Easy Authentic Thai Coconut Ice Cream Sundae

Authentic Thai Coconut Ice Cream Sundae with Sticky Rice

Origin of Thai Coconut Ice Cream Sundae

Thai Coconut Ice Cream Sundae, also known as “Itim Kati,” brings back fond memories of exploring the bustling streets of Bangkok. During one of my trips to Thailand, I stumbled upon a small vendor offering this delightful dessert, served in a fluffy bun with a generous scoop of creamy coconut ice cream atop sweet sticky rice. The combination was heavenly—a perfect blend of textures and flavors that instantly became one of my favorite treats.

Recreating this authentic Thai dessert at home allows me to share a piece of that experience with friends and family. The process is a labor of love but yields a rewarding result. Start by preparing the ice cream base, combining rich coconut milk, fresh coconut water, finely chopped palm sugar, and a hint of salt. Adding a pandan leaf imparts a unique aroma reminiscent of traditional Thai desserts. After gently boiling the mixture to dissolve the sugar, it’s crucial to cool and chill it overnight for the best results.

How to Make Thai Coconut Ice Cream Sundae

While the ice cream base is chilling, prepare the sweet sticky rice, an essential component of this sundae. Soak Thai glutinous rice until it softens, then steam it to perfection. Simmer coconut milk with sugar and salt to create a luscious syrup, which is then poured over the steamed rice, infusing it with a sweet, creamy flavor. Allowing the rice to absorb the syrup ensures a rich, cohesive texture.

When it’s time to serve, the magic happens. Scoop the coconut ice cream into a fluffy bun or a bowl with a bed of sweet sticky rice. Top it with roasted peanuts and sweet corn for an authentic touch. The contrast of the cold, creamy ice cream with the warm, fragrant sticky rice creates a symphony of flavors and textures that transport you straight to Thailand.

Whether you’re hosting a dinner party or simply indulging in a weekend treat, this Thai Coconut Ice Cream Sundae is a showstopper. Its exotic flavors and delightful presentation make it a memorable dessert that will impress and satisfy anyone lucky enough to try it.

Chef’s Notes – Thai Coconut Ice Cream Sundae

• Use premium coconut milk and fresh ingredients for the best flavor and texture.
• Ensure the ice cream mixture is well-chilled before churning for a smooth and creamy texture.
• Add a pinch of salt to the ice cream base to balance the sweetness and enhance the coconut flavor.
• Experiment with various toppings like toasted coconut flakes, chopped nuts, or fresh fruits to add texture and flavor.
• Store leftover sticky rice separately from the ice cream and reheat gently before serving to maintain its texture.
• Pair this dessert with tropical fruits like mango, pineapple, or papaya for a refreshing twist. This recipe is also a great way to cap a Thai dinner featuring classics like Pad Kra Pao or Guay Tiew (Thai Boat Noodles).

Thai Coconut Ice Cream Sundae

5.0 from 1 vote

Dive into the exotic flavors of Thailand with this authentic Thai Coconut Ice Cream Sundae! This vegan treat is a delightful blend of creamy coconut ice cream and sweet sticky rice, served in a fluffy bun or bowl. Perfect for a refreshing dessert that transports you straight to the streets of Thailand. Plan ahead for the best results, and enjoy this unique, delicious dessert!

Course: Food, ThailandCuisine: ThaiDifficulty: Medium

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Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

250

kcal

Resting Time

24

hours 

Total time

25

hours 

Cook Mode

Keep the screen of your device on

Ingredients

• Ice Cream

• 2 cups premium coconut milk

• 1/2 cup fresh coconut water

• 1/2 cup finely chopped palm sugar

• 1/8 teaspoon fine sea salt

• small pandan leaf (optional)

• Serving (Optional)

• Freshly roasted peanuts (highly recommended)

• Sweet sticky rice (recipe follows)

• Fluffy bun (hot dog bun, dinner roll, or thick-sliced white sandwich bread)

• Sweet corn kernels

• Sweet Sticky Rice

• 1 cup Thai glutinous rice

• 2/3 cup rich coconut milk

• 1/3 cup granulated sugar

• 1/2 teaspoon fine sea salt

Directions

• Ice Cream Base Preparation – Combine the coconut milk, coconut water, palm sugar, salt, and pandan leaf in a pot. Bring to a gentle boil until the sugar dissolves completely (about 5 minutes). If not using pandan leaf, just heat until sugar dissolves.
• Cooling and Chilling – Let the mixture cool to room temperature before refrigerating it overnight. Also, place your ice cream storage container in the freezer.
• Churning – Follow your ice cream machine’s instructions to churn the mixture until it reaches a soft-serve consistency (about 20-30 minutes). Transfer to the pre-chilled container and freeze for at least 2 hours.
• Sticky Rice Preparation – Rinse the glutinous rice until the water runs clear. Soak in hot water for 20 minutes or in room temperature water for at least 3 hours.
• Steaming Rice – Drain the soaked rice and steam it in a muslin-lined steamer for 20-25 minutes until fully cooked.
• Coconut Syrup – While the rice steams, simmer the coconut milk with sugar and salt until dissolved (about 5 minutes). Pour over the steamed rice and mix well.
• Resting Sticky Rice – Let the rice absorb the syrup for 20 minutes. Stir again and let rest for another 20 minutes.
• Serving – Serve the ice cream in a bowl or bun with sticky rice at the bottom. Top with roasted peanuts and sweet corn if desired.

Equipment

• ice cream machine
• chef’s knife
• cutting board
• mixing bowls
• measuring cups and spoons
• steamer pot

Nutrition Facts

• Calories: 250kcal
• Fat: 12g
• Saturated Fat: 10g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 200mg
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 20g
• Protein: 3g
• Vitamin A: 0IU
• Vitamin C: 2mg
• Calcium: 2mg
• Iron: 6mg

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FAQs – Thai Coconut Ice Cream Sundae