27 Traditional Thai Desserts You Must Try

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Thai Sticky Rice Pudding with Corn

Thai Sticky Rice Pudding with Corn Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘3’, ‘3 -4 servings’]

Sticky rice pudding with corn is a Thai dessert that is very simple and easy to make. It requires only a few ingredients, yet never fails to delight!

Ingredients

• 1 cup uncooked sticky rice (soaked for 2-3 hours)
• 3 cups water
• ⅓ cup sugar
• 1 cup corn (cooked)
• ⅓ cup coconut cream
• 1 pinch salt
• 1 handful dried butterfly pea flowers
• 50 milliliters boiling water

Instructions

1. Add rice and water to a pot and cook over medium heat for about 15-20 minutes or until the rice is done. Occasionally stir the rice so that it doesn’t burn or stick at the bottom of the pot.
2. When the rice is done, add sugar and corn and stir until the sugar is fully dissolved. Remove from heat.
3. Add coconut cream and salt to a bowl and heat in the microwave for about 30-45 seconds.
4. To serve, split the sticky rice pudding between 3-4 dessert bowls and pour the coconut cream over each.

2. Mango Pudding

Mango Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT8M · Total: PT15M · Yield: [‘3’, ‘3 bowls’]

A smooth, velvety and soft Thai mango pudding made with coconut milk. The mango pudding has the lovely flavors of both mangoes and coconut.

Ingredients

• 2 medium alphonso mangoes (or 1.5 cups chopped mangoes, use any sweet variety of mangoes)
• 3 tablespoons raw sugar (or add as required)
• 2 tablespoons finely chopped agar agar strands (or 2 teaspoons agar agar powder)
• ⅓ cup water
• 200 ml Coconut Milk (Thick) (or about ¾ cup)

Instructions Making mango puree

1. First rinse and then peel 2 medium sized mangoes. Chop them and add in a mixer or blender jar. Do use ripe and sweet mangoes.
2. Then add 3 tablespoons sugar to the mixer or blender. Sugar can be added less or more depending on the sweetness of mangoes.
3. Blend till smooth. Set aside.

Cooking agar agar

1. In a small pan, take 2 tablespoons chopped agar agar strands. Do chop the strands as small as possible with scissors. Long strands are difficult to dissolve.
2. Add ⅓ cup water.
3. Keep the pan on low to medium-low heat.
4. Gently begin to heat this agar agar+water mixture. Keep on stirring at intervals.
5. Let the solution come to a boil. When the solution is boiling, keep on stirring so that the strands are dissolved properly in the water.
6. Once the strands have dissolved in the water then you will see a smooth jelly like liquid.

Making mango pudding

1. Wait for 20 seconds and then add the agar agar solution in the jar containing the mango puree. Scrape off the agar agar solution from the sides and add this also.
2. Add ¾ cup thick coconut milk.
3. Blend again till smooth.
4. Pour the pudding mixture in bowls. Level the top layer of the pudding with a spatula to make it even.
5. Cover the bowls with a lid or seal with aluminum foil. Refrigerate and let the pudding set for 4 to 5 hours or overnight.
6. Serve mango pudding chilled as a dessert. While serving, you can add some berries, dry fruits or mango cubes on top.

3. Air Fryer Thai Banana Fritters

Air Fryer Thai Banana Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 ripe bananas
• 1/2 cup rice flour
• 1/4 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold water or sparkling water
• 1 teaspoon vanilla extract
• Cooking spray or oil for brushing

Instructions

1. 1. Mash the bananas in a bowl until smooth.
2. 2. In another bowl, whisk together the dry ingredients.
3. 3. Stir the wet ingredients into the banana mixture, then add the dry ingredients to form a thick batter.
4. 4. Preheat an air fryer to 380–400°F (193–204°C) and lightly mist the basket with cooking spray.
5. 5. Drop spoonfuls of batter into the basket, flattening slightly to form fritters.
6. 6. Air fry 8–12 minutes, turning once, until golden and crisp. Serve warm.

4. Banana Chocolate Spring Rolls

Banana Chocolate Spring Rolls Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’, ’12 rolls’]

With a craving for something indulgently sweet, I got to work and created these banana and chocolate spring rolls. The wrap is crispy, the insides are syrupy, chocolatey goodness. Oh, so moreish!

