Soak 1/2 cup black glutinous rice in water for at least 4 hours or overnight, then drain it.

Whisk 400 ml coconut milk, 100 ml whipping cream, 2 tbsp brown sugar, a pinch of salt, and 1 tsp vanilla essence until the sugar dissolves.

Pour the coconut mixture into a freezer-safe pint container and freeze until fully solid, about 24 hours.

Process the frozen coconut base in the Ninja CREAMi ice cream maker using the Ice Cream setting until smooth and creamy.

Place the drained black glutinous rice and 3 cups water in a saucepan, then bring it to a boil.

Simmer the rice over low heat until the grains expand and soften, adding a little water if the porridge becomes too dry.

Add 50 g palm sugar, the remaining 2 tbsp brown sugar, and 1 pandan leaf to the softened rice.

Stir the porridge until the sugars dissolve and the mixture thickens, then remove the pandan leaf.

Dice 45 g fresh coconut flesh into small pieces.

Divide the warm black glutinous rice porridge among 4 serving bowls and top each portion with coconut ice cream.

Finish each bowl with diced fresh coconut flesh and desiccated coconut, then serve immediately.