Thai desserts offer a delightful exploration of sweet flavors that showcase the country’s rich culinary heritage. From coconut-based treats to fruit-infused delicacies, Thai sweets provide a unique taste experience that differs from Western desserts.
Thai desserts capture tropical flavors through ingredients like coconut, banana, and various fruits combined in creative ways. You’ll find many desserts wrapped in banana leaves or featuring sticky rice as a base.
When visiting Thailand or a Thai restaurant, save room for these traditional sweets to experience another dimension of this beloved cuisine.
1. Mango Sticky Rice (Khao Niaow Ma Muang)
Mango sticky rice is Thailand’s most beloved dessert, known as Khao Niaow Ma Muang in Thai. This simple yet delicious treat combines sweet glutinous rice with perfectly ripe mango slices.
Sticky rice soaks and steams to perfection, then chefs drizzle it with sweetened coconut milk. The rice pairs with fresh, juicy mango slices, creating a perfect balance of flavors and textures.
Use the ripest mangoes you can find and good-quality coconut milk for the best results. Avoid “lite” coconut milk for a richer taste.
Sometimes, crispy mung beans are added on top for crunch.
2. Tub Tim Krob (Crispy Ruby)
Tub Tim Krob, meaning “Crispy Ruby,” is a stunning Thai dessert known for its jewel-like appearance. Red water chestnuts coated in tapioca starch provide a crunchy texture.
The bright red pieces sit in a sweet syrup with cold coconut milk, creating a refreshing contrast of textures and flavors. You’ll often see this dessert in vibrant red or pink colors.
This traditional treat is both vegan and gluten-free. The soft, chewy tapioca coating and crisp water chestnuts are complemented by the creamy coconut broth.
3. Kanom Krok (Coconut Pancakes)
Kanom Krok are popular Thai coconut pancakes, often found as street food throughout Thailand. These small circular treats have a crispy exterior with a smooth, custard-like interior.
The pancakes offer a delightful texture contrast—crunchy on the bottom, creamy in the middle. They’re slightly sweet with a rich coconut flavor that makes them irresistible.
Enjoy these desserts warm, fresh from the special dimpled pan they’re cooked in. You can find them with various toppings, though many people prefer them in their simple, traditional form.
4. Kanom Tuay (Steamed Coconut Milk Pudding)
Kanom Tuay is a classic Thai dessert consisting of two distinct layers. The bottom layer has a sweet, custard-like texture, while the top layer is creamy and slightly salty.
This dessert gets its name from the small cups or “tuay” that traditionally serve it. The main ingredient is coconut milk, which gives it a rich, tropical flavor.
You can find Kanom Tuay at many street food stalls and markets throughout Thailand. It’s a humble but delicious treat that showcases the Thai love for contrasting flavors.
5. Foi Thong (Golden Threads)
Foi Thong, also known as Golden Threads, is a popular Thai dessert often served at weddings and special ceremonies. The name perfectly describes its appearance—delicate golden strands that look like fine threads.
Chefs make this sweet treat by drizzling egg yolks into sugary syrup water, creating long, golden strands. A pointed wooden stick stirs the threads in the syrup until they reach the right texture.
You can find Foi Thong at food markets throughout Thailand. Its sweet flavor and unique texture make it a favorite dessert choice for many Thai people.
6. Thong Yip (Pinched Golden Egg Yolks)
Thong Yip is a traditional Thai dessert known for its beautiful golden color and flower-like shape. This dessert is one of the nine auspicious Thai sweets served at important ceremonies and celebrations.
The recipe is simple yet elegant, made primarily with egg yolks and sugar. The mixture drops into hot syrup flavored with jasmine water, creating its distinctive pinched golden appearance.
You’ll often see Thong Yip at Thai weddings, religious ceremonies, and other special occasions. Its golden color symbolizes prosperity and good fortune.
7. Bua Loy (Rice Flour Dumplings in Coconut Milk)
Bua Loy is a simple yet comforting Thai dessert featuring soft, chewy rice balls floating in sweet coconut milk. The name literally means “floating lotus” in Thai, describing how the colorful dumplings float in the creamy base.
These dumplings are made from glutinous rice flour mixed with water and sometimes cornstarch to achieve their characteristic chewy texture. You can find them in various natural colors, created using ingredients like pandan, butterfly pea flower, or pumpkin.
The warm, sweet coconut milk broth complements the slightly chewy rice balls. This dessert is typically served warm.
