This dish keeps things simple while delivering real flavor.
It offers steady energy while remaining light but satisfying.
Coconut milk brings a rich, creamy texture with gentle sweetness.
Rice flour creates a soft center with crisp edges.
A traditional street-style dessert that fits naturally into mindful daily routines.
Ideal for maintaining a steady plant-forward lifestyle.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Thai Coconut Pancakes (Khanom Krok)
Thai coconut pancakes (Khanom Krok) with creamy coconut flavor and crisp edges. A simple traditional plant-forward dessert.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- In a bowl, whisk rice flour, coconut milk, sugar, and salt until smooth.
- Let batter rest for 10 minutes.
- Heat a pancake or takoyaki-style pan over medium heat.
- Lightly grease each section with oil.
- Pour batter into each mold.
- Add sliced green onions if using.
- Cook until edges become crisp.
- Cover briefly to help centers cook through.
- Remove carefully once golden underneath.
- Serve warm.
Nutrition
Notes
• Traditional pans create the best round shape
• Keep heat moderate to avoid burning
• Sweet corn or taro can be added as toppings if desired
• Keep heat moderate to avoid burning
• Sweet corn or taro can be added as toppings if desired