Ingredients
2 13.5-ounce cans coconut milk (approximately 3 cups total)
2 teaspoons unflavored gelatin powder
2 tablespoons cornstarch
1 cup nonfat dry milk
¾ cup granulated sugar
⅛ teaspoon salt
Preparation
Mix everything together in a medium saucepan. Bring the mixture to a very gentle boil over medium-high heat, whisking occasionally. Once the sugar and gelatin have dissolved (no need to boil), remove from heat and let cool completely over an ice bath. Churn in an ice cream maker according to the manufacturer’s instructions. Freeze for 3-4 hours. Serve Thai-style with roasted peanuts or your favorite toppings.
