheesecloth. Steam over boiling water for 20-25 minutes, or until it’s cooked through and sticky.
  3. Make Coconut Syrup: In a small pot, combine coconut milk, sugar, and salt. Cook on low heat until sugar is dissolved but do not boil. Pour some of this syrup over your cooked rice and let it rest for about 10 minutes.
To Serve
  1. Assemble your Sundae: Place a generous scoop of sticky rice in a bowl or the fluffy bun, add a scoop of your homemade coconut ice cream, and top with peanuts or sweet corn.

Notes

For best presentation, drizzle any leftover coconut syrup over the finished sundae. Use quality ingredients to enhance flavor. The ice cream can be stored in the fridge for up to 1 week and in the freezer for up to a month.