Coconut Milk Ice Cream
From the Palaces of Siam to Street Carts
Coconut Milk Ice Cream is a traditional Thai dessert known for its creamy, rich flavor and tropical aroma. While ice cream was introduced to Thailand during the reigns of King Rama IV and Rama V, it was initially a luxury, limited to royalty and upper-class foreigners due to the cost of imported milk and cream.
Historical records from Prince Damrong Rajanubhab describe early ice cream experiences in 1871 after a visit to Singapore. At the time, domestic ice production was still a challenge, making ice cream a rare delicacy.
A Thai Twist: Coconut Instead of Dairy
Due to the high price of dairy, locals adapted the concept of ice cream using readily available coconut milk. This led to the birth of Thailands own versionCoconut Milk Ice Cream, known for its smooth, fragrant richness.
In the beginning, it was more like granitacoarse and icymade using manual wooden ice cream makers filled with salt and ice, stirred continuously by hand.
From Temples to Communities
After World War II, as refrigeration technology spread, coconut ice cream became widely accessible. Vendors sold it from street carts and bicycles, served in paper cups, coconut shells, or even sandwiched in bread.
A Symphony of Toppings
One reason for this desserts enduring charm is its array of traditional toppings, including:
- Roasted peanuts
- Sticky rice
- Lod Chong (pandan noodles)
- Palm seeds
- Jackfruit
- Steamed taro or pumpkin
These add texturesfrom chewy to crunchythat make each bite dynamic and delightful.
From Tradition to Trend
Today, Coconut Milk Ice Cream appears not just in street markets but also in modern cafés, high-end restaurants, and even in international fusion menus. Its a nostalgic comfort food that continues to evolve while keeping its soul.
