Cooling Dessert Recipes for Singapore’s Heat

1. Coconut Water Sorbet

Ingredients

• 4 cups fresh coconut water
• ¾ cup white sugar (or to taste)
• 2 tablespoons fresh lime juice
• Pinch of salt
• Optional: 2 tablespoons coconut rum

Instructions

1. In a saucepan, combine 1 cup of coconut water with sugar
2. Heat gently until the sugar completely dissolves
3. Remove from heat and add remaining coconut water, lime juice, and salt
4. Stir in coconut rum if using
5. Chill mixture thoroughly in the refrigerator (at least 4 hours)
6. Pour into the ice cream maker and churn according to the manufacturer’s instructions
7. Transfer to an airtight container and freeze until firm (about 2-3 hours)
8. Let it soften for 5 minutes before serving

Singapore Ingredient Sourcing

• Coconut Water: Readily available fresh in wet markets like Tekka Centre or Maxwell Food Centre; bottled versions available in all supermarkets (Coca-Cola’s Zico, UFC, and local brands)
• Limes: Available fresh in wet markets and supermarkets; often imported from Malaysia or Thailand
• Sugar: Locally available from SIS (Sugar Industry of Singapore) or imported refined sugar.

2. Mango Lassi Popsicles

Ingredients

• 3 ripe Alphonso or Honey mangoes (about 2 cups pulp)
• 2 cups thick Greek yoghurt
• ¼ cup honey or sugar (adjust to taste)
• ½ teaspoon cardamom powder
• ¼ cup milk (if needed to thin the mixture)

Instructions

1. Peel and dice mangoes, then blend into a smooth puree
2. In a bowl, combine mango puree, yoghurt, honey/sugar, and cardamom
3. Mix thoroughly until well incorporated
4. Add milk if the mixture is too thick
5. Pour into popsicle moulds
6. Insert sticks and freeze for at least 6 hours or overnight
7. To remove, dip the moulds briefly in warm water to release the popsicles

Singapore Ingredient Sourcing

• Mangoes: Available seasonally at wet markets and supermarkets; Alphonso mangoes are often imported from India, while other varieties come from Thailand, the Philippines, and Malaysia.
• Greek Yoghurt: Available in supermarkets; brands like Meiji, Farmers Union, and Chobani are common.
• Honey: Local options from Stingless Bee honey farms in Singapore; imported varieties are widely available
• Cardamom: Available in Little India at Mustafa Centre or spice shops, as well as in major supermarkets

3. Chendol Ice Cream

Ingredients

• 2 cups coconut milk
• 1 cup heavy cream
• ½ cup gula melaka (palm sugar), chopped or grated
• ¼ cup granulated sugar
• 4 pandan leaves, tied in knots
• ½ cup green chendol jelly strips
• ¼ cup red beans, cooked and sweetened
• Pinch of salt

Instructions

1. In a saucepan, combine coconut milk, heavy cream, and pandan leaves
2. Heat gently until it begins to simmer (do not boil)
3. Add both sugars and salt, stir until completely dissolved
4. Remove from heat and let pandan infuse for 30 minutes
5. Remove pandan leaves and chill mixture thoroughly (at least 4 hours)
6. Pour into ice cream maker and churn according to manufacturer’s instructions
7. During the last 2 minutes of churning, add chendol jelly strips and red beans
8. Transfer to an airtight container and freeze until firm (3-4 hours)
9. Serve with additional gula melaka syrup if desired

Singapore Ingredient Sourcing

• Coconut Milk: Available fresh in wet markets or packaged in supermarkets; brands like Kara and Ayam Brand are popular
• Pandan Leaves: Fresh pandan commonly available at wet markets and some supermarkets; grown locally in Singapore
• Gula Melaka: Available at wet markets, particularly Geylang Serai Market, and supermarkets; imported from Malaysia
• Chendol Jelly: Can be purchased ready-made at markets in Geylang or prepared from pandan jelly flour available at supermarkets and baking supply stores like Phoon Huat

4. Soya Bean Milk Ice Cream

Ingredients

• 3 cups unsweetened soya bean milk
• 1 cup coconut cream
• ¾ cup sugar
• 3 tablespoons corn starch
• 2 tablespoons vanilla extract
• Pinch of salt

Instructions

1. Mix ½ cup soy milk with corn starch to form a slurry
2. In a saucepan, combine the remaining soy milk, coconut cream, sugar, and salt
3. Heat until the mixture begins to simmer
4. Gradually whisk in the corn starch slurry
5. Cook, stirring constantly, until mixture thickens (about 3-4 minutes)
6. Remove from the heat and stir in vanilla extract
7. Cool thoroughly, then chill the mixture overnight
8. Pour into the ice cream maker and churn according to the manufacturer’s instructions.
9. Transfer to a container and freeze until firm (about 4 hours)

Singapore Ingredient Sourcing

• Soya Bean Milk: Freshly made available at hawker centres and food courts (like Mr. Bean); packaged versions available in all supermarkets
• Coconut Cream: Available canned or in tetra packs at all supermarkets; brands like Kara and Ayam Brand are common
• Corn Starch: Available at supermarkets and baking supply stores

