20 Irresistible Thai Dessert Recipes You Must Try

Thai desserts are a delightful mix of flavors, textures, and colors, perfect for satisfying any sweet tooth. From refreshing coconut-based treats to chewy rice cakes, there’s something for everyone to enjoy.

Get ready to try your hand at these simple yet delicious recipes that will bring a taste of Thailand right into your kitchen!

Tapioca Pearls in Coconut Milk

Tapioca Pearls in Coconut Milk is a delightful Thai dessert that combines chewy tapioca pearls with rich coconut milk. The sweetness of the coconut perfectly complements the texture of the pearls, making each bite a tasty treat. This dessert is not just delicious; it’s also simple to prepare, making it a great choice for both beginners and seasoned cooks.

With a hint of vanilla and the option to add fruits or other toppings, this dish can be customized to your liking. It’s a refreshing way to end a meal or enjoy as a snack on a warm day!

Ingredients

• 1 cup tapioca pearls
• 4 cups water
• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar (adjust to taste)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• Fresh fruit (like mango, strawberries, or jackfruit) for topping (optional)

Instructions

1. Cook the Tapioca Pearls: In a pot, bring 4 cups of water to a boil. Add the tapioca pearls and lower the heat to a simmer. Cook for about 15-20 minutes, stirring occasionally, until the pearls become translucent.
2. Prepare the Coconut Sauce: In another saucepan, combine the coconut milk, sugar, salt, and vanilla extract. Heat over low until the sugar dissolves, but do not let it boil.
3. Combine: Once the tapioca pearls are cooked, drain any excess water and mix them with the coconut sauce. Stir well to combine.
4. Serve: Allow the mixture to cool slightly. Serve warm or chilled in bowls, topped with fresh fruit if desired.

Thai Coconut Custard (Sangkhaya)

Thai Coconut Custard, or Sangkhaya, is a delightful dessert that perfectly balances sweet and creamy flavors. This treat features a smooth coconut custard layer, often enjoyed on its own or served with sticky rice. The rich coconut taste combined with a hint of pandan gives it a refreshing quality that’s hard to resist.

Making Sangkhaya is quite simple, even for beginners. With just a few ingredients, you can whip up this creamy custard that will impress your friends and family. It’s a great way to end a meal or enjoy as a snack!

Ingredients

• 1 cup coconut milk
• 1/2 cup sugar
• 4 large eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon pandan extract (or 2-3 pandan leaves, tied in a knot)
• 1/2 cup water

Instructions

1. Preheat the oven to 350°F (175°C). Grease a baking dish or individual ramekins.
2. In a mixing bowl, whisk together the eggs and sugar until well combined.
3. Add the coconut milk, flour, pandan extract, and salt to the egg mixture. Mix until smooth.
4. Pour the mixture into the prepared baking dish or ramekins.
5. Place in a larger baking pan and fill the pan with water until it reaches halfway up the sides of the custard dish.
6. Bake for about 30-40 minutes, or until the custard is set and a toothpick inserted in the center comes out clean.
7. Let cool before serving, and enjoy your delicious Thai Coconut Custard!

Coconut Ice Cream with Toasted Peanuts

Coconut ice cream is a delightful treat that blends the creamy richness of coconut milk with the sweetness of sugar. This dessert is not only refreshing but also easy to whip up at home. The addition of toasted peanuts adds a crunchy texture and nutty flavor that perfectly complements the smooth ice cream.

Perfect for hot days or as a sweet ending to a meal, this recipe is simple enough for anyone to master. Just a few ingredients and a little patience while it churns will reward you with a delicious homemade dessert that everyone will love.

Ingredients

• 2 cups coconut milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup toasted peanuts, roughly chopped

Instructions

1. In a mixing bowl, whisk together the coconut milk, heavy cream, sugar, and vanilla extract until the sugar is dissolved.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
3. Fold in the toasted peanuts, ensuring they are evenly distributed throughout the ice cream.
4. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
5. Serve scoops of the coconut ice cream in bowls or cones, and enjoy!

