Sangkaya

Let’s not muck about – the coconut ice cream at Sangkaya is kick-ass. Made purely from coconut milk, it’s remarkably creamy without any of it cloying the palate, and its minimal sugar content means you get a rush of coconut. This is coconut ice cream for the most die-hard coconut ice cream fans out there – this writer included.

Watch all the drama unfold at a shack along Jalan Alor. Yes, Sangkaya operates from a stall, all part of founder John Isaac Ho’s diabolical plan to reduce costs. ‘My business plan was to focus on my product by operating from a low-cost setup,’ he says. The lack of a four-walled shoplot also gives John the liberty to price the ice cream accordingly – for a mere RM9.90, you get four mini scoops regally bestowed upon the husk of a young coconut. Dig deep for sweet, slimy shards of coconut flesh. We like it plain, but crown your ice cream with toasted coconut flakes or peanuts for extra texture.

Co-founder of Sangkaya and John’s life partner Ivy Natnicha is the Thai vehicle that inspired KL’s glorious introduction of streetside coconut ice cream, already a devout business model in Bangkok for years. John and Ivy then began experimenting with coconuts after researching its health benefits (high in antioxidants, cholesterol-lowering properties, etc), thereupon deciding to use coconut milk as a base to all their products. (A coconut milk-based teh tarik flavour is in the works.) Devoid of dairy and eggs, the ice cream is suitable for vegans and lactose intolerants; we’re deciphering this loosely to mean that we can eat to our heart’s content without any measure of guilt.

Sangkaya has other stalls in Teknologi Park Malaysia and Sri Petaling. Also look out for them at weekly markets in Taman Connaught (Wednesdays) and Bangsar (Sundays).