Thailand is known for its vibrant street food, aromatic spices, and stunning curries—but its desserts are often the unsung heroes of its cuisine. If you have a sweet tooth and a love for tropical flavors, diving into Thai dessert recipes is a flavorful adventure worth taking.

In this post, we’ll explore the magic of Thai desserts, uncovering traditional ingredients, cultural significance, and easy-to-follow Thai dessert recipes that you can try at home. Whether you’re hosting a dinner party or simply craving something unique, these recipes will transport your taste buds to Southeast Asia.

Why Thai Desserts Are So Unique

Before we get into specific Thai dessert recipes, it helps to understand what sets Thai sweets apart.

Key Ingredients in Thai Desserts:

• Coconut milk: Rich, creamy, and used in everything from custards to jellies.

• Sticky rice: Especially glutinous rice, used in both sweet and savory dishes.

• Pandan leaves: Used for natural coloring and flavoring.

• Palm sugar: A caramel-like sweetener made from coconut palm sap.

• Tropical fruits: Mangoes, bananas, jackfruit, and durian are common.

• Tapioca and mung beans: Often used for texture.

These ingredients combine to create desserts that are not only sweet but also fragrant, chewy, and refreshing—perfect for hot climates and exotic palates.

1. Mango Sticky Rice (Khao Niew Mamuang)

Let’s start with the most iconic of all Thai dessert recipes: Mango Sticky Rice.

Ingredients:

• 1 cup glutinous rice

• 1 ½ cups coconut milk

• ½ cup sugar (preferably palm sugar)

• ½ tsp salt

• 2 ripe mangoes, sliced

• Sesame seeds (optional)

Instructions:

1. Soak the glutinous rice in water for at least 4 hours or overnight.

2. Steam the soaked rice until tender (about 30–40 minutes).

3. In a saucepan, heat coconut milk, sugar, and salt until dissolved. Do not boil.

4. Pour ¾ of the coconut mixture over the warm sticky rice. Let it sit for 15 minutes to absorb.

5. Serve the rice with fresh mango slices and drizzle with the remaining coconut milk. Sprinkle with sesame seeds if desired.

Tip: This dish is best served warm or at room temperature.

2. Khanom Chan (Layered Coconut Jelly)

One of the most colorful Thai dessert recipes, Khanom Chan is a steamed, multi-layer jelly made with tapioca and rice flour.

Ingredients:

• 1 cup rice flour

• 1 cup tapioca flour

• ½ cup mung bean flour (optional, for texture)

• 2 cups coconut milk

• 1 ½ cups sugar

• Pandan extract or juice (for green coloring)

• Food coloring (optional)

Instructions:

1. Mix all flours together. Add coconut milk and sugar; stir until smooth.

2. Divide the mixture into two parts. Add pandan extract to one half.

3. Grease a square pan and steam it for 5 minutes.

4. Pour a thin layer of one mixture into the pan and steam for 5 minutes. Alternate layers, steaming each before adding the next.

5. Let it cool, then cut into diamond or square shapes.

This dessert is visually stunning and fun to eat, with a chewy texture and subtle coconut flavor.

3. Tub Tim Grob (Red Rubies in Coconut Milk)

Another refreshing favorite in the world of Thai dessert recipes, Tub Tim Grob offers a crunch, chew, and chill—all in one bowl.

Ingredients:

• 1 cup water chestnuts (diced)

• Red food coloring or beet juice

• ½ cup tapioca flour

• 1 ½ cups coconut milk

• ½ cup sugar

• Crushed ice

Instructions:

1. Soak water chestnut cubes in red coloring for 15 minutes.

2. Toss the colored chestnuts in tapioca flour until evenly coated.

3. Boil water and cook the chestnuts until they float. Then transfer to ice water.

4. In a separate bowl, combine coconut milk and sugar.

5. Serve the chestnuts in coconut milk over crushed ice.

It’s the perfect dessert for hot summer days!

4. Bananas in Coconut Milk (Kluay Buat Chi)

This is one of the simplest Thai dessert recipes, but it delivers maximum comfort with minimal effort.

Ingredients:

• 4 ripe bananas (not overly soft)

• 2 cups coconut milk

• ½ cup sugar

• ¼ tsp salt

• Pandan leaf (optional)

Instructions:

1. Peel and slice bananas into halves or quarters.

2. In a pot, heat coconut milk with sugar, salt, and pandan leaf.

3. Add banana pieces and simmer for 10 minutes.

4. Serve warm or at room temperature.

The bananas absorb the rich coconut flavor, resulting in a creamy and fragrant dessert.

5. Thai Coconut Custard (Sangkaya)

Often served in small ceramic cups or even inside a pumpkin, Thai coconut custard is a silky treat beloved by many.

Ingredients:

• 4 eggs

• 1 cup coconut milk

• ¾ cup palm sugar

• Pinch of salt

• Pandan extract (optional)

Instructions:

1. Whisk eggs and palm sugar until smooth.

2. Add coconut milk, salt, and pandan extract.

3. Pour the mixture into small ramekins or a heatproof dish.

4. Steam for 20–30 minutes, or until set.

5. Let it cool slightly before serving.

This custard is rich and velvety, with earthy notes from the palm sugar.

Tips for Making Thai Desserts at Home

Trying your hand at Thai dessert recipes can feel intimidating at first, but here are a few tips to make it easier:

• Use full-fat coconut milk for a creamier result.

• Don’t skip the soaking when working with sticky rice.

• Steam, don’t bake – many Thai desserts are steamed for that signature texture.

• Experiment with pandan – a few drops of pandan extract can elevate any dessert.

• Keep it light on sugar – many Thai sweets are naturally sweet from fruit and coconut.

Final Thoughts

Whether you’re trying Mango Sticky Rice for the first time or experimenting with Khanom Chan, Thai dessert recipes offer a unique way to explore Thailand’s culinary culture. From the chewy texture of tapioca to the creamy richness of coconut milk, these desserts deliver a delicious balance of flavor, texture, and tradition.

At Desserts Hive, we believe dessert should be more than just sugar—it should be an experience. Thai desserts offer that and more, bringing together exotic ingredients and timeless techniques. Try one (or all) of these recipes, and bring a taste of Thailand into your kitchen.