This recipe is part of my Thai Sticky Rice Ice Cream Sundae recipe from the very successful Thai Thai Again cooking classes I have only ever been able to run in Perth. Unfortunately the Thai class involves a lot of prep so is not very easily taken off travelling…so here is a yummy little piece of the class. I have come to love the other options you can use with this recipe…so think laterally, think Crio Bru, think other fruit zest, think freeze dried fruits, think plain old Coconut Butter. YUM.
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- 400 g shredded coconut
- 2 limes, zest only
- 1 tsp Vanilla - Bean Paste Heilala Vanilla Bean Paste BUY
- 3 tbsp Coconut - Sugar coconut palm sugar BUY
- 1-2 Drop Pandan paste
- 30 g pure coconut oil
Place all ingredients into Thermo bowl and blend 4 min/speed 8.
Stop and scrape down sides of bowl as needed.
Scrape butter into an icecube or chocolate mould. Tap onto bench until it levels. Refrigerate and chop up to use in the Ice Cream Sundae.
Eat straight from the fridge. Shave curls as a garnish for any sweet dessert.