Category Archives: Thai Desserts



1 Cup Black Sweet Rice, Soaked In Warm Water Over Night 1 1/2 Cup Taro Root Diced Into A Cube 1 1/4 Cup Sugar 1 Cup Thai Kitchen Coconut Milk 1/2 Tsp. Salt Drain Off The Water From The Rice. Cook The Drained Rice In 4 Cups Of Water At Medium Heat Until Soft. Add Taro Root And Mix Well. When Taro Root Is Cooked, Add Sugar, Bring To A Boil And Remove From Stove. In A Small Pan Combine Coconut Milk With Salt An d Bring…

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A Traditional Thai Favorite 1 Cup Well-Rinse Thai Kitchen Select Harvest Jasmine Rice 1 Cup Water 3/4 Cup Thai Kitchen Pure Coconut Milk 5 Slices Peeled Fresh Ginger 1 Tsp. Salt Bring To Boil Water, Coconut Milk, Ginger Slices, And Salt. Add Rice, Cover And Reduce Heat. Simmer For 20 Minutes. Remove From Heat And Let Stand For An Additional 7 Minutes. Fluff With A Fork. Serves 2-4.

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1/2 -3/4 Cup Thai Kitchen Coconut Palm Sugar Or Brown Sugar 12 Large Eggs 4 Cups Thai Kitchen Coconut Milk 1/8 Tbs. Salt In A Sauce Pan, Combine Coconut Palm Sugar, Coconut Milk, And 1/8 Tsp. Salt. Simmer 10 Minutes, Then Whisk In Eggs. Pour Into Custard Cups. Place Cups In A Shallow Pan Of Water And Bake At 350 Degrees For 30 – 40 Minutes Or Until Custard Is Slightly Brown own.

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Thai Coconut Pumpkin Custard

Ingredients: • 1-13.5 oz can Coconut Milk – Publix or PK • 1 cup canned packed pumpkin, not pie mix (Libby’s) – Publix • 1/3 cup of coconut palm sugar – PK • 4 extra large eggs • Pinch of salt • 2 teaspoons vanilla extract • Pinch of freshly grated nutmeg • Cinnamon, ground • 1/2 granulated white sugar • 1/2 cup of unsweetened coconut flakes – PK Preparation: Preheat oven to 350°F. In a mixer or mixing bowl, add the coconut milk, pumpkin, palm…

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Steamed Coconut Custard

1½ cups coconut cream 1 cup palm sugar 5 eggs ½ teaspoon vanilla or pandanus essence Heat coconut cream on very low heat with palm sugar, just enough to dissolve the sugar. Cool to room temperature. Beat eggs well together, stir in the coconut cream and the flavouring essence. Strain through wire sieve. Pour mixture into either individual ramekins or large heatproof bowl. Place ramekins in steamer basket. Steam over medium heat until custard is set – about 15 minutes for ramekins, about 40 minutes for large bowl. Traditionally steamed…

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Mangoes with Sticky Rice

[serves 6] 2 cups of sticky (glutinous) rice 3 cups coconut cream few drops vanilla essence or a vanilla bean 1 and ¼ cups of castor sugar ½ teaspoon salt 3 mangoes to serve 6 people 1 tablespoon sesame seeds for garnish Cover sticky rice with cold water and soak overnight. Drain and steam for approximately 30-40 minutes in steamer basket lined with clean cloth over boiling water in wok. Set aside half cup coconut cream. Combine remaining coconut cream with sugar, salt and vanilla, stir over gently…

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Baked Rice Pudding

From “The Great Thai Hom Mali Rice Recipes of the World,” Royal Thai Government Department of Foreign Trade Ingredients; ½ cup uncooked Hom Mali Rice 1 cup water ¾ cup sugar 1 tablespoon corn starch Pinch of salt 2 eggs, separated 2 ½ cups milk 1 tablespoon lemon juice ½ cup raisins Directions: 1. Preheat oven to 350° F. 2. In a medium saucepan, stir together rice and water. Bring to a quick boil, stirring once or twice. Reduce heat, cover and simmer for 15 minutes without…

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fresh dates with blue cheese

serves 2 This is one of those really simple ideas where the whole far exceeds the sum of the parts….a flavour explosion. As with any simple recipe, it is really critical that you use the highest quality ingredients. So make sure you use the best fresh dates you can get your hands on. If all you have is supermarket pitted dates you would be better off to turn them into sticky date pudding and save this recipe for another day. The dates are a great thing to serve at the end…

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little baileys cheesecakes

serves 6 I made these for a dinner a few weeks ago and they were a BIG hit. I’ve used the oat based biscuits I used for my little fig and ricotta tartlets a few weeks ago but and plain sweet biscuit would work well here. Make sure you use good quality firm ricotta from a deli, not the soft stuff sold in tubs. Otherwise you run the risk of sloppy cheesecakes. 6 butternut snap cookies or other plain sweet cookie 1/3 cup baileys 200g (7oz) ricotta 250g (9oz)…

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