How to Make Peanut Milk Ice Lolly (Traditional & Healthy Version)
Peanut Milk Ice Lolly is a refreshing Malaysian treat that beautifully blends the creamy flavors of local kacang tanah (peanuts) with the subtle sweetness of santan (coconut milk) and a touch of gula Melaka. This chilled delight is a favorite among Malaysians, especially during scorching afternoons or as a special berbuka puasa surprise during Ramadan. Inspired by the multicultural palate of Malaysia, this ice lolly is both nostalgic and innovative, echoing childhood memories of enjoying ais krim potong from roadside vendors. What sets this Peanut Milk Ice Lolly apart is its wholesome, plant-based ingredients, making it ideal for health-conscious Malaysians and anyone keen on tracking their daily calories. The smooth, nutty base is enhanced by the aroma of pandan leaves, a staple in Malaysian desserts, adding a layer of fragrance that is both comforting and familiar. Whether you are seeking a guilt-free dessert or a cooling snack, this recipe brings together the best of Malaysian flavors in a nutritious, easy-to-make form.
Ingredients
- 2/3 cup Kacang tanah (roasted peanuts) (Unsalted, skinless)
- 1 cup Santan (light coconut milk) (Fresh or boxed)
- 1 blade Pandan leaf (Tied in a knot)
- 2 tablespoons Gula Melaka (palm sugar) (Grated, or substitute brown sugar)
- 1/2 cup Filtered water
- 1/8 teaspoon Sea salt
- 1/2 teaspoon Vanilla extract
- 1 teaspoon Stevia or erythritol (Optional, for extra sweetness)
Step-by-step instructions
Step 1 · Lightly toast the kacang tanah in a dry pan over medium heat until ...
Lightly toast the kacang tanah in a dry pan over medium heat until golden and fragrant. Allow to cool.
Step 2 · Blend the cooled peanuts with half the santan and filtered water un...
Blend the cooled peanuts with half the santan and filtered water until completely smooth and creamy.
Step 3 · In a small saucepan
In a small saucepan, combine the peanut milk blend, remaining santan, pandan leaf, gula Melaka, and sea salt. Simmer on low heat, stirring until the sugar dissolves.
Step 4 · Remove the pandan leaf
Remove the pandan leaf. Stir in the vanilla extract and optional sweetener if desired. Taste and adjust sweetness.
Step 5 · Let the mixture cool to room temperature
Let the mixture cool to room temperature. Pour into ice lolly molds, leaving a little space for expansion.
Step 6 · Freeze for at least 4-6 hours or overnight until solid
Freeze for at least 4-6 hours or overnight until solid.
Step 7 · To serve
To serve, run the molds under warm water for a few seconds before gently releasing the Peanut Milk Ice Lollies.
Why this recipe is healthy
Using wholesome Malaysian ingredients, this ice lolly avoids artificial additives and excessive sugar. Peanuts are a great source of heart-healthy monounsaturated fats and vitamin E, while coconut milk adds creaminess without cholesterol. The recipe is portion-controlled, plant-based, and suitable for most diets, making it an excellent choice for anyone tracking calories or seeking a nutritious dessert.
A note on tradition
Peanut Milk Ice Lolly draws inspiration from Malaysia’s tradition of ais krim potong and the nation's love for nuts and santan-based desserts. Popular in urban and kampung settings, it symbolizes the Malaysian knack for transforming humble ingredients into delightful street food. It is often enjoyed as a homemade treat during school holidays, family gatherings, or Ramadan, resonating with all ethnic communities.