Enchanted Thai Coconut Delight

Allergens

Coconut

Ingredients

• 1 can (13.5 oz) full
• fat coconut milk, chilled overnight
• 2 tbsp Thai palm sugar, grated
• 1 pandan leaf, torn into pieces
• 1/2 tsp vanilla extract
• A pinch of sea salt
• Ice and soda water, to taste

Instructions

1. Open the can of coconut milk and pour it into a mixing bowl. Using a whisk or hand mixer, whip the coconut milk until it reaches soft peaks. Set aside.
2. In a small saucepan, combine the grated palm sugar, pandan leaf pieces, and 1/4 cup of water. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Once fully dissolved, remove from heat and let it cool for 5 minutes.
3. Strain the pandan palm sugar syrup into the whipped coconut milk, discarding the pandan leaves. Gently fold in the vanilla extract and a pinch of sea salt until well combined.
4. Serve the Enchanted Thai Coconut Delight in tall glasses filled with ice. Top each glass with soda water to taste, garnish with fresh pandan leaf and enjoy the tropical paradise in every sip.

Chef’s Insight

To add an extra touch of indulgence, drizzle the glass rim with a bit of melted palm sugar before dipping it into shredded coconut or crushed toasted rice.

Notes

This recipe is gluten-free. For a vegan version, replace palm sugar with agave nectar or maple syrup.