Ingredients

• 100 g golden caster sugar (superfine sugar) (superfine)
• 1 tbsp cinnamon
• 270 g filo (phyllo) pastry
• 6 medium bananas (peeled and broken in half)
• 250 g Nutella (or any chocolate spread)
• vegetable oil (canola oil)

Instructions Prepare the cinnamon sugar coating

1. Put the sugar and cinnamon in a large bowl. Mix together and set aside.

Shape the rolls

1. Take the filo pastry out of the fridge 20 minutes before you start, so that it’s soft enough to work with.
2. Unroll the filo pastry. It usually comes in rectangular sheets so cut the whole pile down the middle to create squares. *See notes.
3. Put a couple of teaspoons of Nutella in the centre of a square of filo. Spread out towards two opposite corners to about 8-10cm (3-4 inches) long.
4. Lay the piece of banana on top in the same direction.
5. Now you’re ready to start rolling up your rolls. It’s important that you roll them up close to the banana and without any gaps so that the finished rolls don’t become oily. To start, take the two points of filo at either end of the banana and fold over to enclose .
6. Now fold one of the flaps over the top.
7. Finally, brush the end of the remaining flap of pastry very lightly with water (this helps seal the seam) and roll up to complete the spring roll shape.
8. Repeat until you have twelve rolls ready to cook.

Fry the rolls

1. Line a plate with a few sheets of kitchen paper.
2. Put your vegetable oil in a deep fat fryer or large saucepan, ensuring it is only one third full (oil expands as it heats). Heat the oil to 180C (350F).
3. Carefully lower two or three of the rolls into the oil. Be careful not to overcrowd the pan. Fry for approximately 2 minutes until golden.
4. Lift the rolls out of the oil and place on the kitchen paper to drain.

Coat in cinnamon sugar

1. After 30 seconds of draining, lift the fried rolls into the cinnamon sugar. Gently turn to coat on all sides, including the ends.
2. Transfer to a wire rack to ensure they stay crispy on all sides.
3. Repeat the cooking and coating process with the remaining spring rolls.
4. Your banana chocolate spring rolls are now ready to serve

5. Red Rubies Dessert

Thai Red Rubies Dessert Recipe | Tub Tim Krob | ทับทิมกรอบ is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

Red rubies or tub tim krob is a refreshing Thai dessert made mainly with water chestnut and coconut cream. Crunchy, nutty, and creamy, it’s the perfect dessert for any day.

Ingredients

• 3 cups coconut cream
• 3 pandan leaves (bruised)
• 1 pinch salt
• 2 cups sugar
• 3 cups diced water chestnut
• 1 teaspoon liquid red food color
• 1 teaspoon water
• 2 cups tapioca flour

Instructions Coconut Syrup

1. Pour the coconut cream into a pot and set it on low heat.
2. Tie the pandan leaves (as seen in the video tutorial) and add them to the pot.
3. Add the salt, followed by the sugar, and stir until fully dissolved.
4. Let simmer and remove from heat. Set aside to cool.

Red Rubies / Tub Tim Krob

1. Place the diced water chestnut in a large bowl.
2. Add the liquid red food color and water to it and mix well. Set aside for 10 minutes so that the water chestnut absorbs the color.
3. In the meantime, bring about 3 cups of water to a boil.
4. Once the water chestnut has absorbed the water, place the tapioca flour in another large bowl. Add the colored water chestnut to it and mix with a spoon, making sure that all sides are evenly coated.
5. With a slotted spoon, take some coated water chestnut and sift to remove the excess flour. Do not use a flour sifter in this step as the holes are too tiny to remove any lumps.
6. Throw the water chestnut into boiling water and cook until floating.
7. Prepare a large bowl of iced or cold water.
8. When the water chestnut is floating, it means the rubies are cooked. Simply use the same slotted spoon to transfer the rubies to the bowl of iced water to stop it from cooking.

To Serve

1. Equally split the rubies into 6 dessert bowls and pour the coconut syrup over them. Tub tim krob is often enjoyed with crushed ice in Thailand so you can add some ice to each bowl. Remember that the ice will dilute the coconut syrup so make sure the syrup is sweet enough if you are serving this dessert with ice.

6. Steamed Pumpkin Cake

Thai Steamed Pumpkin Cake ขนมฟักทอง is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M

Topped with shredded fresh coconut, this Thai steamed pumpkin cake is a fun finger food that is easy to make, delicious, and totally portable. It’s the perfect treat for afternoon tea, get-togethers, and holiday parties

Ingredients

• 15.2 ounces pumpkin (peeled and cut into chunks)
• 8.8 ounces rice flour
• 7.05 ounces tapioca flour
• 8.8 ounces granulated sugar
• 2 cups coconut milk
• 1/2 cup shreded fresh coconut (fresh)

Instructions

1. Fill half a large saucepan with water and bring it to a hard boil. Add a steamer basket on top and place the pumpkin in it. Then, cover with a lid and steam for 15-20 minutes.
2. Remove the steamed pumpkin from heat and put it in a large bowl. Place your cake molds in the same steamer without turning off the heat. Then, mash the steamed pumpkin with a fork.
3. Mix rice flour, tapioca flour, and sugar in a bowl with a spoon.
4. Add coconut milk to the dry mixture.
5. Whisk the dry mixture and coconut milk together until well combined.
6. Pour the flour mixture into the mashed pumpkin bowl.
7. Whisk together until well combined.
8. Open the lid of the steamer and spoon the batter into the cake molds.
9. Add shredded coconut to the top of the batter.
10. Close the lid and steam for 15-20 minutes. Let cool before removing the cake from the molds to enjoy.

