How to Make Aiskrim Vanilla Salut Coklat (Traditional & Healthy Version)
Aiskrim Vanilla Salut Coklat is a beloved Malaysian frozen treat that blends creamy vanilla ice cream with a crisp chocolate coating, often enjoyed by children and adults alike during hot afternoons. Rooted in Malaysia's multicultural food heritage, this dessert showcases the fusion of Western influences with local flair, making it a staple at pasar malam (night markets), school canteens, and festive gatherings. The classic vanilla aiskrim (ice cream) is typically made with fresh santan (coconut milk) for a uniquely Malaysian twist, while the chocolate coating adds a satisfying crunch and rich cocoa flavour that is irresistible. This healthy version of Aiskrim Vanilla Salut Coklat uses reduced sugar, light coconut milk, and high-quality dark chocolate, making it suitable for health-conscious individuals who still crave a sweet, nostalgic treat. The recipe is vegetarian and can easily be adapted for vegan diets by using plant-based milk and dairy-free chocolate. The combination of smooth vanilla, aromatic santan, and crisp coklat (chocolate) shell delivers a taste of Malaysia’s vibrant food culture in every bite, making it a delightful dessert or midday snack for all ages.
Ingredients
- 1 cup Low-fat santan (coconut milk) (fresh or carton)
- 1/2 cup Low-fat fresh milk (or any plant-based milk for vegan)
- 1 teaspoon Pure vanilla extract (ekstrak vanila)
- 1 tablespoon Cornstarch (tepung jagung)
- 1/8 teaspoon Fine sea salt (garam halus)
- 2 tablespoons Stevia or reduced sugar (gula rendah kalori)
- 100 grams Dark chocolate (70% cocoa or higher) (coklat gelap)
- 2 tablespoons Virgin coconut oil (minyak kelapa dara)
- 2 tablespoons Chopped roasted peanuts (kacang tanah panggang, optional for topping)
Step-by-step instructions
Step 1 · In a saucepan
In a saucepan, combine low-fat santan, fresh milk, and stevia or reduced sugar. Whisk in cornstarch until fully dissolved.
Step 2 · Place the saucepan over medium heat
Place the saucepan over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon. Remove from heat and add vanilla extract and salt.
Step 3 · Cool the mixture to room temperature
Cool the mixture to room temperature. Pour into ice cream moulds or small cups. Insert sticks and freeze until solid, at least 4 hours or overnight.
Step 4 · Melt dark chocolate and virgin coconut oil together in a heatproof ...
Melt dark chocolate and virgin coconut oil together in a heatproof bowl over simmering water, stirring until smooth.
Step 5 · Unmould frozen vanilla aiskrim
Unmould frozen vanilla aiskrim, dip quickly into the melted chocolate to coat. Sprinkle roasted peanuts if using. Place on a lined tray and let chocolate set (it will harden almost instantly).
Step 6 · Serve immediately for best texture
Serve immediately for best texture, or store in an airtight container in the freezer.
Why this recipe is healthy
By using low-fat and plant-based ingredients, this dessert keeps saturated fats and calories lower than typical versions. Dark chocolate and coconut oil offer heart-healthy fats and antioxidants, while the reduced sugar content makes it suitable for those monitoring their calorie or glucose intake. It’s a guilt-free way to enjoy a classic Malaysian treat without compromising on flavour or nutrition.
A note on tradition
Aiskrim Vanilla Salut Coklat is particularly popular in urban and suburban Malaysia, sold by roadside vendors and at school canteens. It is often associated with fond childhood memories and is a common sight during Ramadan bazaars and family gatherings. The use of santan and local toppings like kacang tanah make it a uniquely Malaysian take on ice cream, reflecting the country’s creative adaptation of global desserts.