kanom krok pudding recipe

Kanom Krok Thai Coconut Pudding

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Kanom krok (or khanom krok) is a deliciously sweet thai dessert recipe that can be easily found anywhere in Thailand as it is a popular street food. It consists of two layers – the base is made from a rice flour and coconut milk mix, and the topping is a sweet mix of coconut milk and sugar, plus whatever other toppings you want to use! We used sweetcorn and spring onion, but you can also use taro or pumpkin, or anything you want!

We used a takoyaki pan as we didn’t want to buy a kanom krok pan just for one recipe, and it works just as well. After cooking you are left with small half sphere shaped puddings that are golden brown and crispy on the outside, and soft and sweet on the inside. Once you try these, you are sure to be addicted!

Preparation Time
Cooking Time
Serving Size


kanom krok ingredients list

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  • 1 1/2 cups of coconut milk
  • 1/2 cup of sugar
  • 1/2 teaspoon of salt
  • sweetcorn and chopped spring onion (or topping of your choice)
  • 100g rice flour
  • 1 cup of hot water
  • 1/2 tbsp of glutinous flour

Special Cooking Equipment Used

Cooking instructions


Step 1: First we will make the base. Add 100g of rice flour, 1/2 tbsp of glutinous flour, 3/4 cup of coconut milk, and 1 cup of hot water to a mixing bowl, and whisk until all the the ingredients are blended with no lumps.

making the kanom krok base

Step 2: Now we will make the topping. In a separate bowl add 1/2 cup of sugar, 1/2 teaspoon of salt and 3/4 cup of coconut milk and whisk until all the ingredients are blended with no lumps.

making the kanom krok topping

Step 3: Rub some cooking oil onto your takoyaki pan, and heat on a medium heat. When hot, pour on the base mixture that we made earlier, filling each cup up to about 2/3 full.

adding the kanom krok base to the takoyaki pan

Step 4: After a the base has cooked for a couple of minutes, they should start to take form. Now pour on the topping mixture, filling each cup up the last 1/3 of the way.

adding the kanom krok topping to the takoyaki pan

Step 5: Let the puddings cook for a few minutes until they are no longer watery. Now add the sweetcorn and chopped spring onion (or whatever topping you prefer) and let them cook until the sides are golden brown. As the takoyaki pan is non stick, you can simply use a spoon to slide the puddings out of the pan to check how brown they are on the bottom.

topping the coconut pudding

Step 6: Once the puddings are golden brown, carefully spoon them out, and serve!

  • kanom krok pudding recipe
  • thai coconut dessert recipe
  • the coconut pudding browned
  • kanom krok recipe

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