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.
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.
- 1 cup coconut water
- 3/4 cup Organic Coconut Sugar
- 2 cans full fat coconut milk
- 1 Tablespoon Ginger Powder
- 3/4 teaspoon Kosher Salt
- 1/2 cup shredded coconut flakes
- Optional toppings: fresh mango, chopped peanuts, fresh pineapple, toasted coconut, honey
- In a medium saucepan, bring the coconut water to a boil. Add Organic Coconut Sugar and stir until dissolved.
- Stir in the coconut milk, Ginger Powder, Kosher 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.
