Coconut Ice Cream

Creamy coconut milk ice cream scooped into a half coconut shell and served with roasted peanuts and corn.

Ingredients

• 400g white fish fillets
• 300g rice noodles
• a handful of sliced shallots
• 1 1/2 tsp ground turmeric
• 2 tbsp coconut oil
• 200g Thai eggplant
• a handful of fresh Thai basil, chopped
• roasted peanuts, for serving
• 400ml coconut milk

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the rice noodles and palm sugar until evenly combined.

3. 3

   In a separate bowl, blend the tamarind paste with the coconut milk until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 0 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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