Sweet Sticky Rice with Taro

Sweet Sticky Rice with Taro is a delightful Thai dessert that combines the creamy texture of taro with the sweetness of coconut milk and the chewy goodness of glutinous rice. This dish is not only delicious but also visually appealing, with its vibrant colors and tempting toppings. It’s perfect for those who enjoy a sweet treat that isn’t overly complicated to make.

The blend of flavors in this dessert is sure to satisfy your sweet tooth. The taro adds a unique nutty taste, while the coconut milk brings richness. Plus, with just a few simple steps, you’ll have a tasty dessert to impress your family and friends!

Ingredients

• 1 cup glutinous rice
• 1 cup coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 medium taro root, peeled and diced
• Sesame seeds for garnish

Instructions

1. Soak the glutinous rice in water for at least 4 hours or overnight, then drain.
2. Steam the soaked rice in a steamer basket lined with cheesecloth for about 20-25 minutes until cooked and sticky.
3. While the rice is steaming, prepare the taro by steaming it separately until soft, about 15-20 minutes.
4. In a saucepan, combine coconut milk, sugar, and salt. Heat until the sugar dissolves, then remove from heat.
5. Once the rice is done, mix it with half of the coconut milk mixture. Let it sit for about 10 minutes.
6. To serve, place the sticky rice on a plate, top with the steamed taro, drizzle with the remaining coconut milk, and sprinkle sesame seeds on top.

Water Chestnut in Coconut Milk (Tako)

Tako, a delightful Thai dessert, combines the crunchiness of water chestnuts with the creamy sweetness of coconut milk. This dish not only pleases the palate but also offers a refreshing contrast of textures. It’s simple to make, making it a perfect treat for any occasion.

The sweet coconut milk pairs beautifully with the crunchy water chestnuts, creating a unique flavor experience. Enjoyed chilled, this dessert is a great way to end a meal or serve during gatherings.

Ingredients

• 1 cup water chestnuts, diced
• 1 cup coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 1/2 cup water
• Fresh mint leaves for garnish

Instructions

1. Prepare the Water Chestnuts: Dice the water chestnuts into small pieces and set aside.
2. Make the Coconut Mixture: In a saucepan, combine coconut milk, sugar, and salt. Heat over medium heat until the sugar dissolves, stirring occasionally.
3. Thicken the Mixture: In a small bowl, mix cornstarch with water to make a slurry. Gradually add this to the coconut mixture, stirring constantly until it thickens.
4. Combine and Cook: Add the diced water chestnuts into the thickened coconut mixture. Cook for an additional 2-3 minutes.
5. Cool and Serve: Pour the mixture into small bowls or cups and let it cool. Refrigerate for at least 1 hour before serving. Garnish with fresh mint leaves.

Mango Sticky Rice with Coconut Cream

Mango Sticky Rice is a popular Thai dessert that combines sweet, sticky rice with fresh mango and rich coconut cream. This dessert is a delightful balance of flavors, where the creamy sweetness of the coconut pairs perfectly with the juicy, ripe mango. Making it at home is quite simple and requires just a few ingredients!

The rice is cooked until tender and sticky, then mixed with coconut milk for that signature richness. Topped with slices of fresh mango and a drizzle of coconut cream, it’s a refreshing treat perfect for any occasion. Give it a try and enjoy this delicious Thai classic!

Ingredients

• 1 cup glutinous rice
• 1 1/2 cups coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 ripe mangoes, peeled and sliced
• Sesame seeds or mung beans for garnish (optional)

Instructions

1. Prepare the Rice: Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. Cook the Rice: Drain the rice and steam it in a bamboo or metal steamer lined with cheesecloth for about 25 minutes, until tender.
3. Make the Coconut Sauce: In a saucepan, combine coconut milk, sugar, and salt. Heat over low heat until the sugar dissolves, but do not boil.
4. Mix Rice and Sauce: Once the rice is cooked, transfer it to a bowl and mix in a portion of the coconut sauce, reserving some for topping. Let it sit for about 30 minutes.
5. Serve: To serve, place a scoop of the sticky rice on a plate, top with mango slices, and drizzle with the remaining coconut sauce. Garnish with sesame seeds or mung beans if desired.

