Young coconut ice cream

Put the coconut milk in a pot over the flame with the palm sugar; cook until the sugar is dissolved.

Add the white sugar and the salt.

Turn off the heat and add the coconut water, so the mix cools faster and the coconut water's aroma is not cooked away.

Optionally add about two tablespoons of vodka so the ice cream does not freeze too hard.

Chill the mixture in the fridge until completely cold before churning.

Cut the jackfruit and young coconut meat into small pieces; use no more than half a cup of add-ins in total.

Churn according to the machine's instructions for sorbet; stop when it looks like a thick milkshake, without overchurning, and stir in the add-ins.

Freeze in a shallow metal pan for a smoother texture.

Serve over a little sweet sticky rice, topped with roasted peanuts and crispy mung beans.