7. Tea Molten Lava Cake

Thai Tea Molten Lava Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT60M · Yield: [‘6’]

Ingredients

• 1 cup milk ((250 ml))
• 1 tablespoon Thai tea leaves ((7 grams))
• 2 large egg yolks
• ¼ cup granulated sugar ((50 grams))
• pinch of salt
• 2 teaspoons cornstarch
• ½ cup butter, softened ((113 grams))
• ¼ cup coconut oil, unrefined ((56 grams))
• ¾ cup granulated sugar ((150 grams))
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour ((200 grams))
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup coconut milk ((125 ml))
• 2 ounces shredded sweetened coconut ((57 grams))
• toasted coconut for garnish (optional)
• powdered sugar for serving (optional)

Instructions

1. Preheat oven to 375 degrees F. Grease 6 4-ounce ramekins with butter and dust with flour, shaking off the excess.
2. Make the Thai tea custard filling. Simmer 1 cup milk over low heat until warm. Add the Thai tea leaves and continue to simmer on low for 5 minutes. The milk should barely be bubbling. Turn off the heat and let the milk sit for 10 minutes. Strain, discarding the tea leaves.
3. Whisk the 2 egg yolks with sugar, a pinch of salt, and cornstarch until well combined. Slowly add the warm infused milk, whisking constantly. Pour the mixture back into the pot and bring to a simmer over medium-low heat. Continue to simmer until the custard thickens, about 4-5 minutes, whisking constantly. Remove from heat and transfer to a clean bowl. Place plastic wrap directly on top of the custard and let cool completely in the fridge until firm.
4. Make the coconut cake. Beat together the butter and coconut oil with sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, making sure it’s fully incorporated before adding the next egg. Add the vanilla, flour, baking soda, baking powder, salt, and coconut milk, mixing just until combined. Fold in the shredded sweetened coconut.
5. Fill the prepared ramekins about ¼ full with the coconut cake batter, creating a well in the center. Scoop 2 tablespoons of the Thai tea custard in the center and fill the ramekin about ¾ full with more coconut cake batter, making sure to completely cover the custard.
6. Bake the Thai tea molten cakes for 15-17 minutes or until the cake is golden brown and the edges have fully set. The center will be slightly jiggly. Remove the cakes from the oven and carefully invert them onto plates. Top with toasted coconut and powdered sugar if desired. Serve warm.

8. Rice Dumplings Coconut Milk Dessert

Bua Loy: Thai Rice Dumplings Coconut Milk Dessert is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup glutinous rice flour
• 2 tablespoons tapioca starch
• 1/2 cup warm water (more as needed)
• 2 cups coconut milk
• 1/3 cup palm sugar or brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pandan paste or 1 pandan leaf (optional)
• Toasted sesame seeds for garnish (optional)

Instructions

1. 1. In a bowl, mix glutinous rice flour and tapioca starch. Gradually stir in warm water to form a smooth dough.
2. 2. Pinch off small portions and roll into tiny balls (about 1 cm). Set aside.
3. 3. Bring a pot of water to a boil and simmer the dumplings until they float to the surface, about 3–5 minutes. Drain.
4. 4. In a saucepan, heat coconut milk with sugar, salt, and pandan until sugar dissolves and mixture is fragrant. Simmer gently for 2–3 minutes.
5. 5. Add the cooked dumplings to the warm coconut milk and simmer briefly to heat through.
6. 6. Ladle into bowls and garnish with sesame seeds if desired.

9. Mango Sticky Rice

Mango Sticky Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT1H · Yield: 4

Mango Sticky Rice is a traditional Thai dessert recipe that is vegan. Thai sticky rice is cooked in coconut milk and served with mango. Try it!

Ingredients

• 250g (½ lb) gluten rice or sticky rice
• 125ml (½ cup) coconut milk
• 90g (3oz) caster sugar
• 20g (⅔ oz) salt
• 2 Thai mangoes, cut into small cubes

Instructions

1. Soak sticky rice overnight.
2. Steam the rice for 20 minutes.
3. Make coconut milk sauce by boiling the coconut milk, sugar and a pinch of salt together.
4. Peel the Mango and roughly chop it into small pieces.
5. Mix coconut sauce and sticky rice.
6. Layer the dessert by alternating chopped mango and sticky rice. Enjoy!

10. Banana Spring Rolls

{Air Fryer} Banana Spring Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘6’]

This PF Chang’s Banana Spring Rolls copycat recipe is so easy to make at home! Also known as Banana Lumpia and Filipino Turon, this is a cheater version where they get a healthier make-over in the air fryer instead of deep fried. Serve with drizzled caramel sauce and a scoop of vanilla ice cream is nirvana!

