Tender coconut ice-cream with palm sugar / jaggery (vegan)

No churn tender coconut ice-cream sweetened with palm sugar/jaggery/gula melaka syrup is an addictive, irresistible treat.

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We started the glocal food page with the introduction to the local thunder tea rice followed by my adaptation of the wholesome bowl. Continuing with that, last week I wrote about the famous Chendol in Singapore that was listed as one of the 50 world’s best desserts by CNN in 2018. Inspired by that beautiful icy treat, this recipe is based on its flavours using its core ingredients – gula melaka and coconut milk.

Jaggery (gud) or gula melaka as it is known here in Singapore is a traditional sweetner used in chendol and many other local treats.  Essentially it is unrefined sugar cane juice or a palm tree sap which is cooked into a concentrated syrup and then set in moulds. It can come in various shapes, textures (hard to soft) and colours (pale yellow to a dark brown). You will find that darker the colour, it will have more pronounced flavour and smell. Almost like a toffee caramel which is beautiful in this ice-cream and or even swirled a spoonful in a glass of plain milk. It is that good.

Tender coconut ice-cream with palm sugar/jaggery
Tender coconut ice-cream with palm sugar/jaggery

Food has a way of transporting you back in the past to savour some special moments and of course, reminding you of the treats you’ve grown up eating. The two treats that I was thinking of while making this ice-cream was the Natural’s (one of the famous ice-cream parlour chains in Mumbai) Tender Coconut ice-cream. Mildly flavoured rich ice-cream with those subtle bites of the tender coconut flesh that just melts in your mouth. And second, the Nolen Gur (jaggery) ice-cream at Pabrai (an ice-cream chain from Kolkata) which is their signature flavour. An ice cream scoop jam packed of nolen gur flavour and then drizzled with that liquid gur syrup is simply unbeatable.

So, inspired by all these amazing treats I have had the chance to savour, I tried my hand at making this no churn tender coconut ice-cream using the local gula melaka. If you can’t find gula melaka, look for a dark jaggery or palm sugar block. Choose a block that is slightly soft to touch (if it is too hard, it means that some sugar has been mixed in it) and has a dark brown, almost blackish colour to it.

Tender coconut ice-cream with palm sugar/jaggery
Tender coconut ice-cream with palm sugar/jaggery

If you love coconut and caramel, you will totally love this ice-cream. Simple to make with few ingredients, it is a treat worth keeping in your fridge from time to time. Do make and let me know how it turned out for you. It would be so wonderful to know your take on it.

Other sweet recipes that may interest you:

  1. Cheese ice-cream (eggless)
  2. Eggless miso cookies with walnut and chocolate
  3. Quick malai kulfi with tahini caramel (sugar free)
  4. Eggless gooey orange chocolate mug cake
  5. Tahini ice-cream with black sesame halva

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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin to share your creation😊 It would make my day!

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