We’ve just come back from Thailand and Cambodia after an incredible trip and culinary adventure. One thing I fell in love with, was this coconut ice cream from a street vendor in Bangkok. A scooped out coconut shell filled with fresh young coconut, coconut ice cream and topped with toasted peanuts, coconut tropical heaven! One thing is certain, the Thai’s definitely know how to treat a coconut right.
Another eating obsession (one of the many) was fresh tropical fruits, soo sweet and delicious! I always gorge on fruits when I’m in warm countries, it’s like night and day compared to the occasionally sweet fruit you get here. But, I do love pineapple, even in London. So I’ve served the ice cream with roasted pineapple, inspired by Ottolenghi’s recipe in his book ‘Nopi’. The coconut ice cream is quite different in terms of ingredients, this has just 5, it’s all plant based and all about the coconut. I also used kaffir lime leaves to infuse a brown rice syrup rather than the spices with sugar.