Introduction
Thai Coconut Pudding, known as ขนมถ้วย, is an irresistible dessert cherished throughout Thailand for its creamy texture and hint of sweetness. This delightful treat can be found in bustling street markets or elegant dessert shops, typically priced between 20-40 baht ($0.60-$1.20) per serving. Some popular places to sample this dessert include the famous Chatuchak Weekend Market in Bangkok and local eateries in Siem Reap. For those searching for a healthier option, the keto version of this dessert utilizes low-carb ingredients while maintaining the delightful essence of traditional Thai flavors. So whether you’re craving the classic recipe or a keto adaptation, prepare to indulge your taste buds in this beloved Thai delicacy!
Origin and Inspiration
Dating back centuries, Thai Coconut Pudding has deep ties to Thailand’s culinary traditions, particularly in the central region, where coconut trees flourish. Traditionally made with rice flour, coconut milk, and pandan leaves, the pudding emerges from steaming molds, creating little cups filled with layers of sweet and salty goodness. Each bite captures the essence of Thai cooking—balancing flavors and textures harmoniously.
Across Southeast Asia, similar coconut desserts can be found, such as Vietnam’s Bánh Bột Lọc and Cambodia’s Num Ansom – both showcasing the ubiquitous use of coconut in desserts. The keto adaptation of this dish takes a modern twist by replacing high-carb rice flour with coconut flour and erythritol for sweetness. Picture the same silky, smooth pudding yet lighter on the carbs—it’s a truly guilt-free dessert that retains the soul of the original.
Nutrition Info (Per Serving)
Traditional Version
Calories: 200 kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g
Keto Version
Calories: 130 kcal | Carbohydrates: 6g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 0mg | Sodium: 15mg | Potassium: 70mg | Fiber: 3g | Sugar: 1g
Ingredients (2 Servings)
Shared Ingredients:
- 1 cup coconut milk (unsweetened)
- 1/4 cup water
- 1/4 tsp salt
Traditional Version:
- 1/2 cup rice flour
- 1/4 cup sugar
- 1/2 tsp pandan extract or 2-3 fresh pandan leaves (for flavor and color)
Keto Version:
- 1/2 cup coconut flour
- 2 tbsp erythritol (or your preferred keto sweetener)
- 1/2 tsp vanilla extract (optional for added flavor)
Instructions
1. Prepare the Batter:
Traditional Version: In a mixing bowl, combine rice flour, sugar, and salt. Gradually stir in coconut milk and water, creating a smooth batter with a fragrant aroma of pandan wafting through the air.
- Keto Version: In another bowl, mix coconut flour, erythritol, salt, and optionally add vanilla extract. Gradually incorporate the coconut milk and water until well combined, evoking the comforting scent of coconut.
2. Cooking Method:
- Steaming: Lightly grease small cups or molds. For both versions, fill the cups halfway with the batter, then place them in a steamer over boiling water. Steam for about 10-15 minutes until the batter sets and becomes firm to the touch. The anticipation builds as the gentle bubbling creates a soothing melody.
3. Shaping/Final Assembly:
Once the first layer cools and sets, pour a second layer from the remaining coconut mixture (for both versions) on top of the already cooked layer. This gives the pudding its characteristic two-tone appearance. Return to the steamer for an additional 10 minutes.
4. Final Cooking and Serving:
After steaming, let the puddings cool to room temperature before carefully removing them from the molds. The sweet scent greets you as you peel away the delicate layers, revealing the glossy surface. Serve chilled, garnished with fresh mango slices or shredded coconut for an added touch of brilliance.
What Does It Pair Well With?
Traditional Pairings: Thai Coconut Pudding is traditionally enjoyed with a side of fresh mango or complemented by a glass of sweet Thai iced tea. Imagine the refreshing contrast of the pudding’s creaminess with the bright, zesty flavors of the mango.
- Keto-Friendly Pairings: For the keto version, pair it with fresh berries for that burst of tartness, or enjoy it alongside a refreshing glass of coconut water. The light sweetness and hydrating nature make for an exhilarating pairing.
What is the Shelf Life?
Thai Coconut Pudding is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. They also freeze beautifully for up to one month; simply thaw overnight in the fridge and enjoy chilled. Reheating is not necessary but can be done quickly in the microwave for a delightful treat at any time.
Alternative Cooking Methods
Oven: Preheat your oven to 325°F (160°C). Pour the batter into an oven-safe dish and place it in a water bath (bain-marie), then bake for about 25-30 minutes for a unique texture variation.
- Instant Pot: If you have an Instant Pot, steam the pudding using a steaming rack and set it on high pressure for about 10 minutes, ensuring you capture those steamy aromas while saving time!
Conclusion: Traditional and Keto Versions
Whether you choose the classic recipe or its keto counterpart, Thai Coconut Pudding (ขนมถ้วย) promises an enchanting experience that soothes the soul. The traditional version’s delicate layers evoke nostalgia, while the keto adaptation opens the door to guilt-free indulgence. As you take a bite, imagine the warm embrace of coconut cream, the subtle sweetness rolling over your palate, and the joy that this timeless dessert brings across generations. Enjoy this treat as part of a balanced meal or dessert buffet, and let it transport you to the vibrant streets of Thailand with every delightful spoonful.