Thai Pumpkin Custard (Sangkhaya Fak Thong)

Thai Pumpkin Custard, known as Sangkhaya Fak Thong, is a delightful dessert that perfectly captures the essence of Thai flavors. This creamy custard is infused with the natural sweetness of pumpkin and coconut milk, making it a comforting treat. The texture is smooth, and the taste is sweet with a hint of saltiness, creating a wonderful balance that’s sure to please anyone’s palate.

This recipe is quite simple to make, requiring just a few ingredients and minimal prep time. It’s a fantastic dessert for gatherings or a cozy evening at home. Plus, it’s a great way to enjoy pumpkin in a different form!

Ingredients

• 2 cups fresh pumpkin, steamed and mashed
• 1 cup coconut milk
• 1 cup sugar
• 1/2 cup eggs (about 3 large eggs)
• 1/4 teaspoon salt
• 1 teaspoon pandan extract (optional)
• 1/2 cup water (for steaming)

Instructions

1. Prepare the Pumpkin: Start by steaming the fresh pumpkin until it’s tender, then mash it until smooth.
2. Mix Ingredients: In a bowl, combine the mashed pumpkin, coconut milk, sugar, eggs, salt, and pandan extract. Whisk until fully blended.
3. Prepare the Steamer: Fill a pot with water and bring it to a boil. Place the pumpkin mixture into a heatproof dish or hollowed pumpkin.
4. Steam the Custard: Place the dish in the steamer and cover it with a lid. Steam for about 30-40 minutes, or until set and a toothpick inserted comes out clean.
5. Cool and Serve: Once done, remove from the steamer and let it cool. Slice and serve chilled or at room temperature. Enjoy!

Thai Banana Fritters (Kluai Tod)

Thai banana fritters, known as Kluai Tod, are a delightful treat that combines crispy golden-brown banana slices with a soft, sweet interior. These fritters are typically made with ripe bananas, which provide a natural sweetness, and they’re often served with a drizzle of syrup or a sprinkle of coconut. The contrast of textures and flavors makes them a popular choice for dessert or a snack.

Making Kluai Tod is simple and requires just a few ingredients. The frying process gives them a crunchy exterior while keeping the bananas soft and sweet on the inside. Perfect for any occasion, these fritters are sure to please both family and friends!

Ingredients

• 4 ripe bananas, sliced
• 1 cup all-purpose flour
• 1/4 cup rice flour
• 1/2 cup coconut milk
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• Oil for frying
• Grated coconut (optional, for topping)
• Honey or syrup (optional, for serving)

Instructions

1. Prepare the Batter: In a mixing bowl, combine all-purpose flour, rice flour, sugar, salt, and baking powder. Gradually add the coconut milk, mixing until you have a smooth batter.
2. Coat the Bananas: Dip the banana slices into the batter, ensuring they are well coated.
3. Heat the Oil: In a frying pan, heat oil over medium heat. Once hot, carefully place the coated banana slices into the oil.
4. Fry to Perfection: Fry until golden brown on both sides, about 2-3 minutes per side. Use a slotted spoon to remove the fritters and drain them on paper towels.
5. Serve: Optionally, sprinkle with grated coconut and drizzle with honey or syrup before serving warm.

Deep-Fried Sweet Potato Balls

Deep-fried sweet potato balls are a delightful Thai treat that perfectly combines sweetness with a hint of crunch. They’re soft on the inside and crispy on the outside, making them a wonderful snack or dessert option. Simple to prepare, these little bites offer a comforting taste that brings warmth to any occasion.

To make them, all you need are a few basic ingredients and a bit of frying time. These sweet potato balls are usually enjoyed warm and can be dipped in a sweet sauce for an extra touch of sweetness. Perfect for sharing with friends or family, they’re sure to impress!