8. Khanom Tako (Layered Coconut Jelly)
Khanom Tako is a delightful Thai pudding served in small cups, often wrapped in pandan leaves. This dessert features two distinct layers that create a perfect balance of flavors.
The bottom layer is sweet and typically made with water chestnuts, corn, or mung beans mixed with pandan-flavored jelly. The top layer consists of slightly salty coconut cream that complements the sweetness below.
This dessert offers wonderful texture contrasts between the firm jelly base and the smooth coconut topping. Khanom Tako is popular at parties because it’s naturally vegan and gluten-free.
9. Khao Lam (Sticky Rice in Bamboo)
Khao Lam is a delicious Thai dessert made by cooking sticky rice inside bamboo poles. The sticky rice mixes with sugar, coconut milk, and sometimes black beans or red beans for extra flavor.
Cooks stuff bamboo tubes with this sweet mixture and roast them over low heat. This traditional cooking method gives the dessert a unique, slightly smoky flavor.
When ready to eat, you peel away the bamboo to reveal the sweet, custardy rice inside. The outer layer often becomes slightly crispy, creating a wonderful contrast with the soft, creamy interior.
10. O-Aew (Jelly Dessert from Phuket)
O-Aew is a unique shaved ice dessert that originated in Phuket, Thailand. Its main ingredient is a special jelly made from o-aew plant seeds, also known as aiyu.
This cooling treat typically combines the distinctive jelly with shaved ice, creating a refreshing dessert perfect for hot days. You’ll often find it served with fruits like lychee and longan.
Many vendors in Phuket sell this local specialty with variations that include grass jelly and coconut. The dessert has Chinese origins, as indicated by its name.
When exploring Phuket, you can find authentic O-Aew along Ranong Road near the old market area.
11. Pa Thong Ko (Thai Doughnuts)
Pa Thong Ko are Thailand’s beloved street food doughnuts. They’re crispy on the outside and wonderfully airy on the inside.
These Thai doughnuts are similar to Chinese youtiao and are popular from breakfast to dessert. You’ll often find them sold by friendly neighborhood vendors throughout Thailand.
For the best experience, try Pa Thong Ko while they’re still hot and fresh. They’re commonly served as a dipping treat and make an excellent companion to coffee or tea.
12. Kanom Beuang (Thai Crispy Crepes)
Kanom Beuang are delightful Thai crispy pancakes found throughout Bangkok, especially in food courts and street markets. These thin, crispy crepes come with two main topping varieties—sweet and savory.
The sweet version typically features meringue with sweet toppings, while the savory version includes different fillings. The base is made from a rice flour batter that creates a delicate, crispy texture.
You can easily spot these mini treats with their distinctive appearance—round, flat, and often folded to hold the fillings. They make perfect snacks or desserts when you’re exploring Thai street food.
13. Red Rubies (Tub Tim Grob)
Red Rubies, known as “Tub Tim Grob” in Thai, is a refreshing dessert that showcases the perfect blend of textures and flavors. The star ingredients are water chestnuts coated in tapioca starch, which creates a crunchy, ruby-like appearance.
These red “jewels” are served in a sweet coconut milk broth that’s often scented with jasmine or pandan. The contrast between the crunchy water chestnuts and the smooth, creamy coconut milk makes this dessert truly special.
This traditional Thai treat is both vegan and gluten-free. You’ll appreciate the beautiful presentation and the delightful combination of nutty, crunchy textures with the cool, sweet coconut base.
14. Black Sticky Rice with Coconut Cream (Khao Niew Dam Sangkhaya)
Black sticky rice with coconut cream is a popular Thai dessert known for its striking appearance and delicious taste. The dessert features black glutinous rice that turns purple when cooked, creating a beautiful contrast with the white coconut cream.
You’ll notice the nutty flavor of the black sticky rice pairs wonderfully with the sweet coconut cream. Many vendors also add a layer of sang kaya, a creamy custard slice, on top of the rice.
Some versions include an extra splash of coconut cream between the rice and custard. This filling dessert is both visually appealing and satisfying.
15. Mini Pudding in Sweet Coconut Sauce
Mini pudding in sweet coconut sauce is a delightful Thai dessert that combines soft, fluffy pudding with rich coconut flavor. It features self-raising flour and brown sugar that creates a light, spongy texture.
The pudding typically includes small cubed pineapple pieces that add a tangy contrast to the sweetness. When served, the warm pudding is topped with a thick, sweet coconut cream sauce.
