Photograph of the finished Itim kati

Thailand · Kem nước cốt dừa Thái

Itim kati

40 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Coconut milk Coconut milk 8 ½ cups
  • Photograph of Palm sugar Palm sugar 1.1 lb
  • Photograph of Cornstarch Cornstarch 3.5 oz
  • Photograph of Shredded coconut Shredded coconut 8.5 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Roasted peanuts Roasted peanuts 5.6 oz
  • Photograph of Pandan leaves Pandan leaves 8 leaves
  • Photograph of Small tapioca pearls Small tapioca pearls 5.6 oz

Method

  1. 1 Simmer the coconut milk with palm sugar, pandan leaves, and salt, but do not let it boil vigorously.
  2. 2 Mix the cornstarch with a little cold coconut milk, then pour it into a pot and stir for 6 minutes until thickened.
  3. 3 Using cornstarch instead of egg yolks is a way to make Thai coconut ice cream, resulting in a vegan and slightly chewy ice cream.
  4. 4 Let it cool, then refrigerate for 8 hours before whisking.
  5. 5 Beat in the machine for 25 minutes, or leave the stone and beat again three times, spaced 40 minutes apart.
  6. 6 Served in a loaf of bread or coconut shell with roasted peanuts, grated coconut, and boiled tapioca pearls.

With an appliance

  • Microwave 36 min

    Replace steps 1–2: Blend coconut cream, sugar, and pandan leaves at 700W for 3 minutes, then add the dissolved cornstarch and blend for another 2 minutes, stirring every 30 seconds; reduce to about 4 minutes. Low heat ensures the mixture thickens evenly, minimizes oil separation, and eliminates the need to constantly monitor boiling. The cooling and whipping steps remain the same to achieve a fluffy texture.

Start cooking