400ml thick coconut milk
1/4 cup sugar
1/4 tsp vanilla paste

Refrigerate coconut milk overnight.
Blend all ingredients together until smooth.
Churn in ice cream maker 30 minutes. Freeze.
Serve with sticky rice soaked in sweet coconut milk,
peanuts, basil seeds, etc…

Inspired by Natthaporn Coconut Ice Cream shop,
Rattanakosin – Bangkok