Ingredients

• 4 large ripe bananas ((or plantains, yellow and spotted))
• ¼ cup granulated sugar
• 2 Tbsp brown sugar
• 2 tsp ground cinnamon
• 1 Tbsp water
• 12 egg roll wrappers
• caramel sauce (for serving, optional)
• vanilla ice cream (for serving, optional)

Instructions

1. Peel the bananas and cut them into 3-inch pieces.
2. In a small bowl mix together both the sugars and cinnamon; set aside.
3. In another small bowl, add a bit of water; set aside.
4. One at a time, roll the bananas in the cinnamon-sugar.
5. Roll the banana up in the egg roll wrapper like a burrito:Lay a wrapper on a clean work surface; place one banana piece at the lower corner. Roll the corner of the wrapper around the banana. Flatten the wrapper against the sides of the cut banana. Roll again, forming a little package with one corner sticking out towards the top.Dip the tip of your finger into the water and spread a little bit over the top corner of the wrapper.Continue to roll the banana until the wrapper is fully closed and surrounds the banana piece.(See pictures for visual directions, if uncertain.) Continue with the rest of the pieces.
6. Preheat air fryer to 400°F for 5 minutes.
7. Spray the basket of the air fryer with cooking spray. Place as many spring rolls into the basket as you can in a single layer without touching. Spray the tops of the rolls generously with cooking spray.
8. Air fry for 5 minutes, flip them over, and air fryer another 1-2 minutes until golden brown and crispy. Let cool a bit before eating – they are extremely hot – and enjoy!

11. Green Thai Basil and Lime Ice Cream

Fresh Thai Basil & Lime Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT120M · Yield: [‘6’]

Dreamy, creamy, sweet, and herbaceous Thai basil ice cream recipe! Perfect for hot summer days, this ice cream is simple, but decidedly grown up in it’s flavor profile. Punctuated with fresh lime zest and dried lime leaves, this ice cream is the real deal. It’s amazing. Truly.

Ingredients

• 1 2/3 cups whole milk
• 3/4 cups sugar
• 1/2 cup nonfat milk powder
• 1 2/3 cups heavy cream
• 3 egg yolks
• 1 handful of basil (3/4 Thai basil, 1/4 Italian basil)
• 2 dried Thai lime leaves
• zest of 1 fresh lime
• 2 drops of Americolor ‘mint’ color gel food coloring (optional)

Instructions

1. Reserve one medium bowl and one large mixing bowl. Fill the large mixing bowl with ice and cold water. Place the medium mixing bowl inside (to create a cold water bath around it).
2. In a medium sauce pan, add your milk. Pour in the sugar and nonfat milk powder, then whisk to combine.
3. Next, GENTLY stir in the heavy cream with a rubber spatula. Do not whisk! You don’t want the heavy cream to froth – you’ll be making whipped cream instead of ice cream!
4. Place the saucepan over medium heat and allow to warm to 110 degrees (or ‘just hot’).
5. In a small bowl, gently whisk the egg yolks. Once the milk mixture has come to temperature, take it off the heat, and slowly add 1/4 cup of the warmed milk to the egg yolks. Whisk. You are tempering the egg yolks slowly, to avoid getting scrambled eggs!
6. Add 1/4 cup of milk at a time, whisking throughout, until half of the milk mixture is in the egg yolks.
7. Once half of the milk mixture is mixed in, the yolks are incorporated and will not scramble. Pour the whole thing back to the saucepan and return to medium heat. Whisk gently.
8. Add the handful of basil, Thai lime leaves, and lime zest. Stir.
9. Bring the ice cream base to 165F, or ‘just about steaming’. Be mindful not to scald your base.
10. Carefully pour the basil ice cream base into the medium sized bowl fitted into the ice bath. Allow to cool for 20 minutes, stirring occasionally.
11. After cooling, add the green food coloring if desired. I like to use Americolor’s “Mint” tint, only about 2 drops. Stir to combine.
12. Remove the medium bowl from the ice bath and set on the counter. Discard the water from the ice bath and dry the bowl with a tea towel.
13. Fit a fine mesh sieve over the large bowl, and strain your ice cream base. Gently press down on the leaves in the sieve, to get the most flavor out of them! Discard the leaves and lime zest.
14. Cover the ice cream base with plastic wrap and chill for 1 hour. Your base has to be completely cold before churning.
15. After chilling, follow your ice cream maker’s directions to churn. Freeze in an airtight container for several hours before enjoying if you like firmer ice cream, like me!

12. Tea Ice Cream

Thai Tea Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT250M · Yield: [‘3’, ‘3 cups’]

This Thai tea ice creamcombines delicious floral notes of Pantai Thai iced tea with the creamysweetness of iced cream. Perfect for a sweet treat in a hot summer day!

Ingredients

• 2 tbsp Pantai Iced Tea Mix (tea leaves)
• 1/2 cup water (Boil – need 1/4 cup Thai tea)
• 2 cup heavy whipping cream
• 1 cup sweetened condensed milk
• 1/3 cup unsalted walnuts
• 1/4 tsp salt
• 1/4 cup Thai iced tea (Made from Thai Iced Tea Ingredients above.)

