Thai-style young coconut ice cream

In a pot, combine coconut milk, palm sugar, white sugar and salt and cook until the sugar is completely dissolved.

Remove from heat and stir in young coconut water and, if wanted, a little vodka to keep it from freezing too hard.

Chill the mixture and churn according to the machine's instructions for sorbets, adding young coconut meat and jackfruit.

Serve over sweet sticky rice with peanuts or toasted mung beans, or in a bun.