This recipe is part of my Thai Black 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. It's an entire show with a crew required! Plus so much has changed in recent times hasn't it?
This recipe will be a part of The Whole Scoop, the new online Ice Cream making course that will be available very soon. Make sure you have joined my mailing list so you don't miss out on the news for that one.
I have come to love the other options you can use with this recipe…so think laterally, think Brew Choc, think other fruit zest, think freeze dried fruits, think any doTERRA oils you like the flavour of and then just think plain old vanillery Coconut Butter. YUM.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 200 Grams shredded coconut This has to be full fat coconut for this recipe to work, not desiccated
- 10 Drops doTERRA lime oil BUY
- 1 lime, zest only
- 70 Grams raw sugar
- 3 Teaspoons Pandan Extract Pandan paste or green food colouring Recipe
- 30 Grams coconut oil
Do
- 1
Place all ingredients into Thermomix bowl and blend 4 min/speed 8.
- 2
Stop and scrape down sides of bowl and lid as needed.
- 3
Scrape into a flat tray or chocolate mould. Tap onto bench until it levels. Refrigerate and chop up to use in the Ice Cream Sundae or just snack on! It is very pretty on top of a dessert.
More
Eat straight from the fridge. Shave curls as a garnish for any sweet dessert.
