KAFFIR LIME COCONUT ICE CREAM
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.
It’s a really simple recipe but a seriously delicious one, so please try it! Or better still join us for one of our upcoming supper clubs where you'll find it on the menu. :)
We have a couple of exciting events coming up. Flaming Flamingo is back again with Emmy Yoga after the success of our last collaboration.
We’ll be back at Reva Studios for another brunch on Sunday May 14th. The menu is inspired by our recent travels, so make sure you book in.. it’s going to send your senses on an adventure!
Details for other events to follow soon..
Kaffir lime Coconut Ice Cream and Roast Pineapple
Kaffir lime syrup
350g brown rice syrup
10 fresh kaffir lime leaves*
Gently heat brown rice syrup in a pan, keep on a low heat for 20 minutes, turn off and let sit for 2 hours to infuse.
Kaffir lime coconut ice cream
400g coconut milk **
50g coconut oil
100g infused rice syrup
pinch salt
Blend ingredients together, chill and churn according to manufacturer guidelines. If you don't have an ice cream machine, place in the freezer in a covered container, take out and blend 3-4 times throughout the first few hours of freezing.
Roast pineapple
Pre heat over 220c.
Peel and core your pineapple, cut into eighths, quarter and slice each quarter in half. Place in a lined roasting tray. Drizzle over 4 tablespoons of the syrup, and scatter a few kaffir lime leaves .
Roast for 30 minutes until soft and beginning to caramalise.
To serve. Scoop the coconut ice cream into bowls, top with roast pineapple and a spoonful of the syrup and enjoy.
*Fresh kaffir lime leaves are becoming much easier to find, some Asian stores sell them, grocers such as Parkway Greens in Camden sell them, as do some Sainsburys. You can also find them online
**I use Aroy d or Chaokoh coconut milk rather than the organic brands. You can find them in Asian stores or online, they’re both Thai brands, rich, creamy and coconuty. As odd as that sounds, some brands can be a very watery, and please don’t use Coconut light!