Thai Coconut Khanom Krok
A creamy and fragrant dessert inspired by traditional Thai street food, made with coconut milk, khanom krok flour, and a touch of sweetness.
Ingredients
- ●1 can (14 oz) coconut milkfull-fat coconut milk
- ●1 cup khanom krok flourgluten-free, vegan flour blend
- ●1/4 cup nutty sugarvegan sugar alternative
- ●1/4 cup fluffy coconut oilmelted coconut oil
- ●1/4 cup coconut creamchilled coconut cream
- ●1/4 tsp vanilla extractvegan vanilla extract
Instructions
- 1
Preheat a non-stick pan or khanom krok mold over medium heat.
- 2
In a separate bowl, whisk together coconut milk, khanom krok flour, nutty sugar, and vanilla extract.
- 3
Add the melted coconut oil to the bowl and whisk until smooth.
- 4
Pour the mixture into the preheated pan or khanom krok mold.
- 5
Cook for 2-3 minutes or until the edges start to set.
- 6
Use a spatula to gently lift and fold the edges towards the center.
- 7
Continue cooking for another 2-3 minutes or until the khanom krok is lightly golden brown.
- 8
Remove from heat and let cool for a few minutes.
- 9
Serve warm with a dollop of coconut cream and a sprinkle of khanom krok flour.
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