Ingredients

• 2 cups sweet potatoes, peeled and cubed
• 1/2 cup tapioca flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• Vegetable oil for frying

Instructions

1. Boil the sweet potatoes until tender, then drain and mash them in a large bowl.
2. Add tapioca flour, sugar, salt, and vanilla extract to the mashed sweet potatoes. Mix until well combined.
3. Wet your hands and form the mixture into small balls, about 1 inch in diameter.
4. Heat vegetable oil in a deep pan over medium heat. Once hot, carefully drop the sweet potato balls into the oil.
5. Fry until golden brown, turning occasionally for even cooking. Remove and drain on paper towels.
6. Serve warm, optionally with a sweet dipping sauce.

Thai Coconut Pancakes (Khanom Krok)

Thai Coconut Pancakes, or Khanom Krok, are a delightful treat that combines the creaminess of coconut with a hint of sweetness. These mini pancakes are crispy on the outside and soft on the inside, offering a unique texture that’s hard to resist. Perfect for breakfast or as a snack, they are both easy to make and incredibly satisfying.

These pancakes are usually cooked in a special pan, giving them their signature shape. The flavors of coconut and pandan create a lovely aroma that fills the kitchen while cooking. Whether you enjoy them plain or topped with green onions, Khanom Krok is a delicious way to experience Thai desserts at home!

Ingredients

• 1 cup rice flour
• 1/2 cup coconut milk
• 1/2 cup water
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pandan extract (optional)
• Chopped green onions for topping

Instructions

1. Mix the batter: In a bowl, combine the rice flour, coconut milk, water, sugar, salt, and pandan extract. Stir until smooth.
2. Heat the pan: Preheat a Khanom Krok pan over medium heat. Lightly grease each mold with oil.
3. Cook the pancakes: Pour the batter into each mold, filling them about halfway. Cover and cook for about 5-7 minutes, or until the edges are golden brown.
4. Add toppings: Sprinkle chopped green onions on top, then cover and cook for another 2-3 minutes until the pancakes are fully cooked.
5. Serve: Carefully remove the pancakes from the pan and enjoy them warm!

Sticky Rice Cakes with Durian

Sticky rice cakes with durian are a delightful Thai dessert that combines the unique flavor of durian with the chewy texture of sticky rice. The cake is mildly sweet, with hints of coconut and a creamy finish from the durian. It’s a treat that is easy to make and sure to impress anyone looking for a taste of authentic Thai sweets.

This recipe is perfect for those who want to explore new flavors without too much fuss. The ingredients are simple and the preparation straightforward, making this dessert a great addition to any gathering or a sweet snack for yourself!

Ingredients

• 2 cups glutinous rice
• 1 cup coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 cup ripe durian flesh, mashed
• 1/2 cup shredded coconut (optional)
• Banana leaves for lining (optional)

Instructions

1. Prepare the Rice: Soak the glutinous rice in water for at least 4 hours or overnight. Drain and steam the rice for about 30-40 minutes until fully cooked and sticky.
2. Make the Coconut Mixture: In a saucepan, combine coconut milk, sugar, and salt. Heat gently until the sugar dissolves, but do not boil.
3. Combine Ingredients: In a large bowl, mix the steamed sticky rice with half of the coconut mixture and half of the mashed durian until well combined.
4. Assemble the Cake: Line a square or rectangular pan with banana leaves (if using). Spread the sticky rice mixture evenly in the pan. Pour the remaining coconut mixture on top, followed by the rest of the mashed durian. Smooth the surface.
5. Steam the Cake: Cover the pan with banana leaves or foil and steam for about 30 minutes until set. Let cool before slicing into squares.
6. Serve: Optionally, sprinkle with shredded coconut before serving. Enjoy your sticky rice cakes with durian!

