Enjoy I-Tim Kati, authentic Thai coconut ice cream that’s naturally dairy-free and gluten-free. A creamy, refreshing street food favorite from Thailand.
For more ice cream recipes, try my Thai Durian Ice Cream, creamy Mango Ice Cream, and refreshing Thai Tea Ice Cream. You’ll also love the fragrant Pandan Ice Cream, my fun Thai Coconut Ice Cream in Hot Dog Buns, and fruity Mango Popsicles with Coconut.
On hot days in Thailand, vendors scoop I-Tim Kati (Thai coconut ice cream) into cups or coconut shells, topped with peanuts, corn, sticky rice, and condensed milk. Unlike custard-style ice creams, I-Tim Kati is egg-free, dairy-free, gluten-free, and naturally creamy from coconut milk—light, refreshing, and just like the version I grew up with in Surin.
Jump to:
- What is I-Tim Kati?
- Why You’ll Love This Recipe
- What Makes Thai Coconut Ice Cream Different?
- Where to Get It in Thailand
- Ingredients Needed
- Instructions
- How to Serve I-Tim Kati, Street Style!
- Kitchen Tips
- How to Store Thai Coconut Ice Cream.
- More Thai Desserts
- Frequently Asked Questions
- I-Tim Kati (Traditional Thai Coconut Ice Cream)
- More Sweet Treats!
- Hi there, I’m Suwanee!
What is I-Tim Kati?
I-Tim Kati translates to “coconut milk ice cream” in Thai. It’s a beloved street dessert that’s lighter than Western-style ice creams and usually served with playful toppings like peanuts, corn, or sticky rice.
Why You’ll Love This Recipe
This version captures the true Thai street-food flavor — egg-free, dairy-free, naturally creamy from coconut, and fun to customize with toppings.
What Makes Thai Coconut Ice Cream Different?
Instead of being heavy and custard-like, Thai coconut ice cream is refreshing, simple, and often served in coconut shells or soft bread buns for a tropical street-food vibe.
Where to Get It in Thailand
From busy Bangkok streets to floating markets and beach towns, you’ll find vendors scooping I-Tim Kati into coconut shells or buns, topping it with sticky rice and peanuts.
Ingredients Needed
- Coconut cream – The base of I-Tim Kati’s creaminess. Use full-fat canned coconut cream for the richest texture. Lighter versions will make the ice cream icy rather than smooth. Find it at Asian grocery stores or in the international aisle of larger supermarkets.
- Coconut milk – balances and smooths the texture; available at most grocery stores in the Asian section.
- Sugar – Sugar – Adjust the amount to suit your taste buds.
- Salt – Just a pinch brings out the natural coconut flavor and balances the sweetness.
- Roasted peanuts – A classic Thai topping for crunch, sprinkled on just before serving. Grab pre-roasted peanuts or roast them yourself for deeper flavor.
- Optional toppings – Sticky rice, sweet corn, toasted coconut flakes, roasted mung beans, or tender young coconut meat. These toppings are often found in Asian grocery stores and are what give Thai coconut ice cream its fun, street-food personality.
See recipe card for quantities.
Instructions
- Heat the Base. In a saucepan over medium heat, combine coconut cream, coconut milk, sugar, and salt. Stir until sugar dissolves and mixture is hot but not boiling. Remove from heat and let cool completely.
- Freeze. Pour into a freezer-safe container. Freeze for 1–2 hours, then stir vigorously with a fork to break up ice crystals. Repeat every hour for 4–5 hours for a creamy texture. (Or churn in an ice cream machine if available.)
- Serve Thai-Style: After the ice cream is frozen, let it sit at room temperature for 10 minutes to soften. Scoop into bowls, coconut shells, or soft bread buns, then finish with toppings like roasted peanuts, sticky rice, sweet corn, or coconut flakes.
How to Serve I-Tim Kati, Street Style!
In Thailand, I-Tim Kati is usually scooped into small bowls, halved coconut shells, or even tucked inside soft bread buns for a fun street-food twist. The toppings are what make it special:
- Roasted peanuts – the classic crunchy garnish sprinkled on just before serving.
- Sticky rice – chewy and slightly sweet, a traditional pairing with coconut ice cream.
- Sweet corn – adds a pop of sweetness and color.
- Toasted coconut flakes – for extra texture and coconut flavor.
- Roasted mung beans or young coconut meat – unique Thai toppings that give more authenticity if you can find them at Asian markets.
