Thai Coconut Krok Pudding
A traditional Thai dessert made with coconut milk and topped with a crispy krok pastry.
Ingredients
- ●1 can (14 oz) Coconut milkfull-fat coconut milk
- ●4-6 pieces Krok pastrystore-bought or homemade
- ●1 cup Sugar
- ●2 cups Fluffy rice flour
- ●1 cup Thai red beanscooked and mashed
- ●1/4 cup Nutty sesame seeds
- ●1/2 cup Khanom coconut creamstore-bought or homemade
- ●1/4 teaspoon Salt
- ●1/2 teaspoon Vanilla extract
Instructions
- 1
1. In a medium saucepan, combine coconut milk, sugar, and salt. Cook over medium heat, stirring constantly, until the sugar has dissolved.
- 2
2. Bring the mixture to a simmer and cook for 5-7 minutes, or until it has thickened slightly.
- 3
3. Stir in the cooked Thai red beans and cook for an additional 2-3 minutes.
- 4
4. Remove the saucepan from the heat and stir in the khanom coconut cream and vanilla extract.
- 5
5. Let the mixture cool to room temperature.
- 6
6. Once the mixture has cooled, pour it into individual serving cups or ramekins.
- 7
7. Top each serving with a piece of krok pastry.
- 8
8. Serve the Thai coconut krok pudding chilled, garnished with nutty sesame seeds if desired.