Vegan Taiwanese Shaved Ice
This refreshing, incredibly delicious dessert is simply ice, fruit and milk. The key is getting the ice to a fluffy, snow-like state, topping it with the best fruit you can find, and dousing it in enough sweetened milk to fill all the icy crevices.
Ingredients
- For the coconut condensed milk:
- 1 can full-fat coconut milk
- 2 tablespoons brown sugar more to taste*
- ½ teaspoon vanilla
- pinch of sea salt
- For serving:
- Ice
- Chopped fruit mango, kiwi, strawberries, blueberries, watermelon, etc.
- Ice cream optional--fruit sorbets are popular, as are regular ice creams like green tea and salted caramel
Instructions
- To make the coconut condensed milk:
- In a small, heavy-bottomed pot, whisk together the coconut milk and brown sugar. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for about 20 minutes, uncovered, or until mixture has reduced by half. Remove from heat and let cool. Stir in vanilla and salt.
- To serve:
- In a high-powered blender or ice shaving machine, pulverize a few cups of ice until very finely ground (I used the “ice crush” setting on my Blendtec--be careful not to overprocess or the ice will start to clump together again. Stop when it reaches the texture of snow).
- Immediately add ice to a bowl, top with fruit and several spoonfuls of condensed milk. Add a scoop of ice cream if you like. Eat!
Notes
*Laura brilliantly suggested using coconut sugar and adding a kaffir lime leaf for an extra kick of sweet and citrusy complexity.