Thai coconut Icecream with fruits and sticky rice

For coconut Icecream:

Take a deep bowl and add the coconut water in it

Next Step is to add the milk

Add the condensed milk next and mix

Beat whipping cream till the soft peak appears. And then add it to the coconut milk mix.

Add in the coconut bits

Give it a good mix. Now the Coconut ice cream is ready to freeze.

Transfer it to a container and freeze it for minimum 6-8 hours or preferably, overnight.

Make sure the fruits are chopped and chilled before Icecream is served

Before serving, prepare the sticky rice to make sure it's slightly warm to be served with chilled Icecream

For coconut sticky rice:

Wash and Steam rice until tender — about 30 minutes — then remove from heat

Mix coconut milk, sugar, salt and bring to a boil, stirring to dissolve sugar (about a minute)

Pour mixture over rice, mix well, cover and set aside a half-hour so the liquid is absorbed.

Cover the rice and place it in a bowl to cool off a bit

Scoop out Icecream in serving bowls and serve each serving with 2 tbspn warm sweet sticky rice and 1 tbspn of each chilled fruits.

Enjoy!

Tip:Choice of fruits is completely seasonal. You may also choose to add jellies, boiled sweet corn kernels, ripe pieces of jackfruits or cooked glass noodles as toppings