Tropical Fruit Salad with Coconut Dressing

This Tropical Fruit Salad with Coconut Dressing is a refreshing and vibrant treat perfect for warm days. It combines a delightful mix of fresh fruits that burst with flavor, complemented by a creamy coconut dressing that ties everything together. It’s a simple recipe that anyone can whip up, making it a favorite for gatherings or a light dessert at home.

The combination of sweet and tangy fruits like mangoes, berries, and citrus creates a delicious balance. The coconut dressing adds a rich creaminess that enhances the overall taste, making each bite feel like a tropical getaway. Plus, it’s healthy and packed with nutrients!

Ingredients

• 2 cups diced mango
• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup diced pineapple
• 1 orange, segmented
• 1 tablespoon fresh mint, chopped
• 1 cup coconut cream
• 2 tablespoons honey or maple syrup (adjust to taste)
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Fruit: In a large mixing bowl, combine the diced mango, strawberries, blueberries, pineapple, and orange segments. Add the chopped mint and gently toss to mix.
2. Make the Coconut Dressing: In a separate bowl, whisk together the coconut cream, honey (or maple syrup), and vanilla extract until smooth.
3. Serve: Drizzle the coconut dressing over the fruit salad and toss gently to coat. Serve chilled for a refreshing treat!

Thai Mung Bean Pudding

Thai Mung Bean Pudding, known as ‘Sangkhaya Mung’, is a delightful treat that perfectly balances sweetness and texture. This layered dessert is made using mung beans and coconut, giving it a rich, creamy flavor that is both satisfying and refreshing. It’s a simple recipe that anyone can try, making it a great choice for home cooks looking to impress their friends and family with a unique dessert.

The pudding’s smooth, silky layers are complemented by a subtle nutty sweetness from the mung beans, topped off with the rich creaminess of coconut milk. It’s not just a visual delight but also a delightful experience for your taste buds. Whether you’re serving it at a party or enjoying it as a personal treat, this pudding is sure to be a hit!

Ingredients

• 1 cup mung beans, soaked overnight
• 1 cup coconut milk
• 1 cup water
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 tablespoons cornstarch
• 1 teaspoon pandan extract (optional)
• 1/4 cup roasted coconut flakes (for topping)

Instructions

1. Prepare the Mung Beans: Drain and rinse the soaked mung beans. Steam them until soft, about 20 minutes. Mash them into a smooth paste.
2. Make the Coconut Mixture: In a saucepan, combine coconut milk, sugar, and salt. Heat gently until the sugar dissolves. In a small bowl, mix cornstarch with water to create a slurry, then add it to the coconut mixture. Stir until thickened.
3. Layer the Pudding: In a mold, spread a layer of the mung bean paste, then a layer of the coconut mixture. Repeat until all ingredients are used, finishing with the coconut layer on top.
4. Cool and Set: Let the pudding cool to room temperature, then refrigerate for at least 2 hours to set completely.
5. Serve: Once set, slice into pieces and top with roasted coconut flakes before serving.

Coconut and Pandan Layer Cake

The Coconut and Pandan Layer Cake is a delightful treat that captures the essence of Thai flavors. With its light and fluffy layers, the cake is infused with the sweet, nutty taste of coconut and the aromatic essence of pandan leaves. This cake is not only visually stunning, but also offers a unique combination of textures and flavors that will impress anyone who tastes it.

This recipe is relatively simple to follow, making it perfect for both novice and experienced bakers. Each bite is a delicious celebration of tropical ingredients, making it an ideal dessert for special occasions or just a sweet indulgence after a meal.

Ingredients

• 1 cup all-purpose flour
• 1 cup coconut milk
• 1/2 cup sugar
• 1/4 cup unsalted butter, softened
• 4 large eggs
• 1 tablespoon pandan extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup shredded coconut (for topping)
• 1 cup whipped cream (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, alternating with the coconut milk and pandan extract.
4. Pour the batter evenly into the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
5. Let the cakes cool for 10 minutes before removing them from the pans. Once cool, frost with whipped cream and sprinkle shredded coconut on top.

