Coconut appears in nearly every Thai sweet — the full spectrum from light jellies to rich sticky rice.
Tiny coconut milk and rice flour pancakes cooked in dimpled iron pans — crispy outside, silky inside; eaten hot from the cart; 10–15 THB for 6.
Glutinous rice balls in sweet coconut milk — sometimes coloured naturally with pandan (green), sweet potato (yellow), or taro (purple); warming and filling.
Chewy red water chestnuts coated in tapioca and served in sweetened coconut milk with ice — the texture and colour are the point.
Thai coconut custard — steamed in a hollowed pumpkin or small cups; dense, sweet, and slightly eggy; served cold.
Multicoloured layers of agar-agar and coconut milk — pandan (green), jasmine (white), and sometimes pink layers; a temple fair classic.
