Enchanting Thai Frozen Delight – A Plant-Based Symphony

Allergens

None

Ingredients

• 1. Coconut milk
• 2 cups (480 ml) 2. Fresh lime juice
• 3 tbsp (45 ml) 3. Agave syrup
• 3/4 cup (180 ml) 4. Mango
• 2 large, peeled and diced 5. Lemongrass
• 2 stalks, finely chopped 6. Lime zest
• 2 tsp (10 g) 7. Thai basil leaves
• 1/4 cup (10 g), loosely packed 8. Mint leaves
• 24 pcs 9. Roasted coconut flakes
• 1/2 cup (50 g) 10. Lime slices
• for garnish

Instructions

1. In a large bowl, whisk together coconut milk and lime juice until well combined.
2. Add agave syrup, stirring to dissolve.
3. Fold in diced mangoes, finely chopped lemongrass, lime zest, and Thai basil leaves. Cover and refrigerate for 1 hour.
4. In the meantime, prepare the mint leaves into roses by carefully wrapping a single leaf around a toothpick or a small piece of bamboo skewer. Set aside.
5. After the mixture has chilled, pour into an ice cream maker and freeze according to manufacturer's instructions.
6. When the mixture reaches a soft serve consistency, fold in 1/3 of the roasted coconut flakes. Transfer to a lidded container and freeze for at least 2 hours or until firm.
7. To serve, scoop the frozen dessert into chilled bowls or glasses. Top with a few roasted coconut flakes, a mint leaf rose, and a lime slice.

Chef’s Insight

The flavors of this dessert are best allowed to meld overnight for maximum taste sensation.

Notes

This dessert is a delightful combination of sweet and tangy flavors, perfect for warm weather.