I am 10,000 percent convinced that this recipe will the breakout star of this book. In India I had tender coconut ice cream from Naturals, a famous Indian ice cream franchise, and I will never be the same. It had chunks of soft tender coconut in it that gave it a rich texture. The tender coconut filling requires a bit of work since it's made with fresh young coconuts, but it's necessary to get that fresh tender coconut flavor! You can usually find young coconuts at the grocery store in the fresh produce section. This recipe ended up being my husband Rhut's favorite, and I've made it no less than fifteen times in the last few months!
I decorated the pie with colored shredded coconut to mimic the sunset over the salt flats and mountains at Kalo Dungar, in Kutch Gujarat. I highly recommend using Thai Kitchen's full-fat coconut milk in a carton instead of canned coconut milk, as it has a fresher taste and does not contain any thickeners or preservatives.
This cake is a showstopper, and a perfect ice cream treat to serve around the holidays. There is much room for interpretation, however, and any of the No-Churn Ice Cream flavors (below) can be swapped in for everyday afternoon ice cream cake snacking. (I particularly like replacing the pumpkin with the coffee-flavored ice cream.)
Homemade graham crackers and stovetop condensed milk give my Key lime pie a freshness you won’t find in other recipes, and a more balanced sweetness. From the earthy crunch of the crust to the tangy yet creamy filling, these DIY ingredients take the pie to the next level.