|home-made coconut grinder|
(An Trach market, Vietnam)
|fresh coconut milk (first batch)|
2 large coconuts, finely shredded (about 700 grams or 1.5 pounds)
2 cups water
Mix the water into the shredded coconut. Massage with your hands to incorporate the 2 ingredients well. Either use your hands or cheese cloth to squeeze as much liquid out as possible. Save the dry coconut shreds for a second batch.
Fresh Coconut Milk (second batch; makes about 2 1/3 cups)
Dry coconut shred from Fresh Coconut Milk (first batch)
2 cups water
Mix the water into the dry coconut shred. Massage with your hands to incorporate the 2 ingredients well. Either use your hands or cheese cloth to squeeze as much liquid out as possible. Discard the dry coconut shreds.
|fresh pandan leaves (washed and wiped)|
|pandan leaf extract|
Fresh pandan leaves, washed and wiped the blades well
2 cups water
1) Cut the pandan leaves into about 1-inch lengths.
2) Place the cut leaves and water in a blender and puree to shred.
3) Squeeze the juice out either with your hands or cheese cloth. Save the juice or extract and discard the pulp.
*It is best to use as little water as possible to extract the coconut milk and pandan leaves. I was using an old blender and it was difficult to use less water to puree or shred the pandan leaves.
*I did not have any cheese cloth so I used my hands to extract the liquid. If you use a cheese cloth then you will probably get more liquid.
|-coconut and pandan leaf ice cream|
-I pour the ice cream in these 2-inch plastic
containers and kept them in the freezer
and distributed to my relatives
2 1/3 cups of Fresh Coconut Milk (first batch)
1 cup Fresh Pandan Leaf Extract
1/2 container of condense milk
4 small organic home-raised chicken eggs or 2 large chicken eggs
1) Heat coconut milk, pandan leaf extract and condense milk in a pot over low heat. Stir occasionally and let it gently simmer for about 5 minutes. Remove from heat.
2) In a medium sized bowl add eggs and whisk them with a fork until well blended.
3) Stir the egg while adding a ladle of the hot liquid to temper the ingredients. Continue the same process for the next few ladles until the liquid is hot. Pour the bowl into the pot and stir.
4) Let the contents cooled and pour into a container to be stored in a refrigerator to chill.
5) Once the liquid is chilled, pour this into an ice cream maker and follow the manufacturer's instruction.
*I really like the fragrance of pandan leaf extract so I used quite a bit for this recipe. If you prefer less then use 1/2 a cup instead. Also I did not make this too sweet. Add more condense milk for sweeter ice cream.
*I gave the ice cream to my aunts, uncles, cousins, and nephew to try. The adults like this recipe. The children did not like it because the pandan taste was too strong and it was not sweet enough.