Thai Coconut Pudding Recipe 'Khanom Krok'

Thai Coconut Pudding Recipe ‘Khanom Krok’

Thai Coconut Pudding Recipe ‘Khanom Krok’


  • 3 14-oz. cans coconut milk, or 1 3/4 cups coconut cream with 3 1/2 cups lighter coconut milk
  • 1/4 cup plus 1 Tbs. sugar
  • 2 1/2 tbsp tapioca or arrowroot flour
  • 3 Tbs. uncooked white rice
  • 1/3 cup finely shredded fresh coconut, or 1/4 cup dried, unsweetened shredded coconut
  • 2 cups rice flour
  • 2 tsp sea salt
  • 2 to 3 tbsp peanut or corn oil

Optional Filling Ingredients

  • 1/4 cup green onions, cut in thin rounds
  • 1/4 cup fresh corn kernels



1. Take a cast iron pan and smear the interior cups with a little peanut oil or PAM
2. Pour the batter gradually onto two-third the height of the cups.
3. Cover the pan with a rounded lid and kept it on flame until the pancakes turn golden in color.
4. Gently remove the pancakes with a rounded spoon and re-grease the pan before making the next batch.