Have you ever wondered how the street vendors of Thailand craft their delicious, creamy coconut ice cream, or ไอติมกะทิ? Coconut ice cream has been a beloved street dessert in Thailand for decades. But did you know there’s a way to enjoy this traditional treat without breaking your keto diet? This article explores both the non-keto and keto-friendly versions of this delightful dessert.
Coconut ice cream has a long history in Thai culture, often served with toppings like sticky rice, roasted peanuts, and coconut jelly. This dessert is an integral part of Thailand’s street food scene, and it’s not uncommon to find vendors wheeling carts through neighborhoods, especially during hot summer days. The use of coconut milk provides a naturally creamy base, making it a popular and refreshing choice in tropical climates.
In this article, we’ll dive into how to make your own coconut ice cream, offering both the classic, indulgent recipe and a keto-friendly version for those watching their carbs.
Ingredients (for Both Versions – 2 Servings)
- 1 can (400ml) coconut milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
Non-Keto Version:
- 1/4 cup sugar
- 1 tablespoon corn flour (for thickening)
Keto Version:
- 1/4 cup erythritol (or your preferred keto sweetener)
- 1 tablespoon coconut flour (for added creaminess)
- 1 tablespoon xanthan gum (for thickening)
Instructions for Both Versions
- Mix Ingredients
In a small saucepan, combine the coconut milk, salt, and vanilla extract (if using). Heat over low and stir until the sweetener dissolves. For the non-keto version, add sugar, and for the keto version, add erythritol. - Thicken the Mixture
- Non-Keto Version: In a separate bowl, mix the corn flour with a little water to make a slurry. Slowly whisk this into the coconut mixture to thicken, stirring constantly for 2-3 minutes.
- Keto Version: Gradually whisk in the coconut flour and xanthan gum, stirring constantly to avoid lumps. Let the mixture thicken for about 2-3 minutes.
- Cool and Freeze
Remove the mixture from heat and let it cool to room temperature. Pour it into a container and place in the freezer. - Stir for Creaminess
After the first hour, stir the mixture to break up any ice crystals. Repeat this step every 30 minutes for the next 2-3 hours for both versions to ensure a smooth texture. - Serve
Scoop the coconut ice cream into bowls. For the non-keto version, top with roasted peanuts, sticky rice, or coconut flakes. For the keto version, add unsweetened shredded coconut, roasted nuts, or keto-friendly berries.
Why Coconut Flour for Keto?
In the keto version, coconut flour replaces corn flour to keep the dessert low in carbs while still delivering a creamy, thick texture. Coconut flour absorbs liquid well, which helps mimic the texture of traditional coconut ice cream without the extra carbs.
The History of Thai Coconut Ice Cream
Coconut ice cream, or ไอติมกะทิ, has been enjoyed in Thailand for generations. It originated as a popular street food, offering a cool respite from Thailand’s hot climate. Traditionally, it’s made using coconut milk as a dairy-free base, giving it a naturally creamy consistency that’s perfect for vegans or those who are lactose intolerant. Vendors typically serve the ice cream with a variety of toppings, including sticky rice, roasted peanuts, and shredded coconut, making it both a delicious and customizable treat.
The keto-friendly version offers a modern twist on this classic Thai dessert, allowing those following a ketogenic diet to enjoy the flavors of Thailand without the sugar.
Conclusion
Whether you’re looking for a nostalgic, traditional dessert or a keto-friendly version, this coconut ice cream recipe delivers a tropical taste of Thailand right to your kitchen. The non-keto version captures the classic sweet richness of ไอติมกะทิ, while the keto-friendly recipe uses coconut flour and erythritol to keep the carbs low and the flavors intact. Enjoy the best of both worlds with this versatile dessert.