How to make Itim Kati Recipe (Thai Coconut Ice Cream) at home
Indulge in the flavors of Thailand with our Itim Kati Recipe, a delightful twist on traditional Thai Coconut Ice Cream. This homemade treat is a creamy blend of coconut milk and fluffy egg whites, offering a taste of tropical paradise without the need for an ice cream maker. Follow our simple steps to create this refreshingly sweet dessert, and elevate your summer snacking with a touch of Thai culinary magic.
Equipment
- Large Mixing Bowl Use this to combine the coconut milk, sugar, salt, and vanilla extract (if using).
- Whisk or Hand Mixer: You'll need this to whip the egg whites until stiff peaks form. A hand mixer will make this task easier and faster, but you can also do it by hand with a whisk.
- Spatula A spatula is useful for gently folding the whipped egg whites into the coconut mixture and for scraping down the sides of the bowl.
- Shallow Freezer-Safe Container: Choose a container, such as a metal or glass pan, for freezing the ice cream. Make sure it's not too deep to allow for faster freezing and easier stirring.
- Plastic Wrap or Lid: You'll need something to cover the container when chilling the mixture in the refrigerator and for storing the ice cream in the freezer.
- Fork or Whisk: Use this for stirring and breaking up ice crystals during the freezing process.
- Toasting Pan: If you plan to garnish your ice cream with toasted shredded coconut, you'll need a pan to toast the coconut over low heat.
- Popsicle Molds (Optional): If you want to make individual servings on sticks, popsicle molds will come in handy.
- Serving Bowls or Cones: For serving your homemade Thai Coconut Ice Cream.
- kitchen timer To keep track of the freezing and stirring intervals.
Ingredients
For the Coconut Ice Cream:
- 2 cans of coconut milk (13.5 oz each)
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 tsp salt
- 1 tsp vanilla extract (optional)
- 4 large egg whites
- 1/4 cup shredded coconut (unsweetened), toasted (for garnish, optional)
For the Traditional Toppings (optional):
- Sweet sticky rice (Khao Niew)
- Fresh corn kernels
- Sweet red beans
- Jackfruit slices
- Coconut palm seeds (attap chee)
- Roasted peanuts
Instructions
Prepare Your Freezer:
- Ensure your freezer is at its coldest setting. This will help the ice cream mixture freeze properly without an ice cream maker.
Mix the Ice Cream Base:
- In a large mixing bowl, combine the coconut milk, granulated sugar, salt, and vanilla extract (if using). Mix well until the sugar is completely dissolved.
Chill the Mixture:
- Cover the bowl with plastic wrap or a lid and place it in the refrigerator for about 2-3 hours. Chilling the mixture before freezing it helps improve the texture of the ice cream.
Whisk the Egg Whites:
- In a separate clean, dry bowl, whip the egg whites until stiff peaks form. This can be done with a hand mixer or by hand, but it will take longer if done manually.
Combine Coconut Mixture and Egg Whites:
- Gently fold the whipped egg whites into the chilled coconut mixture until well incorporated. Be careful not to deflate the egg whites; gentle folding is key to maintain the airiness.
Freeze and Stir:
- Pour the mixture into a shallow, freezer-safe container. A metal or glass pan works well for this. Make sure it's not too deep.
- Place the container in the freezer for about 45 minutes to 1 hour or until the edges start to firm up. Remove it from the freezer and use a fork or a whisk to stir the mixture vigorously, breaking up any ice crystals that have formed. Repeat this step every 30 minutes for the next 2-3 hours.
Serve or Garnish:
- Once the ice cream reaches your desired consistency (it should be firm but scoopable), you can serve it immediately or transfer it to an airtight container and store it in the freezer. If you're garnishing with toasted shredded coconut, do so just before serving.
Serving:
- Serve your homemade Thai coconut ice cream in bowls or on sticks. You can enjoy it on its own or with traditional toppings like sweet sticky rice, corn, red beans, jackfruit, coconut palm seeds, or roasted peanuts.
Notes
- Coconut Milk Selection: Use full-fat coconut milk for the creamiest results. Avoid using light or low-fat versions, as they won't provide the same richness and flavor.
- Sweetness: Adjust the amount of sugar to suit your taste. Traditional Thai coconut ice cream tends to be on the sweeter side, but you can reduce the sugar if you prefer it less sweet.
- Egg Whites: Be sure to whip the egg whites until stiff peaks form. This will add volume and lightness to the ice cream. When folding them into the coconut mixture, do it gently to maintain the fluffiness.
- Chilling the Mixture: Chilling the coconut mixture before freezing helps improve the texture of the ice cream and reduces the formation of ice crystals.
- Freezing Container: Use a shallow container for freezing, as it allows the ice cream to freeze more evenly and quickly. A metal or glass pan works well. You can also use popsicle molds for individual servings.
- Stirring and Breaking Ice Crystals: Stirring the mixture at regular intervals during freezing is crucial to break up ice crystals and create a smoother texture. Be patient and diligent with this step.
- Traditional Toppings: The suggested traditional toppings are optional but can enhance the flavor and authenticity of your Thai coconut ice cream. Feel free to mix and match or use your favorite toppings.
- Toasted Shredded Coconut: Toasting shredded coconut enhances its flavor and adds a pleasant crunch. Toast it in a dry pan over low heat, stirring frequently until it turns golden brown.
- Serving: Serve the ice cream in bowls, on sticks, or in waffle cones for a delightful treat. If using sticks, insert them into the ice cream before freezing.
- Storage: If you have leftovers, store the ice cream in an airtight container in the freezer. To prevent freezer burn, press a layer of plastic wrap or parchment paper directly against the surface of the ice cream before sealing the container.