5. Lychee Granita

Ingredients

• 2 cans (20oz each) lychees in syrup
• ¼ cup fresh lime juice
• 2 tablespoons rose water (optional)
• ¼ cup sugar (adjust according to sweetness of lychees)

Instructions

1. Drain lychees, reserving ½ cup of the syrup
2. Blend lychees, reserved syrup, lime juice, rose water, and sugar until smooth
3. Pour mixture into a shallow metal baking pan
4. Freeze for 1 hour
5. Using a fork, scrape and break up any ice crystals
6. Return to freezer and repeat scraping process every 30 minutes for about 3 hours
7. When completely frozen and fluffy, serve in chilled glasses

Singapore Ingredient Sourcing

• Canned Lychees: Widely available in all supermarkets; brands like Aroy-D and Narcissus are common
• Rose Water: Available at Middle Eastern grocery stores, specialty stores, or at Mustafa Centre in Little India
• Lime: Available fresh in wet markets and supermarkets; often imported from Malaysia or Thailand

6. Teh Tarik Affogato

Ingredients

• 4 tablespoons strong black tea leaves (Ceylon or Assam)
• 4 cups water
• ½ cup condensed milk
• ¼ cup evaporated milk
• 4 scoops vanilla ice cream (store-bought or homemade)

Instructions

1. Bring water to a boil and steep tea leaves for 5 minutes to make a strong brew.
2. Strain tea leaves and add condensed milk and evaporated milk while the tea is ho.t
3. Mix well and chill thoroughly (at least 4 hours)
4. For serving: Place a scoop of vanilla ice cream in a glass
5. Heat the tea mixture until hot but not boiling
6. Pour the hot tea mixture over the ice cream just before serving

Singapore Ingredient Sourcing

• Tea Leaves: Available at speciality tea shops in Singapore like TWG or Clipper Tea, or at supermarkets; Ceylon and Assam varieties are commonly used for teh tarik
• Condensed Milk: Locally available brands like F&N, Eagle, or imported brands in all supermarkets
• Evaporated Milk: F&N, Carnation, and other brands are readily available in all supermarkets

7. Watermelon-Lime Sorbet

Ingredients

• 8 cups seedless watermelon, cubed (about ½ medium watermelon)
• ¾ cup sugar
• ⅓ cup fresh lime juice
• 2 tablespoons light corn syrup
• Pinch of salt
• Optional: 2 tablespoons vodka (prevents hard freezing)

Instructions

1. Blend watermelon chunks until smooth
2. Strain through a fine mesh sieve to remove pulp
3. Measure 4 cups of juice for the recipe
4. In a saucepan, combine sugar with ½ cup of watermelon juice
5. Heat until the sugar completely dissolves
6. Remove from heat and combine with remaining watermelon juice, lime juice, corn syrup, salt, and vodka (if using)
7. Chill mixture thoroughly (at least 4 hours)
8. Pour into the ice cream maker and churn according to the manufacturer’s instructions.
9. Transfer to a container and freeze until firm (about 2 hours)

Singapore Ingredient Sourcing

• Watermelon: Available year-round in wet markets and supermarkets; imported from Malaysia, China, or Vietnam, depending on season
• Limes: Available fresh in wet markets and supermarkets; often imported from Malaysia or Thailand
• Corn Syrup: Available at baking supply stores like Phoon Huat/Redman or speciality supermarkets like Cold Storage

8. Avocado Ice Cream

Ingredients

• 3 ripe avocados
• 1 can (14oz) sweetened condensed milk
• 1 cup coconut milk
• 2 tablespoons fresh lime juice
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Cut avocados in half, remove pits, and scoop flesh into a blender
2. Add condensed milk, coconut milk, lime juice, vanilla extract, and salt
3. Blend until completely smooth and creamy
4. Chill mixture thoroughly (at least 4 hours)
5. Pour into the ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer to a container and freeze until firm (about 3-4 hours)
7. Let soften for 5-10 minutes before serving

Singapore Ingredient Sourcing

• Avocados: Available in wet markets and supermarkets; typically imported from Australia, Indonesia, or Mexico, depending on season
• Condensed Milk: Locally available brands like F&N, Eagle, or imported brands in all supermarkets
• Coconut Milk: Available fresh in wet markets or packaged in supermarkets; brands like Kara and Ayam Brand are popular

General Notes on Equipment and Storage

Equipment

• Ice Cream Maker: Available at department stores like Takashimaya, Tangs, Metro, and online retailers
• No Ice Cream Maker Options:
  • Freeze the mixture in a shallow pan and stir/beat every 30 minutes
  • Use the zip-lock bag method (small bag with mixture inside, larger bag with ice and salt)
  • Use a food processor to blend frozen chunks of the mixture

Storage Tips

• Store in airtight containers to prevent freezer burn
• Place plastic wrap directly on the surface before closing the container lid
• Keep freezer at a consistent temperature (-18°C or below)
• Most homemade frozen desserts are best consumed within 1-2 weeks
• Allow to soften for 5-10 minutes at room temperature before serving

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