Thai Coconut Pudding (Khanom Krok)

A thin, crispy shell holding a molten, creamy coconut center. The contrast between the sweetness and the sharp saltiness of the cream is distinct, with a scallion finish that cuts through the richness.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 528
• Protein: 7 g
• Carbs: 60 g
• Fat: 28 g

Ingredients

• 150 g Rice flour ( sifted )
• 50 g Thai or basmati rice ( cooked and cooled )
• 400 ml Coconut milk ( well shaken )
• 60 g palm sugar ( finely chopped )
• 200 ml coconut cream ( thick )
• 1 pinch Gray sea salt
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 100 ml Limestone water ( food grade )

Instructions

1. Preparation of the crispy base

   Mix the cooked Thai rice with the coconut milk, rice flour, palm sugar, and limewater. The batter must be perfectly smooth and fluid, without any residual rice grains.

2. Preparation of the salted cream

   In a separate bowl, mix the coconut cream with the grey sea salt. This preparation must remain creamy to create the melting heart of the pudding.

3. Cooking and assembly

   Heat a greased dimpled pan. Pour the base three-quarters full into each hole. Wait 1 minute for the edges to whiten, then pour a spoonful of salted cream into the center. Sprinkle with sliced spring onion.

4. Finalization

   Cover the pan. Cook until the edges are brown and detach on their own. The shell must be rigid and crunchy to the touch.

Chef's tips

• The pan must be smoking hot before pouring the batter to sear the crust instantly.
• Don't overdo the scallions; they should just provide a herbal note without masking the coconut.

Storage

Eat immediately out of the pan. Does not store or reheat well as the shell loses its crispness.