Cempedak is a fragrant fruit with a sweet and soft flesh. It is wonderful combined with coconut milk in this creamy Cempedak Coconut Ice Cream.
Cempedak Coconut Ice Cream or popsicle was a childhood treat. I have not had it for a long, long time until last summer when I visited my parents in Malaysia. It was so good I told myself I would make some cempedak ice cream when I return to the States. Fortunately, cempedak can be found here at the Asian markets in the summer time. They are usually imported from Vietnam and are known as jackfruit.
Difference between Cempedak and Nangka
There is a distinction between cempedak and jackfruit, to the best of my knowledge. Although cempedak (artocarpus integer) and jackfruit (artocarpus heterophyllus) are of the same genus and look similar, their flesh is quite different. Cempedak has a stronger aroma, reminiscent of durian. It is smaller and sweeter with a soft and mushy texture. Jackfruit, also known as nangka in Malaysia is a larger fruit with a milder aroma. The flesh is fibrous and has a crispy texture.
Both fruits can be eaten fresh or used in cooking. Cempedak is often dipped in batter and deep fried or used in making ice cream, popsicles, and desserts. Nangka is normally eaten fresh or used as a vegetable in salads and curries. Canned jackfruit can be found at the Asian markets.
Cempedak Used in Desserts
Cempedak fritters are a popular tea time treat in Malaysia. They are usually sold by street vendors together with Pisang Goreng (Banana Fritters).
Here are some of the different flavors of ais krim potong (popsicles) found at an open air market in Kuala Lumpur. Clockwise from top left – jagung (corn), kopi putih (white coffee), kacang cendol, durian, cempedak, and kacang merah (red bean). They were all very tasty but I enjoyed the cempedak flavored one very much. 🙂
Edible Seeds
Both types of seeds are meaty and edible. They taste a little like chetnuts when boiled in salt water. The cempedak seed is like a flattened sphere while the jackfruit seed is oval and plump.
Since the flesh of the cempedak is highly aromatic, a little goes a long way. One cup of seeded flesh was more than sufficient for this Cempedak Coconut Ice Cream. It turned out to be sweet, creamy, and fragrant with a beautiful soft yellow color. I think it was quite delicious! Do give it a try.
Similar Tools Used in Making This Cempedak Coconut Ice Cream
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Cuisinart 1.5 Quart Frozen Yogurt-Ice Cream Maker (White)
KitchenAid 9-Cup Food Processor
Cempedak Coconut Ice Cream
Ingredients
- 1 cup cempedak (seeds removed) (250g)
- ½ cup sugar (110g)
- 3 cups coconut milk (720ml)
- ½ tsp salt
Instructions
- Blend cempedak in a blender.
- Remove and transfer to a medium sized saucepan. Add sugar. Place saucepan over medium heat. Stir until sugar dissolves, about 3 to 4 minutes.
- Add coconut milk and salt. Bring to a boil and let it simmer for 2 to 3 minutes. Remove and turn off heat.
- Cover and refrigerate for at least 2 hours.
- Place frozen bowl on base of ice cream maker and turn it on. Pour chilled mixture into frozen bowl and churn until desired consistency, about 15 to 20 minutes.
- Transfer ice cream to a container and place in freezer for a couple of hours.
- Thaw on counter for 15 minutes before serving.
Nutrition
Enjoy…..and have a wonderful day! 😎
Victoria Bakes says
this is a very interesting tropical ice cream. i like this that it uses coconut milk instead of whipping cream… tks for sharing
Biren says
This ice cream is a true tropical delight! The coconut milk made it even more so. Thanks for visiting, Victoria! 🙂
mjskit says
Very interesting! I’ve never heard of Cempedak, but that’s not surprising given where I live. 🙂 It just makes sense that the combination of this tropical fruit and coconut milk would make a delicious ice cream. It certainly looks delicious and one I know that I would enjoy! Thanks for sharing the recipe and introducing me to yet another fruit.
Biren says
It’s such a treat to be able to find it here in Minnesota. Perhaps someday you’ll get tot aste it when you visit Southeast Asia. 🙂
Ann@Anncoo Journal says
Biren, This cempedak coconut ice cream looks creamy and yummy. Definitely love to give this a try for sure 🙂
Biren says
Thanks Ann! I was really surprised to see cempedak at the Asian market. Couldn’t resist buying it even though it was a little costly. 🙂
Ramona says
Love seeing jackfruit in your ice cream. My mother makes a savory dish out of jackfruit… must try it in a sweet dish like this. 🙂
Linda | The Urban Mrs says
Yum! I grew up eating this. Too bad, I didn’t get any when I went home last year. I’m surprised we have it in US. Do you know where I can get them? This looks sooo yummy.
Biren says
Try the frozen section of the Asian markets. Out here in Minnesota, they are usually only found in the summer.
Lin Chua says
Thanks for the recipe, but can we make this into a nicecream without the sugar ? I do not own an ice cream maker to churn the cooked pulp and coconut milk, What do you suggest I do?
Linda says
You may want to try using sugar substitute instead unless you do not mind a rather flat ice cream. Without an ice cream maker, you will have to chill and beat the ice cream 2 or 3 times with a stand or hand mixer.