Itim Kati - Thai Coconut Ice Cream
For all ice cream lovers alike, whether you can or cannot eat dairy, this coconut ice cream will blow your mind. A non-dairy ice cream option, this coconut concoction is perfect for those long, hot summer days spent in the sunshine.
Minus the salt, you can make this recipe with ingredients entirely from a coconut. For the water, try to use the water straight from the coconut. You can also use Organic Coconut Sugar in place of regular sugar for this recipe. You can even use a coconut half as a bowl, when you are finished making the ice cream. A dessert that doubles as a coconut lover’s dream.
If you make this in the freezer, be sure to stir it several times throughout the freezing process, about once every hour or so, because stirring it will help break up the ice crystals. You want small ones, not huge ones. An ice cream maker would be better if you don’t have the time to keep stirring it, only because the ice cream maker will do the right amount of stirring for you.
Serve with mango and chopped peanuts for a delicious mouthful of tropical flavor. Fresh mango is best, but don’t get one that is overly ripe as the chewiness of the fruit is necessary for the experience. You don’t want something too soft or else the mango will dissolve into mush and that’s not good. One of our taste testers insists that it’s the mango that makes this recipe so out of this world. Otherwise, it’s just a really tasty coconut ice cream.
- In a medium saucepan, bring the coconut water to a boil. Add coconut sugar and stir until dissolved.
- Stir in the coconut milk, salt, and shredded coconut flakes. Remove from heat and let cool to room temperature.
- Process in ice cream maker, OR
- Place mixture in shallow pan or dish, and place in freezer. After an hour, stir mixture thoroughly. Repeat process in hour increments until desired consistency. This process should take 3-4 hours.
Tips: If you have a hand mixer or immersion mixer, you can use it on a low speed. The goal is to prevent large ice crystals from forming. Large ice crystals will give you more of an Italian ice texture rather than an ice cream. You can stir it more frequently, and a creamier texture should result.