- Vegan version – Traditional versions use condensed milk drizzle, but you can swap with coconut condensed milk or skip.
Mix and match however you like — the beauty of I-Tim Kati is that it’s as customizable as it is refreshing.
See below for the old-school way to serve Thai coconut ice cream — in a bun! You can still find it in Thailand, though it’s not as common these days.
Kitchen Tips
- Use full-fat coconut milk: This gives the ice cream its creamy texture. Light coconut milk will make it icy.
- Chill your mixture: Refrigerate the coconut base for at least 2–4 hours (or overnight) before churning or freezing to help it set smoothly.
- Keep it dairy- and gluten-free: The recipe is naturally dairy- and gluten-free — just double-check toppings like sticky rice or corn for any additives.
- Customize toppings: Classic Thai toppings include roasted peanuts, sweet corn, sticky rice, palm seeds, or even a drizzle of condensed coconut milk.
- Serve it Thai-style: Scoop into small bowls, cones, or even halved coconut shells for an authentic street food feel.
How to Store Thai Coconut Ice Cream.
- Keep leftover ice cream in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for a few minutes before scooping to soften the texture.
More Thai Desserts
- Thai Coconut Mango Sticky Rice Dessert
- Thai Tea Ice Cream (with and without Ice Cream Machine!)
- How to Make Coconut Milk (6 Ways!)
- Mango boba
- Taro boba
- Strawberry boba
Frequently Asked Questions
Yes—just skip condensed milk or use coconut condensed milk for a vegan version.
Nope! An ice cream maker yields the best texture, but you can still achieve a similar result with the freeze-and-stir method.
That one uses eggs for a richer, custard-like texture. This recipe is the lighter, egg-free style you’ll find at Thai street stalls.
I-Tim Kati (Traditional Thai Coconut Ice Cream)
- Total Time: 0 hours
- Yield: 6.5 cups 1x
- Diet: Low Lactose
Description
Enjoy I-Tim Kati, traditional Thai coconut ice cream that’s dairy-free, gluten-free, creamy, and refreshing—Thailand’s favorite dessert.
Ingredients
- 2 cups coconut cream (full-fat, thick, for richness) *
- 1 cup coconut milk (to smooth the texture)
- ¾ cup sugar (white sugar; adjust to taste)
- ¼ teaspoon salt
- Optional toppings: crushed peanuts, sticky rice, young coconut meat, sweet corn, toasted coconut flakes, roasted mung beans
Instructions
- Heat the Base. In a saucepan over medium heat, combine coconut cream, coconut milk, sugar, and salt. Stir until sugar dissolves and mixture is hot but not boiling. Remove from heat and let cool completely.
- Freeze. Pour into a freezer-safe container. Freeze for 1–2 hours, then stir vigorously with a fork to break up ice crystals. Repeat every hour for 4–5 hours for a creamy texture. (Or churn in an ice cream machine if available.)
- Serve Thai-Style: After the ice cream is frozen, let it sit at room temperature for 10 minutes to soften. Scoop into bowls, coconut shells, or soft bread buns, then finish with toppings like roasted peanuts, sticky rice, sweet corn, or coconut flakes.
Notes
- Use full-fat coconut milk: This gives the ice cream its creamy texture. Light coconut milk will make it icy.
- Chill your mixture: Refrigerate the coconut base for at least 2–4 hours (or overnight) before churning or freezing to help it set smoothly.
- Keep it dairy- and gluten-free: The recipe is naturally dairy- and gluten-free — just double-check toppings like sticky rice or corn for any additives.
- Customize toppings: Classic Thai toppings include roasted peanuts, sweet corn, sticky rice, palm seeds, or even a drizzle of condensed coconut milk.
- Serve it Thai-style: Scoop into small bowls, cones, or even halved coconut shells for an authentic street food feel.
- Prep Time: 15
- Cook Time: 4+ freezing time
- Category: desserts
- Method: stove top
- Cuisine: Thai
More Sweet Treats!
Looking for other Thai desserts like this? Try these:
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
Suwanee says
That makes me so happy to hear, Alice! Coconut ice cream is one of my childhood favorites too — and you’re right, the sweet corn and sticky rice make it extra special. I’m so glad this recipe brought back good memories for you.
Alice Koh says
I am craving homemade ice cream when I saw this post. Coconut ice cream is one of my favorites. This recipe brings back some childhood memories with a big bonus of adding sweet corns and sticky rice. Suwanee... thank you for this amazingly delicious recipe!