Bangkok Coconut Sundae with Mesquite Palm-Caramel

Bangkok Coconut Ice Cream Discovery broke my brain in the gentlest way. Back on dry land I reduce palm sugar with coconut milk until it smolders, then spike the edge with mesquite — smoky sweet that doesn't need a visa.

What you'll need

• 1 can full-fat coconut milk, frozen and scooped — or coconut-based ice cream, honest store-bought
• ½ cup palm sugar or dark brown sugar, ¼ cup water, pinch salt
• 1 teaspoon mesquite flour whisked into caramel off-heat
• Toasted peanuts, sticky rice optional if you're ambitious

How it comes together

1. Simmer sugar and water to syrupy caramel; cool slightly; stir mesquite.
2. Scoop coconut into bowls; drizzle caramel like you trust gravity.
3. Peanuts last — crunch is the ambassador.

Carl says: If the caramel seizes, whisper apologies and add hot water a spoon at a time. Diplomacy works on sugar too.