The objectives of this research are to study three standard recipes of coconut milk ice cream and to study the optimal level of jaggery palm in production coconut milk ice cream which sugar partially substituted with jaggery palm at difference levels are 50% 70% and 100% and then the experiment was analyzed with Randomized Complete Block Design (RCBD) at the confidence level was at 95%. Sensory evaluation (appearance color flavor taste texture (smoothness) and overall liking) was tasted by sixty panels with 9-point hedonic scale and the differences of the mean scores were compared with using Duncan’s New Multiple Rang Test (DMRT) in SPSS program for selection the standard recipe and optimal level of jaggery palm. Finally consumer acceptance test on the coconut milk ice cream which sugar partially substituted with jaggery palm was tasted by one-hundred consumers with 5-point hedonic scale. The result showed that the third standard recipe and the 100% of jaggery palm are the most acceptable from panels in sensory evaluation. Afterwards physical properties were analyzed found that viscosity increased up to 705.86 cps 21.56 of overrun value together with 11.26 melting rate. Average score of appearance color flavor taste texture (smoothness) and overall liking are 4.45 4.41 4.33 4.37 4.46 and 4.51 respectively and 98% of consumer accepted using jaggery palm substituted for partial sugar in coconut milk ice cream.

Banana flour (BF) was to use a stabilizer in coconut milk ice-cream (CMIC) in order to add value for Thai fruit; Banana. BF was varied at 4 levels as follows; 0.1 0.3 0.5 and 0.7%. Data from various treatments were analyzed using non-parametric test with the software. Mean and standard deviation were compared using The LSD based on sig at p value < 0.05. The panelists were accepted CMIC which use BF 0.5%. The physical specifications include stickiness 705.43?6.16 cps %Overrun 47.600.11 %solubility 25.50.12 at ambient temperature for 30 min pH 5.980.02 and total soluble solid 20.50.43. The chemical specifications include %protein 1.78 %fat 6.06 %carbohydrate 18.94 %moisture 72.76 %ash 0.46 and could be stored at -20 C for 3 days. CMIC was not found microorganisms that cause food to be rotten.