Name: Thai Coconut Pudding (Kanom Tuay) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1/2 cup coconut sugar; 1/2 cup water; 2 pandan leaves (optional); 1/2 cup coconut milk; 2 tablespoons tapioca starch; 1/2 cup rice flour; 1 cup coconut milk; 1/4 cup water; 3 tablespoons rice flour; 1/4 teaspoon salt

Jump to Recipe· 4.1 from 12 reviews

If you are searching for a delightful, creamy dessert that carries the authentic essence of Thai cuisine, look no further than the Thai Coconut Pudding (Kanom Tuay) Recipe. This traditional treat is an absolute joy to make and enjoy, with its luscious coconut milk layers gently steamed to perfection. The blend of lightly sweetened coconut sugar and smooth pandan notes offers a dessert experience both soothing and altogether irresistible. Every spoonful melts with a soft, custardy texture that feels like a warm hug from a Thai kitchen. Whether you’re new to Thai cooking or a seasoned enthusiast, this recipe will quickly become a beloved favorite to whip up and share.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a white powdery substance, likely flour. A woman's hand pours a smooth, light beige liquid from a silver bowl into the center of the powder, creating a layered effect with the powder surrounding the liquid. A metal whisk is inside the glass bowl, partially submerged in the mixture. The background shows a hint of green, possibly from leaves or plants, adding natural colors to the scene. Photo taken with an iphone --ar 4:5 --v 7

The beauty of the Thai Coconut Pudding (Kanom Tuay) Recipe truly lies in its simplicity. Each ingredient plays a crucial role in creating the perfect balance of flavor, texture, and aroma. From the creamy coconut milk that forms the pudding’s velvety base to the fragrant pandan leaves that infuse subtle herbal notes, every component is essential.

1/2 cup coconut sugar: Adds a rich, caramel-like sweetness that complements the coconut perfectly.
1/2 cup rice flour: Provides structure and smoothness for the bottom layer’s tender texture.
2 tablespoons tapioca starch: Gives the pudding a delicate chewiness and helps it set nicely.
1/2 cup water: Helps dissolve the sugar and balance the texture.
1/2 cup coconut milk: Combines with sugar and flour to build the flavorful bottom layer.
2 pandan leaves (optional): Infuse a subtle, fragrant aroma that elevates the dessert experience.
1 cup coconut milk: Used for the creamy top layer, lending richness and that unmistakable coconut flavor.
1/4 cup water: Mixed with coconut milk to create the top layer’s silky consistency.
3 tablespoons rice flour: Thickens the top layer while keeping it smooth and creamy.
1/4 teaspoon salt: Enhances all the flavors, balancing sweetness and rounding out the taste profile.

How to Make Thai Coconut Pudding (Kanom Tuay) Recipe

Step 1: Warm the Bowls

Before you dive into preparing the pudding, it’s important to warm your ceramic cups by placing them in a steamer for about 10 minutes on medium heat. This small step prevents sticking and helps your pudding set beautifully without any hassle.

Step 2: Make the Bottom Layer

Start by combining the coconut sugar, water, and pandan leaves in a bowl. Using your hands to gently press and mix helps the sugar dissolve thoroughly while infusing the pandan’s lovely fragrance. Next, add the coconut milk and knead gently until everything is fully combined for a rich, aromatic base.

Step 3: Mix the Flours

In a separate bowl, whisk together tapioca starch and rice flour. Slowly add the sugar and coconut milk mixture, whisking continuously to create a smooth batter. Straining the mixture through a fine sieve here is crucial to remove lumps, ensuring your pudding’s texture is silky and flawless.

Step 4: Steam the Bottom Layer

Pour about one tablespoon of the smooth batter into each warmed bowl. Arrange these in the steamer and steam for 10 minutes. This slow cooking gently firms the bottom layer without drying it out, setting the stage for the luscious topping.

Step 5: Prepare the Top Layer

To create the signature top layer, mix rice flour and salt in a clean bowl. Gradually whisk in water and coconut milk until perfectly smooth, then strain to achieve that ultra-creamy texture. This layer should be rich but delicate.