Instructions To Make Thai Iced Tea (used in Ice Cream Recipe)

1. Combine 1/2 cup water and 2 tablespoons Pantai Iced Tea Mix
2. Bring to a boil. Boil for 3-4 minutes.
3. Strain liquid to remove Pantai Iced Tea Mix using cheesecloth or fine mesh strainer.
4. Refrigerate Thai iced tea until cold.

To Make Thai Tea Ice Cream

1. In food processor, finely grind walnuts (no chunks).
2. Whip heavy whipping cream until light peaks form (using hand beaters or food processor).
3. Add sweetened condensed milk, Thai iced tea liquid, salt and ground walnuts.
4. Lightly blend to stir in remaining ingredients. Do not over whip. Transfer to a freezer safe container or dish. Freeze at least 2 hours or overnight until firm.

13. Mango Cake

Easy Thai Mango Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT30M · Yield: 8 servings

This Easy Thai Mango Cake Recipe Is One of My Favorite Cakes to Make. The Flavor of the Mango Transports Me Instantly to the Tropical Heat of Thailand. …

Ingredients

• 6 Large eggs
• 1 cup Sugar
• 1 tbsp dried Coconut
• 1 cup All-purpose flour
• 2 tsp Baking powder
• ¼ tsp Salt
• 2 tbsp Coconut oil
• 1 tsp Coconut extract
• 2.2 oz Cream Cheese
• ⅓ cup Sugar
• 1 tsp Coconut extract
• 1 ½ cups Whipping cream
• 2 ripe Mango

Instructions

1. Prepare and measure the ingredients.
2. Cook according to the recipe method until the main ingredients are tender and fully cooked.
3. Taste, adjust seasoning, and serve.

14. Grilled Pineapple with Brown Sugar Rum Glaze

📋The Best Grilled Pineapple with Brown Sugar Rum Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT60M · Yield: [‘3’, ‘3 servings’]

Grilled pineapple with brown sugar and rum glaze is one of the best summer desserts that you must try this summer. Topped with vanilla ice cream and drizzled with the rich rum glaze, it’s a guaranteed crowd-pleaser!

Ingredients

• 3 thick pineapple slices
• 1 cup rum
• 2 tablespoons brown sugar
• 2 teaspoons cinnamon powder
• 2 teaspoons vanilla extract

Instructions

1. Prep the glaze by whisking rum, brown sugar, cinnamon powder, and vanilla extract well.
2. Cut pineapple into thick slices.
3. Soak pineapple slices in rum, and brown sugar sauce for about 30 minutes or even overnight inside the refrigerator.
4. Heat the outdoor grill or use the stove-top grilling pan method. Grill pineapple soaked in rum-brown sugar marinade for 3-5 minutes on one side.
5. Once the pineapple has wonderful browned grill marks on one side, carefully flip and cook on another side until caramelized and grilled to perfection.
6. For brown sugar rum glaze – Pour the rum-sugar marinade into a saucepan.
7. Simmer and boil on low heat with frequent stirring.
8. Cook until the sauce is thickened, with a pourable consistency.
9. Serve it hot, topped with vanilla ice cream and a generous drizzle of brown sugar sum glaze on top

15. Steamed Coconut-Pandan Cake

Steamed Coconut-Pandan Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup coconut milk
• 1/4 cup vegetable oil or melted butter
• 1 teaspoon pandan extract
• 1/4 teaspoon salt

Instructions

1. 1. In a bowl, whisk eggs with sugar until pale and slightly thickened.
2. 2. Add pandan extract, coconut milk, oil, and salt; mix until combined.
3. 3. Stir in flour until the batter is smooth and no lumps remain.
4. 4. Pour batter into a lightly greased steamer-safe pan or mold.
5. 5. Steam over high heat for 25–30 minutes, or until a toothpick comes out clean.
6. 6. Let cool slightly, slice, and serve.

16. Banana with Coconut Milk

Must-Try Thai Food Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 ripe bananas
• 2 cups coconut milk
• 1/4 cup palm sugar or brown sugar
• 1/4 teaspoon salt
• 1 tablespoon rice flour or cornstarch (optional, to thicken)
• 1 teaspoon vanilla extract (optional)
• Toasted sesame seeds or shredded coconut for garnish (optional)

Instructions

1. 1. Peel and split the bananas lengthwise and set aside.
2. 2. In a saucepan, combine coconut milk, palm sugar, and salt; simmer until sugar dissolves and the mixture is fragrant.
3. 3. Add the bananas and simmer gently for 3–5 minutes until just tender.
4. 4. If you like a thicker sauce, whisk a teaspoon of rice flour with a little water to form a slurry and stir into the coconut milk; simmer until slightly thickened.
5. 5. Remove from heat, spoon into bowls, and garnish with sesame seeds or shredded coconut if desired.

