Organic Coconut Ice Cream Recipe

This little Thai style recipe is shockingly simple to make and it’s secret lies in the surprise addition of salt. Thai desserts often include salt but in the correct proportions carefully balanced with sugar it really produces a delicious result – if you like salted caramel things you are gonna love this!

I had the most amazing organic quality coconut milk that had been sent to me by to try and it worked beautifully and it was so nice to know that my ice cream was organic. Simply combine a 400ml tin of organic coconut milk with ½ cup light brown caster sugar and ½ teaspoon of sea salt and stir really well until the sugar has dissolved. Next time I am going to try making it with organic coconut nectar sugar because it has a hint of caramel and I think that would be gorgeous!

Put the mixture in a chilled  ice cream machine and churn till frozen. 

I love to store it in the freezer in these cute enamel bowls then i can just take them out and hand my guests a plastic serving spoon to serve themselves. Yum…

Allow it to defrost for 10 minutes before eating
Oriental delight
Carole Mason

Freelance food writer - Author of Mae's Ancient Thai Food

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Carole Mason

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