Ingredients with Measurements:
- 1 cup sago pearls
- 2 cans coconut milk (13.5 oz each)
- 1 cup heavy cream
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. Soak the sago pearls in water for 30 minutes. Drain and rinse.
2. In a saucepan, combine the coconut milk, heavy cream, sugar, vanilla extract, and salt. Heat over medium heat until the sugar dissolves.
3. Add the sago pearls to the saucepan and cook for 15-20 minutes, stirring occasionally, until the sago pearls are translucent and tender.
4. Remove from heat and let the mixture cool to room temperature.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. Transfer the ice cream to a container and freeze for at least 4 hours or until firm.
- Time:
Preparation time: 45 minutes
- Cooking time: 20 minutes
- Total time: 5 hours
Temperature:
- Cooking temperature: Medium heat
- Freezing temperature: 0°F (-18°C)
Serving size:
- Makes about 1 quart (4 cups) of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 290
- Fat: 20g
- Saturated Fat: 17g
- Cholesterol: 41mg
- Sodium: 78mg
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 18g
- Protein: 2g
Substitutions for ingredients:
- Sago pearls: tapioca pearls or chia seeds
- Coconut milk: almond milk or soy milk
- Heavy cream: half-and-half or whole milk
- Sugar: honey or maple syrup
Variations:
- Mango Sago Coconut Ice Cream: Add 1 cup of diced fresh mango to the mixture before churning.
- Chocolate Sago Coconut Ice Cream: Add 1/2 cup of cocoa powder to the mixture before cooking.
- Matcha Sago Coconut Ice Cream: Add 2 tbsp of matcha powder to the mixture before cooking.
Tips and tricks:
- Rinse the sago pearls with cold water after soaking to remove excess starch.
- Stir the mixture occasionally while cooking to prevent the sago pearls from sticking to the bottom of the pan.
- Chill the mixture in the refrigerator for at least 2 hours before churning to ensure a smooth and creamy texture.
- Freeze the ice cream in an airtight container to prevent ice crystals from forming.
Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Let the ice cream sit at room temperature for 5-10 minutes before serving to soften.
Presentation ideas:
- Serve the ice cream in a coconut shell or a clear glass bowl.
- Top with toasted coconut flakes or fresh fruit.
Garnishes:
- Toasted coconut flakes
- Fresh fruit (mango, pineapple, or berries)
- Chocolate chips or shavings
Pairings:
- Serve with fresh fruit or a fruit salad.
- Pair with a sweet dessert wine or a tropical cocktail.
Suggested side dishes:
- Coconut rice
- Grilled pineapple
- Fried bananas
Troubleshooting advice:
- If the sago pearls are still hard after cooking, add more water and continue cooking until tender.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure to cook the sago pearls thoroughly to prevent any digestive issues.
- Store the ice cream at a safe temperature (0°F or below) to prevent bacterial growth.
Food history:
- Sago pearls are a common ingredient in Southeast Asian desserts and drinks.
- Coconut milk is a staple ingredient in many tropical cuisines, including Thai, Indonesian, and Filipino.
Flavor profiles:
- Creamy, coconutty, and slightly chewy from the sago pearls.
Serving suggestions:
- Serve as a refreshing dessert on a hot summer day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai