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Coconut Ice Cream ไอติมกะทิ (itim gati)
- Yield: Makes almost 1 quart
- 1 ½ cup coconut milk
- 1 ½ cup coconut water (from a young coconut or pre-packaged)
- 100 g. chopped palm sugar
- Scant ¼ cup white granulated sugar
- ⅛ tsp salt
- 2 Tbsp vodka (optional, see note)
- ¼ cup chopped young coconut meat
- ¼ cup chopped jackfruit, canned
- Roasted peanuts
- Sweet sticky rice
- Toasted mung beans (@ 10:06)
- Evaporated milk
Combine coconut milk, palm sugar, white sugar, and salt in a pot and cook over medium heat until all the sugar is dissolved. Stir in coconut water and vodka, if using. Let chill in the fridge completely and churn according to your ice cream machine's instructions. Add the young coconut meat and jackfruit, or any other add-ins, during the last 1-2 minutes of churning.
The vodka helps prevents the ice cream from freezing too hard. Because this is a light ice cream, it can freeze harder than fattier ice creams. If not using, you can also just let the ice cream sit on the counter or in the fridge to soften before serving.
Hi Pailin, many thanks for the recipe. The only problem I had was, after chilling the base in the fridge, a rather thick layer of fat from the coconut milk has solidified on top. I tried breaking it into smaller pieces before churning but it didn’t incorporate with the liquid milk during the churn (although the pieces were less visible after the churning has completed). Is this how it should be or how do I prevent this from happening?
May I know how is this different from the other Thai Coconut Ice cream recipe of yours? The "Street-Style Thai Coconut Ice Cream".
Is the young coconut version less creamy and more like sorbet?
second question is, can I use Barcardi Rum in placed of Vodka?
Yes the young coconut one is much lighter, and more like a sorbet. This one is creamier and more like ice cream. Yes, you can use rum instead. Enjoy!
What is the ice cream maker you use? It looks like something used with a heavy mixer (such as Vitamix).
Is it more fragrant if i use coconut cream instead of coconut milk
Maybe a little, but it'll definitely be richer.
The best, absolutely delicious. Thank you Pailin for this recipe. Everyone loved it,of all ages.
Hi, I would love to to try. Do you have suggestions on how to make it without and ice cream maker?
I have a complicated and traumatic history with Thai ice cream flavours - the responsibility for which falls entirely on Miss Pailin. But, I digress. This recipe is excellent.
I love the intense flavor of the coconut in this recipe and its definitely a crowd favorite. However, I cut down on the amount of sugar (80g palm sugar; no white sugar), and it turned out just perfect. I recommend tasting it after you have added the coconut water and adding white sugar as needed.