Thai Grilled Banana with Coconut Sugar

This Thai dessert is a delightful blend of sweet and smoky flavors. Grilled bananas drizzled with coconut sugar create a treat that’s simple to make and utterly satisfying. The caramelization from the grilling brings out the natural sweetness of the bananas, making each bite a delicious experience.

What sets this dessert apart is its unique combination of textures and flavors. The soft, warm banana contrasts beautifully with the crunchy sesame seeds and the sweet coconut syrup. Plus, it’s a breeze to prepare, making it perfect for a quick dessert or a fun addition to any gathering.

Ingredients

• 4 ripe bananas
• 1/4 cup coconut sugar
• 1 tablespoon sesame seeds
• 1 tablespoon coconut oil (for grilling)
• Skewers (if using long bananas)

Instructions

1. Prepare the Bananas: Peel the bananas and, if using long ones, cut them in half lengthwise. If desired, skewer the bananas for easy grilling.
2. Coat with Coconut Sugar: Sprinkle the coconut sugar evenly over the bananas, ensuring each piece is well coated.
3. Heat the Grill: Preheat a grill or grill pan over medium heat. Brush the grill with coconut oil to prevent sticking.
4. Grill the Bananas: Place the bananas on the grill, cut side down. Grill for about 2-3 minutes until they develop grill marks, then turn them over and grill for another 2-3 minutes.
5. Serve: Remove from the grill and drizzle with any remaining coconut sugar. Sprinkle sesame seeds on top for extra crunch. Enjoy warm!

Sweet Coconut Jelly with Pandan Flavor

Sweet coconut jelly with pandan flavor is a delightful Thai dessert that combines the richness of coconut with the unique aroma of pandan leaves. This treat is light, refreshing, and has a soft, jelly-like texture that melts in your mouth. It’s super simple to make, making it perfect for beginners or anyone wanting to impress guests with a homemade dessert.

The sweet and slightly earthy flavor of pandan beautifully complements the creaminess of coconut, creating a perfect balance. This dessert is not just a feast for the taste buds but also for the eyes, with its vibrant green color and glossy finish. Serve it chilled for a delightful end to any meal!

Ingredients

• 1 cup pandan juice (blended and strained from pandan leaves)
• 1 cup coconut milk
• 1/2 cup sugar
• 1/4 cup water
• 2 tablespoons agar-agar powder
• 1/4 teaspoon salt
• Shredded coconut (for garnish)

Instructions

1. Prepare the Pandan Juice: Blend fresh pandan leaves with water and strain to extract the juice.
2. Combine Ingredients: In a saucepan, mix pandan juice, coconut milk, sugar, agar-agar powder, and salt. Stir well to combine.
3. Heat the Mixture: Place the saucepan over medium heat, stirring continuously until the mixture comes to a boil. Let it boil for 2-3 minutes.
4. Set the Jelly: Pour the mixture into a square or rectangular mold. Allow it to cool to room temperature, then refrigerate until set, about 1-2 hours.
5. Serve: Once set, cut the jelly into squares, garnish with shredded coconut, and enjoy!

Coconut Cream Puffs (Choux Pastry)

Coconut cream puffs bring a delightful twist to traditional choux pastry. These light and airy pastries are filled with a rich coconut cream, offering a perfect balance of sweetness and tropical flavor. They are surprisingly simple to make, making them a great choice for both novice bakers and seasoned pros.

The texture is soft and fluffy, while the coconut flavor adds an exotic touch that is sure to impress. With just a few ingredients and some careful attention, you can whip up these treats in no time. Enjoy them at a gathering or as a special dessert at home!

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 cup coconut cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Instructions

1. Make the Choux Pastry: In a saucepan, combine water and butter. Bring to a boil over medium heat. Once boiling, remove from heat and stir in flour until combined.
2. Add the Eggs: Allow the mixture to cool slightly, then add eggs one at a time, mixing well after each addition until smooth and glossy.
3. Pipe the Puffs: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Use a piping bag to pipe small mounds of dough onto the baking sheet.
4. Bake: Bake for about 20-25 minutes until golden brown and puffed. Let cool completely.
5. Prepare the Filling: In a bowl, mix coconut cream, sugar, and vanilla extract until smooth. Fill the cooled puffs with the coconut cream mixture.
6. Finish: Dust with powdered sugar before serving.

