Aiskrim Susu Kelapa Vegan

Name: Vegan Coconut Milk Ice Cream
Cuisine: Malaysian

Minuman • Malaysia

120

kcal

—

Protein

—

Carbs

—

Fat

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How to Make Vegan Coconut Milk Ice Cream (Traditional & Healthy Version)

Persediaan: 15 minit

Memasak: 20 minit

2 hidangan

Mudah

Vegan Coconut Milk Ice Cream is a delightful Malaysian dessert that celebrates the tropical essence of the region. Using santan, or coconut milk, as its creamy base, this ice cream draws inspiration from Malaysia's multicultural culinary heritage, where coconut is a staple in both sweet and savory dishes. The infusion of pandan leaves imparts a uniquely aromatic flavor, reminiscent of traditional kuih and festive treats found throughout the country. This dairy-free ice cream is perfect for those seeking a refreshing and lactose-free option, especially during Malaysia's warm weather. What makes this plant-based ice cream truly special is its ability to satisfy your sweet tooth while remaining health-conscious. With the growing popularity of vegan diets in Malaysia, this recipe combines tradition with nutrition, using natural sweeteners and local ingredients like pandan and gula Melaka (palm sugar). Whether enjoyed as a dessert after a spicy meal or as a cool snack on a hot afternoon, Vegan Coconut Milk Ice Cream is a testament to Malaysia’s vibrant food culture and the nation’s love for wholesome, delicious desserts.

Mesra diabetes Penurunan berat Mesra kanak-kanak Boleh diubah suai jadi vegan

Bahan-bahan(untuk 1 medium bowl (about 150g))

1 1/2 cups Santan (coconut milk) (fresh or canned)
2 leaves Pandan leaves (tied into a knot)
1/4 cup Gula Melaka (palm sugar) (finely chopped)
1 tbsp Cornstarch (for thickening)
2 tbsp Water (to mix with cornstarch)
1/8 tsp Pinch of salt (enhances flavor)
1/2 tsp Vanilla extract (optional, for extra aroma) - pilihan
1 tbsp Toasted coconut flakes (for garnish) - pilihan

Arahan

1
In a saucepan, combine santan, pandan leaves, and gula Melaka over medium heat. Stir gently until sugar dissolves and the mixture is aromatic.
5 minutes
Tie pandan leaves for easy removal and even flavor infusion.
2
In a small bowl, mix cornstarch with water to form a slurry. Remove pandan leaves from the saucepan.
2 minutes
Ensure cornstarch is fully dissolved to avoid lumps.
3
Slowly pour the cornstarch slurry into the coconut mixture, stirring constantly. Continue to cook until it thickens slightly.
5 minutes
Do not boil vigorously; gentle simmering ensures smooth texture.
4
Add a pinch of salt and vanilla extract (if using). Stir well and remove from heat.
1 minute
Salt enhances the sweetness and depth of the coconut flavor.

Kenapa hidangan ini sihat

By relying on plant-based ingredients, this ice cream is lower in saturated fat compared to traditional dairy versions. Using natural sweeteners and incorporating pandan and coconut makes it nutrient-dense while keeping the calorie count reasonable. It’s free from processed sugars and artificial flavors, making it a smart choice for anyone looking to enjoy a guilt-free dessert that aligns with a healthy lifestyle.

This Vegan Coconut Milk Ice Cream is rich in healthy fats from santan, providing a source of medium-chain triglycerides (MCTs) that may support energy metabolism. Gula Melaka adds natural sweetness and contains trace minerals like potassium and magnesium. Pandan leaves contribute antioxidants, while the absence of dairy and eggs makes this dessert cholesterol-free and suitable for lactose-intolerant individuals. With no artificial additives, this ice cream is a wholesome treat that fits a variety of dietary needs.