17. Rolled Ice Cream

Rolled Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT185M · Yield: [‘4’, ‘4 servings’]

We have a few tips to help you make the best homemade rolled ice cream that’s been tested and perfected with a handful of ingredients and basic equipment you likely already have in your cabinet (sheet pan, whisk, and spatulas).

Ingredients

• 2 cups heavy whipping cream
• 1/2 cup sweetened condensed milk
• 1/4 teaspoon sea salt
• 1 1/2 teaspoons pure vanilla extract

Instructions

1. Prior to preparing the ingredients, place a full size sheet pan with rimmed edges into the freezer. Be sure there is ample space for the sheet pan to set level. Allow the pan to chill in the freezer for at least 15 minutes up to several hours in advance.
2. Whisk together all of the ingredients in a large bowl.
3. Pour the mixture into the prepped pan. Use a large icing spatula to spread the cream mixture evenly across the entire bottom of the sheet pan, into a thin smooth layer. The layer should be quite thin, about 1⁄8” thick, even thinner if you can manage.
4. Freeze for at least 2-3 hours, until the ice cream is solid.
5. Working quickly with a 3” wide straight spatula – gently lift the edge of the ice cream and then glide your spatula across the sheet pan to make rolls of ice cream. Transfer the rolls into a paper cup or bowl for serving.

18. Vegan Mango and Coconut Jello

Vegan Mango And Coconut Jello With Agar Agar | Woon Mamuang is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT155M · Yield: [‘8’]

Here is the decadent vegan no-bake mango dessert – Mango coconut jello or mango coconut panna cotta with agar agar.

Ingredients

• 1.5 cups mango puree
• 1 tbsp lemon juice
• 2 tsp agar agar powder (heaped)
• 1/2 cup sugar (or to taste (The mangoes that I used weren’t sweet enough))
• 1 cup water
• 2/3 cup water
• 1 cup coconut milk
• 1 tsp agar agar powder (heaped)
• 1/4 cup sugar

Instructions

1. Preparing the mango layer:Heat 1 cup of water in a small pan, and when it comes to a boil(gentle boil), reduce the heat and add the sugar and agar powder. Mix them well and make sure both sugar and agar powder is dissolved completely. (Make sure you stir continuously; if not, agar forms a thin layer in the bottom)
2. Add the mango puree. Mix well and check for sugar at this stage. If required, add more. Turn off the heat and add 1 tbsp of lemon juice.
3. Add this mango mixture to the dessert glasses, molds, or ramekins and let it set. I filled about 2/3 of my dessert glasses with this mango puree and placed them in my muffin tray in the slanting position like below.
4. Let it sit until it is firm and set. I let it set at room temperature for about 1 hour.
5. Preparing the Coconut Layer:After about 40 minutes of preparing and setting the mango layer, I started to prepare the coconut layer.
6. Heat 2/3 cup of water in a small pan, and when it comes to a boil, reduce the heat and add the sugar and agar powder. Like I mentioned before, ensure sugar and agar are dissolved. Add the coconut milk and mix well. Check for sugar. If required, add more.
7. Turn off the heat and add this mixture on top of the mango layer. I filled about 1/3 of my cup. Gently tap it to break the air pockets.
8. As the mango layer is firm, now you can place them straight in the muffin tray.
9. Let it set for about 30 minutes at room temperature.
10. Once it is set, refrigerate it. Decorate with fresh mango cubes, mint leaves, or nuts before serving, and serve chilled.

19. Banana Steamed Cake

Thai Banana Steamed Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [‘6’, ‘6 people’]

Thai banana cake dessert has a unique texture that you will love and is different from any other dessert, I can describe the texture as sweet, moist, soft, chewy, and super tasty. If you’re looking for a great-tasting dessert that the whole family will, you have to try this Thai banana steam cake recipe.

Ingredients

• 600 grams saba bananas (about 10 or use regular bananas about 3-4)
• 280 grams coconut milk
• 80 grams glutinous rice flour
• 60 grams tapioca starch
• 4 grams salt
• 150 grams sugar
• 100 grams shredded coconut

Instructions

1. Roughly Mash or cut the banana into small tiny pieces id you wanr to see oieces of banana in the cake. Set aside.
2. Sift the tapioca starch and rice flour into a bowl.
3. Pour 1/4 of the coocnut milk to the rice flour mixture and mix using your hands into a pasty dough about 3-4 minutes. Add a little more coconut milk if needed to get the consistency.
4. Add the sugar and salt to the dough and mix until slight combined, then add small portions of the coconut milk mixing inbetween each addition until well combined; the batter will be thick.
5. Combine the mashed or cut bananas into the mixture and mix until well incorporated.
6. Prepare your steaming pot with water and bring to a boil.
7. Fill the banana molds with 3-4 tablespoons of batter or you can use silicone muffin molds. Then add some shredded coconut onto the top.
8. Place into steamer and steam for 20-25 minutes.
9. Best served warm.
10. Enjoy!