Thai Rice Flour Dumplings with Coconut

Thai Rice Flour Dumplings, known locally as Khanom Jeen, are a delightful treat that combines sweet and savory flavors in a soft, chewy package. These colorful dumplings are often filled with sweet coconut or other delicious fillings, making them a fun dessert for any occasion. The blend of rice flour and coconut offers a unique texture, and they’re lightly sweetened to create an enjoyable experience for your taste buds.

Making these dumplings is relatively simple, even for beginners. The process involves mixing rice flour with water to form a dough, shaping it into dumplings, and steaming them until tender. The vibrant colors from natural food dyes not only make the dessert visually appealing but also add a slight twist to the traditional recipe. Serve these dumplings with freshly grated coconut on top for the perfect finishing touch!

Ingredients

• 1 cup rice flour
• 1/2 cup coconut milk
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca flour
• Natural food coloring (optional)
• 1 cup grated coconut (for topping)

Instructions

1. Make the Dough: In a bowl, combine rice flour, tapioca flour, sugar, and salt. Gradually mix in coconut milk until a smooth dough forms. If using, divide the dough into portions and add different food coloring to each.
2. Shape the Dumplings: Take small pieces of the dough and shape them into little dumplings or balls. Make a small indentation in each piece to fill later if desired.
3. Steam the Dumplings: Place the shaped dumplings on a steamer tray lined with parchment paper. Steam over boiling water for about 10-15 minutes until they turn translucent.
4. Serve: Once cooked, remove the dumplings from the steamer and let them cool slightly. Top with freshly grated coconut before serving, and enjoy!

Chocolate Coconut Cake with Lychee

This delightful Thai dessert combines rich chocolate, creamy coconut, and sweet lychee for a unique treat. The cake is moist, flavorful, and has a lovely texture that makes it stand out. Not only is it delicious, but it’s also simple to make, ideal for both novice bakers and seasoned pros.

The combination of chocolate and coconut creates a perfect balance of flavors, while the lychee adds a refreshing touch. Whether you’re hosting a gathering or just treating yourself, this cake is sure to impress!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup coconut milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 can lychee, drained and roughly chopped
• 1/2 cup shredded coconut for topping
• Chocolate frosting (for decoration)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix together the sugars, coconut milk, vegetable oil, eggs, and vanilla until well combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped lychee.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Let the cake cool completely before frosting it with chocolate frosting. Top with shredded coconut and additional lychee for garnish.

Spiced Coconut Sorbet

Spiced Coconut Sorbet is a delightful treat that combines the creamy richness of coconut with a hint of warmth from spices. This sorbet is not only refreshing but also incredibly simple to whip up at home. Whether you’re looking for a light dessert after dinner or a sweet snack on a hot day, this sorbet fits the bill perfectly.

The taste is a harmonious blend of sweet coconut paired with a touch of cinnamon and a splash of lime, making each bite a tropical escape. Plus, it’s dairy-free, ensuring everyone can enjoy this delightful dessert!

Ingredients

• 2 cups coconut milk
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 tablespoon lime juice
• 1 teaspoon vanilla extract

Instructions

1. Mix Ingredients: In a mixing bowl, combine coconut milk, sugar, cinnamon, ginger, salt, lime juice, and vanilla extract. Stir until the sugar is fully dissolved.
2. Chill Mixture: Cover the bowl and refrigerate the mixture for about 1-2 hours until it is fully chilled.
3. Freeze: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
4. Harden: Transfer the sorbet to a lidded container and freeze for at least 4 hours to firm up.
5. Serve: Scoop into bowls and enjoy your refreshing spiced coconut sorbet!