Step 6: Steam the Top Layer

Once the bottom layer has set, carefully spoon the top mixture over it, filling the cups almost to the brim. Steam for an additional 5 to 10 minutes. Longer steaming allows the natural coconut oil to rise slightly, creating a beautiful separation that adds flavor and texture. If you choose to use larger cups, extending the steaming time ensures a fully cooked pudding.

Step 7: Cool and Serve

Allow your Thai Coconut Pudding (Kanom Tuay) Recipe to cool completely before serving. It’s delightful at room temperature, but chilling it will enhance the pudding’s firmness and refresh your palate with cool sweetness.

How to Serve Thai Coconut Pudding (Kanom Tuay) Recipe

Several small white bowls with blue rims are filled with a smooth, creamy white dessert that has a slightly textured surface. Some bowls have matching lids resting upside down on top of them, showing their round, glossy, beige color. The bowls are arranged closely together on a light brown woven mat. In the background, there are a few white flowers with yellow centers and a white and blue patterned ceramic item. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While this pudding shines on its own, simple garnishes can elevate the presentation and taste. Try sprinkling toasted sesame seeds or finely chopped roasted peanuts on top for an appealing crunch. A small mint leaf adds a pop of color and freshness, highlighting the dessert’s coconut aroma.

Side Dishes

Thai Coconut Pudding pairs wonderfully with other Thai-inspired snacks and desserts. Serve alongside mango sticky rice for a tropical-themed feast, or balance the creamy pudding with some tangy fresh fruit slices like pineapple or lychee to keep your dessert plate vibrant and varied.

Creative Ways to Present

To impress guests, serve each pudding in small, colorful ceramic or glass cups. You can also add a drizzle of palm sugar syrup or coconut cream on top just before serving for an extra indulgent touch. Using pandan leaves as decorative accents lends authenticity and visual flair that will wow anyone lucky enough to try it.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Thai Coconut Pudding (Kanom Tuay) Recipe, simply cover the cups tightly with plastic wrap or store them in an airtight container. Refrigerate for up to three days to keep the pudding fresh and delicious without drying out.

Freezing

While freezing is possible, it’s not highly recommended as the pudding’s texture can change and become grainy after thawing. If you do freeze it, place portions in airtight containers and thaw slowly in the refrigerator overnight before enjoying.

Reheating

To enjoy the pudding warm, gently steam the cups for a few minutes or microwave them briefly with a loose cover to avoid condensation buildup. Reheating brings back that soft, creamy texture and the comforting aroma of coconut that makes this recipe so special.

FAQs

Can I make this pudding without pandan leaves?

Absolutely! Pandan leaves add a wonderful fragrance but are optional. If unavailable, you can still enjoy a delicious pudding with the pure coconut and coconut sugar flavors.

What kind of rice flour should I use?

Traditional glutinous rice flour or regular rice flour both work well in this recipe. Just make sure it’s finely milled so your pudding remains smooth and lump-free.

Is tapioca starch necessary in the recipe?

Yes, tapioca starch is key for that slightly chewy, tender consistency characteristic of Kanom Tuay. It helps the pudding set properly, so it’s best to include it.

How sweet will the pudding be?

This pudding offers a gentle sweetness from the coconut sugar that’s not overpowering. You can adjust the amount of sugar to your taste, but sticking with the recipe will give you an authentic, balanced flavor.

Can I make smaller or larger portions?

Definitely! Adjust the amount of batter per cup to your preferred size. Just keep in mind that steaming times may vary—larger portions need more time to set fully.

Final Thoughts

Making Thai Coconut Pudding (Kanom Tuay) Recipe is like inviting a bit of Thailand’s warmth and charm right into your kitchen. Its creamy layers and subtle sweetness are comforting and sophisticated all at once, perfect for sharing with friends or treating yourself anytime. Don’t hesitate to try this joyful recipe; you’re sure to fall in love with its delightful flavors and ease of preparation. Happy cooking!