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..
Weekdays
from 5-7pm​
We are open in two places.Our first franchise at Jonkerwalk but we only open from friday to sunday from 10am-11pm and our next franchise at Dataran Pahlawan and open everyday from 10am-10pm.
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 RM7.90, 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.
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.