Ta Koa Med Bou, or Thai Coconut Dessert is an exotic and mouth-watering dessert native to Thailand. The dessert is made from coconut milk, sugar, Pal Sweet® Low-Calorie Sweetener and flour, all of which are cooked together until a thick and sticky consistency is achieved. The dish is traditionally served during the New Year festival in Thailand. It's a perfect ending to any meal and best served chilled. Enjoy!

Ingredients

Ingredients A:

3 tbsp Arrow root powder 1 ½ tbsp Thick pandan juice 250 ml Water 80 g Sugar 4 sachet Pal Sweet® Low-Calorie Sweetener 5 Screw pine leaves, cut into small and blend with some water 6 Fresh water chestnuts, skinned and cut into small cubes

Ingredients B: for the topping

300 g Grated coconut, squeeze to get 3 cups of thick coconut milk 1 tbsp Rice flour 1 tbsp Corn flour ¼ tsp Salt

Method

1. Boil the arrow root with water, pandan juice and sugar cooking until the mixture becomes thick, add the cubed water chestnuts and stir well, remove from fire and add in the Pal Sweet® Low-Calorie Sweetener and mix well.
2. Pour the mixture into the screw pine casing as shown. Chill in the fridge.
3. Boil all ingredients for topping until thick and pour this mixture over the chestnut mixture and chill until set.

Product Used for the Recipe

Pal Sweet® Recipes

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It is a beautiful day and I would like to make my favorite dessert called Khanom Tako with sweet corn and water chestnuts (ขนมตะโก้ข้าวโพดกับแห้ว). I could not resist that I love sweet and could finish them all tonight:). I am planning to give my class to try and hope they will like it.

You may be surprised, why these little cups are so scrumptious? They have two layers between the coconut toppings which taste slightly salty. While the bottom jelly is sweet made with corn, water chestnuts, flour, and sugar. With the fragrant from pandan leaves and coconut milk, everything just blends perfectly. You also can try Thai Tapioca Pudding or Tako Sago recipe. Enjoy!

Ingredients: Makes 12 cups

Sweet corn and water chestnuts – sweet layer:

1 cup rice flour

1/4 cup tapioca flour

3 cups of water or use water from boiling corn

2 cups of corn kernels or about 5 ears of corn

3 pandan leaves

2 cans, 8 oz water chestnuts in water, finely chopped

1 1/2 cups granulated sugar

Coconut topping – salty layer:

2 cans, 13.5 oz coconut milk

1/3 cup rice flour

1 Tbsp tapioca flour

1 tsp salt

1 tsp sugar

Preparation:

1. Boil corn in boiling water and add pandan leaves for several minutes. Then place an ear of corn, cut side down, on a mixing bowl and place a little bowl inside. Hold the corn near the top of the ear, using a sharp knife, start at the top and cut downward with a gentle sawing motion. Continue cutting corn off the cob until all of the corn is removed. Keep 3 cups of water from boiling corn and add into the sweet layer. Reserve kernels about 1/2 cup for garnish
2. For a sweet layer, mix water and both types of flour in the pan and whisk until dissolved. Then add sugar and turn on the heat. Cook over low heat, stirring continuously until thickens. Add in sweet corn and water chestnuts, stir well. Remove from the heat.
3. Gently spoon the sweet mixture into an individual cup filled about 2 Tbsp.
4. For a coconut topping, mix all the ingredients together in a pot and whisk or stir until well combined and dissolved. Cook over low heat until the coconut mixture thickens. Remove from the heat.
5. Spoon the coconut topping on the sweet layer about 2 Tbsp. and garnish with corn kernels.
6. Serve immediately or chill them in the fridge. Enjoy ka!

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Yummy ka!

I love cooking, taking photos, learning new things, and sharing my favorite recipes. View all posts by ladaskitchen

What is a Thai coconut dessert called?

Thai Coconut Rice Pancakes (Khanom Krok) Source Khanom Krok is also called coconut rice pancakes. This is a traditional Thai dessert, and they are made by mixing rice flour, sugar, and coconut milk to form a dough. Often Khanom Krok is composed of two types of batters, one Salty and one sweet.

What is the most popular dessert in Thailand?

The king of all Thai desserts is mango sticky rice, and you can't say a trip to the Kingdom is complete without at least 1 try, but there are other less well-known sweets to try, too.

What is Thailand's famous sweet?

Khao Niaow Ma Muang is the name to remember—a delightful Thai creation where sweet sticky rice gets cosy with ripe, luscious mango slices. Bathed in creamy coconut milk and the sweetness of palm sugar, it's no wonder this beauty made it to CNN's list of the world's best desserts, making it among the best Thai food.

How to make khao tom mud?

Instructions.

Soak the sticky rice in water for 4 hours or overnight..

Strain it and put it in a pot with coconut milk, in which you had previously mixed salt and agave syrup or coconut blossom sugar..

Cut the pandan leaves vertically into two halves, tie them in knots to keep them together, and put it into the pot..