Thai Coconut Ice Cream – I-Tim Kati
Creamy dairy-free Thai coconut ice cream
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 6
- Heat
- mild
Thai coconut ice cream is intensely coconutty, lightly salty and traditionally served with playful toppings.
Ingredients
- 3 cans full-fat coconut milk
- 3/4 cup coconut sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 1/3 cup roasted peanuts
- 1/3 cup toasted coconut
Directions
- Warm coconut milk with sugar and salt until dissolved; do not boil hard.
- Cool completely, then refrigerate until very cold.
- Churn in an ice-cream maker until thick and soft-set.
- Transfer to a container and freeze until scoopable.
- Top with peanuts and toasted coconut.