One of the most popular street foods in Bangkok’s Chatuchak Weekend Market is coconut ice cream. Made from pure coconut, the creamy white ice cream is served cold in a halved coconut shell with strips of coconut flesh added at the bottom.

Thanks to the popularity of Chatuchak’s famous coconut ice cream in Bangkok, the refreshing dessert has subsequently found its way to Malaysia in the form of Sangkaya. A brainchild of John Isaac Ho and Ivy Natnicha, Sangkaya redefines the otherwise typical coconut ice cream into an artisanal local dessert. It was first established at the bustling street corner of Jalan Alor in Bukit Bintang, before Sangkaya gradually expanded into successful franchise outlets throughout the Klang Valley area.

Today, Sangkaya can be found in prominent areas such as Ampang Point Shopping Centre, Bangsar, Mid Valley Megamall, Berjaya Times Square and Sunway Pyramid. On top of that, customers can locate Sangkaya in other states including Melaka, Penang, Seremban and Johor Bahru.

What makes Sangkaya such a top-quality dessert that differs from your usual coconut ice cream is the brand’s commitment of using the finest coconut. All Sangkaya’s ice cream is made fresh on a daily basis. The brand’s best-seller is “Signature”, which contains four small scoops of coconut ice cream served in a palm-sized coconut husk with flesh strips. Not only that, customers are also allowed to add a spoonful of different toppings available in the stall or outlet such as toasted coconut, roasted peanuts, sweet corn, corn flakes and kidney beans.

Other mainstay varieties available in Sangkaya include “Sundae Cup”, “Waffle Cone”, “Coconut Water” and “Coconut Shake”.