20. Thai Tea Cheesecake

Thai Tea Cheesecake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT35M · Total: PT305M · Yield: [‘1’, ‘1 hour 5 minutes’]

This Thai tea cheesecake is dense, scrumptious, satisfying, and yet very easy to make. It requires mostly basic ingredients and is perfect for any special day or occasion. Definitely a must-try for Thai tea lovers!

Ingredients

• 6.5 ounces or 180 grams Graham crackers
• 3.53 ounces or 100 grams unsalted butter
• 2 x 8 ounces or 2 x 227 grams cream cheese (softened)
• 1/2 cup granulated sugar
• 1 tablespoon concentrated Thai tea powder
• 2 eggs

Instructions

1. Preheat the oven to 170 degrees celsius.
2. Melt the butter in a microwave.
3. Grind the crackers in a food processor or crush them in a Ziploc bag with a rolling pin.
4. Mix the cracker crumbs with melted butter with a rubber spatula. Use the leftover melted butter from the bowl you melted the butter in to grease a 9″ heart-shaped springform pan.
5. Press the crumb mixture onto the bottom of the pan tightly with the bottom of a glass.
6. In a bowl, beat the cream cheese with the sugar until well combined.
7. Add eggs, one at a time, and beat until incorporated.
8. Add Thai tea powder and beat until smooth.
9. Pour the batter into the springform pan and use a spatula to smooth the surface.
10. Bake in the oven for 35 minutes. After 20 minutes in, cover the pan with foil to prevent the top from burning.
11. Remove the cake from the oven and let it cool for an hour at room temperature before transferring it to the refrigerator.
12. Refrigerate for at least four hours or overnight before slicing. Make sure to cover the top of the cake while refrigerated.

21. Shaved Ice Dessert

Shaved Ice Dessert – Thai Style | Nam Kang Sai Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Yield: [‘1’, ‘1 serving’]

Nam kang sai or Thai shaved ice dessert is a very refreshing dessert perfect for any hot summer day! It’s so easy to put together, and you can be as creative as you want with the toppings and syrup.

Ingredients

• 1 tablespoon dried basil seeds
• 1 cup shaved ice
• 10 grams croutons or bread cut into chunky bite–size pieces
• 3 tablespoons red syrup or any of your choice
• 1 teaspoon sweetened condensed milk

Instructions

1. Soak dried basil seeds in ½ cup of warm water for 30 minutes. (You can do this overnight.)
2. Assemble the dessert in a bowl by layering soaked basil seeds, ice, and croutons in order.
3. Pour as much syrup as you want over the ice and drizzle with condensed milk.

22. Black Sticky Rice Pudding with Coconut Milk

Black Sticky Rice Pudding with Coconut Milk is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

Black sticky rice pudding with coconut milk is an easy-to-make sweet, nutty dessert or snack. It is delicious with fruit and crispy coconut.

Ingredients

• 1 cup black rice
• 1 ½ cups water
• ¼ teaspoon salt
• 400 g can coconut milk
• 3 tablespoons brown or coconut sugar,
• Fresh mango, (sliced)
• Canned mango or peaches, (sliced)
• Fresh or canned pineapple, (sliced)
• Fresh banana, (sliced)
• Caramelised banana, (whole or sliced)
• Coconut flakes, (raw or toasted)
• Frozen or dehydrated coconut chunks, (thinly sliced)
• Sesame seeds, (toasted)
• Wedge of lime
• Brown or coconut sugar

Instructions

1. Rinse the rice in a sieve under running water.
2. Then place the rice in a large pot with water and salt.
3. Bring to a boil, uncovered.
4. Then reduce the heat to low and simmer, covered, for 15-20 minutes, until water is mostly absorbed.
5. Then add ¾ cup of coconut milk, reserving the rest for serving.
6. Turn up the heat slightly and simmer for 10 – 20 minutes, uncovered, until the rice is tender but still retains its shape. If the rice gets too dry before softening or you want a runny consistency, add extra water, a few tablespoons at a time.
7. Once the rice is soft, add sugar and simmer until pudding has the desired texture and taste.
8. Once cooked, let it sit for 10 minutes in the saucepan with the lid on.
9. Serve warm, drizzled with remaining coconut milk (cold or warm), and top with chosen toppings.
10. Serve as a dessert, brunch or snack. Enjoy!

23. Thai Coconut Custard

Thai Coconut Custard is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT90M · Yield: [‘4’, ‘4 people’]

Ingredients

• 4 eggs
• 6 tablespoons palm sugar
• 1 cup coconut milk
• 1 teaspoon jasmine extract

Instructions

1. Preheat oven to 300 F.
2. In a bowl, whisk eggs and sugar until thoroughly combined. Add milk and jasmine extract and whisk well.
3. Pour into 4 ramekins.
4. Place ramekins into a large baking dish. Fill dish with 3/4 full with boiling water.
5. Bake in oven for 90 minutes, until toothpick inserted comes out clean.
6. Chill and serve.

