Thai Coconut Pudding Recipe (Kanom Krok)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk is often more affordable.

rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour adds nutrition while all-purpose flour is commonly available.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness while brown sugar is often less expensive.

tapioca flour

🥗Healthier: arrowroot powder

💰Cheaper: cornstarch

Arrowroot provides a similar texture while cornstarch is more budget-friendly.

Add 100 g of rice flour, 0.5 tbsp of glutinous flour, 3/4 cup of coconut milk, and 1 cup of hot water to a mixing bowl.

Whisk until all the ingredients are blended with no lumps.

In a separate bowl, add 0.5 cup of sugar, 0.5 tsp of salt, and 3/4 cup of coconut milk.

Whisk until all the ingredients are blended with no lumps.

Rub some cooking oil onto your Tako Yaki pan and heat on medium heat.

When the pan is hot, pour the base mixture into each cup, filling them up to about 2/3 full.

Allow the base mixture to cook for a couple of minutes until they start to take form.

Pour the topping mixture into each cup, filling them the last 1/3 of the way.

Let the puddings cook for a few minutes until they are no longer watery.

Add sweet corn and chopped spring onion or any preferred topping and let them cook until the sides are golden brown.

Use a spoon to slide the puddings out of the pan to check how brown they are on the bottom.

Once golden brown, carefully spoon them out and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens