Thai Coconut Ice Cream (I Tim Kati)

I tim kati, or coconut ice cream, is the cooling centerpiece of Thai night markets, where vendors scoop it from metal drums churning in ice and salt. The best versions are made with coconut milk and palm sugar, with a pure, milky flavor that tastes like the tropics in a cup. It is often served on a warm sticky rice bun with roasted peanuts on top — sweet, salty, and cold all at once.

Creamy coconut, cool as a breeze

The ice cream is dense, silky, and intensely coconutty, with the deep caramel notes of palm sugar rounding out the finish. A simple custard base churned at home delivers that same market texture, and a pandan leaf or a pinch of salt takes it further. Serve it scooped over sticky rice, or sandwiched in a bun with crushed peanuts, Bangkok style. If you do not have an ice cream maker, pour the chilled base into a loaf pan, freeze, and stir it every hour until smooth.

Key ingredients

• Coconut milk and coconut cream: the base — full-fat for the creamiest result.
• Palm sugar: the gentle, caramel-like sweetness; brown sugar works too.
• A pinch of salt: essential — it makes the coconut flavor bloom.
• Pandan leaves (optional): the floral aroma.
• Roasted peanuts and sweet corn (optional): the classic Thai street-style toppings.

Tips for the best coconut ice cream

Chill the coconut base thoroughly — overnight is best — before churning; a cold base makes a smoother ice cream. If you do not have an ice cream maker, use the no-churn method: fold the sweetened coconut mixture into stiffly whipped cream, then freeze. Thai street vendors serve the ice cream in a coconut shell or over sticky rice, topped with roasted peanuts, sweet corn, and a drizzle of palm sugar syrup — try it, the salty-sweet-crunchy combination is the real deal.

Variations and storage

Fold in shredded coconut meat, swirl in mango purée, or infuse the base with pandan or durian. Homemade coconut ice cream keeps 2 weeks in the freezer in an airtight container — soften for 5 minutes at room temperature before scooping.

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