24. Coconut Sticky Rice Dessert Sushi

Coconut Mango Dessert Sushi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Fun kid-friendly mango dessert sushi that tastes like coconut sticky rice with mango.

Ingredients

• 1 ripe mango (* see note)
• 2 cups glutinous rice (* see note)
• 1 can coconut milk (* see note)
• 1 1/3 cups water
• 1 tablespoon unsalted butter
• basil and shredded coconut to garnish.
• 1 1/2 cups coconut milk
• 3/4 cup coconut sugar

Instructions

1. Soak 2 cups glutinous rice in water for 1-2 hours.
2. Rinse the rice and place in a pot with 1 can coconut milk and 1 1/3 cups water. Cover and bring to a boil, then turn heat down to a simmer.
3. When the liquid is absorbed, remove from heat and allow to cool.

For Sauce

1. In a saucepan, bring 1 1/2 cups coconut milk, 1 tablespoon unsalted butter, and 3/4 cup coconut sugar to a boil. Turn down the heat and allow to simmer until the sauce becomes thick.

Assembly

1. When the rice has cooled down, make oval-shaped rice balls.
2. Place a slice of mango on top.
3. Pour a small amount of the coconut sauce over the top.
4. Garnish with sweetened coconut shreds and thinly sliced basil.

25. Sweet Crispy Rice Cake

Sweet Crispy Rice Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked sweet sticky rice (glutinous rice), cooled
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 2 tablespoons cornstarch
• Oil for brushing or frying

Instructions

1. 1. In a bowl, mix cooled sticky rice with sugar, salt, and cornstarch until evenly combined.
2. 2. Lightly brush an 8×8 inch pan with oil and press the rice mixture into an even layer.
3. 3. Bake at 350°F (175°C) for 18–20 minutes, or until the edges turn golden and the surface feels crisp.
4. 4. Let cool and cut into 16 squares or desired pieces.
5. 5. Serve as a sweet, crispy rice cake, optionally with honey or a pinch of extra salt.

26. Boba Tea

Thai Boba Tea Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT85M · Yield: [‘4’, ‘4 drinks’]

A combination of Thai Tea and Bubble Tea, this easy Thai Boba Tea Recipe is fun, delicious, and the perfect summertime drink. Learn all about Boba and How to Make Thai Bubble Tea right at home using just a handful of simple, delicious, easy-to-find ingredients.

Ingredients

• 5 cups water
• 1 cup Pantai Thai Tea Mix
• 1/4 cup granulated sugar (plus more to taste)
• 8.8 ounces (1 bag) quick-cooking tapioca pearls
• Ice
• 1 cup half and half (or milk of choice (full-fat coconut milk, sweetened condensed, evaporated, etc.))

Instructions

1. Prepare the Thai tea. Bring five cups of water to a boil in a small saucepan over medium-high heat. Add the Pantai Thai Tea Mix and the sugar. Stir to combine. Reduce heat to low, cover, and gently simmer for two minutes or so before removing from heat. Allow tea to steep for approximately 15-20 minutes.
2. Strain the tea. Strain your Thai tea through a fine mesh strainer to separate solids and set aside. To speed up cooling, place your tea in the refrigerator until ready to use.
3. Prepare the Boba. Approximately 15 minutes before serving, bring a small pot of water to a boil. Add the tapioca pearls (boba) and stir immediately to prevent them from sticking together. Allow them to cook for approximately 5-7 minutes (they should be floating on the top and have a chewy texture). Drain and rinse under cold water. Transfer to a clean bowl.
4. Assemble you Thai Tea Boba. Divide the cooked boba between four drinking glasses and top with ice. Pour approximately 1 cup of Thai tea into each glass and top with approximately 3-4 tablespoons of milk or half-and-half. Mix well to combine and taste for sweetness. If desired, add additional sugar or sweetener until desired sweetness is reached. Serve with large boba straws or long spoons.

27. Tropical Fruit Salad with Coconut and Lime

Tropical Fruit Salad with Coconut is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

This Tropical Fruit Salad is chopped fresh tropical fruits tossed with lime juice and coconut flakes. There’s no added sugar and it’s a refreshing summer side dish or brunch option!

Ingredients

• 2 cups fresh pineapple (about half a pineapple, cut into chunks)
• 2 mangos (peeled and cut into chunks)
• 1 medium papaya (peeled, seeded and cut into chunks*)
• 4 kiwi fruit (peeled and cut into chunks)
• 2 medium bananas (peeled and sliced)
• 2 limes (juiced)
• 1/2 cup coconut flakes (optional)

Instructions

1. Place the fruit in a large bowl. Add the lime juice and toss gently to combine.
2. Serve immediately topped with the coconut flakes and enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.