This dessert is perfect for parties since it can serve 6-10 people. The pudding soaks up the coconut sauce, creating a moist and flavorful treat.
16. Pineapple Fritter
Pineapple fritters are a popular Thai street food dessert that’s both sweet and sometimes slightly spicy. They’re made by coating pineapple pieces in a breadcrumb batter and frying them until golden.
This dessert is quick and easy to prepare, making it perfect for family dinners. You can use fresh pineapples or canned pineapples, with the latter being an affordable option.
The pineapple pieces fry in butter, giving them a delicious grilled flavor. Some versions include a dollop of yogurt added at the end for a creamy contrast.
17. Cantaloupe in Coconut Milk
This refreshing Thai dessert combines sweet cantaloupe with creamy coconut milk. The melon’s bright flavor perfectly balances the richness of the coconut.
You can enjoy this dessert either warm or cold, making it versatile for any season. Some versions include tapioca pearls, adding a chewy texture to the smooth soup.
In Thailand, this dish is part of a larger tradition of dessert soups. You might find variations with corn or other fruits mixed in.
It’s simple to prepare at home with just a few ingredients: cantaloupe, coconut milk, sugar, and optional tapioca pearls.
18. Sweet Coconut Pancakes
Sweet Coconut Pancakes, known as Kanom Krok in Thailand, are a popular street food dessert. They have a unique texture that’s crispy on the outside and creamy in the middle.
These small, round pancakes are made with coconut milk, sugar, and rice flour. The combination creates a slightly sweet treat that’s perfect for snacking.
Vendors make these fresh on the streets of Thailand. The pancakes cook in special cast iron pans with small circular molds.
Sometimes they come with toppings like corn, taro, or green onions. You’ll love the contrast between the crispy bottom and the soft, custardy center.
19. Sweet Sticky Rice with Durian
Sweet Sticky Rice with Durian is a beloved Thai dessert that combines the unique flavors of durian fruit with sticky rice. The dish features chewy glutinous rice topped with sweet durian chunks swimming in coconut cream syrup.
In Thailand, people call this dessert Khao Neow Toorien. The strong aroma of durian pairs surprisingly well with the mild sweetness of the coconut cream and sticky rice.
You’ll find this dessert particularly popular during durian season. Durian lovers enjoy its rich, creamy texture.
The coconut-durian “broth” soaks into the rice, creating a comforting treat.
20. Mango Margarita (Non-Alcoholic)
Mango Margarita is a refreshing non-alcoholic drink that perfectly complements Thai meals. This guilt-free beverage offers a velvety consistency and delicious fruity flavor that appeals to everyone.
You can enjoy this cold fruit drink during backyard barbecues or alongside spicy dishes. The sweet mango flavor balances well with tangy lime.
To make this mocktail, use fresh mangoes, lime juice, and ice. Rim your glass with sugar for an extra touch of sweetness.
This tropical beverage is ideal for hot summer days or anytime you want a refreshing Thai-inspired drink.
21. Sweet Egg Custard
Sweet Egg Custard, known as “Sang Ka Ya” in Thailand, is a delightful dessert enjoyed across the country. It features a smooth, creamy texture with a golden color.
People often serve this custard with sticky rice, creating the popular dish “Khao Nieaw Sang Ka Ya.” The combination offers a perfect balance between the sweet custard and the sticky rice.
Cooks make the custard from egg yolks, coconut milk, and sugar. Some versions create small cups of custard resembling gold, called “Tong Yip,” considered auspicious in Thai culture.
You can find this dessert at many Thai restaurants and street food vendors.
Traditional Ingredients in Thai Desserts
Thai desserts rely on a unique blend of ingredients that give them their distinctive flavors and textures. These special components reflect Thailand’s tropical climate and agricultural heritage.
Coconut and Coconut Cream
Coconut is arguably the most important ingredient in Thai desserts. Fresh coconut milk and cream appear in countless recipes, providing richness and a subtle sweetness.
You’ll find coconut in many forms throughout Thai sweets. Coconut cream tops many desserts like the popular mango sticky rice.
Shredded coconut often serves as both filling and garnish. In treats like khanom krok (coconut pancakes), coconut milk creates a creamy custard-like texture.
Coconut works as a base, a binding agent, or a finishing touch that ties flavors together.
Natural Sweeteners and Syrups
Thai desserts typically avoid refined sugar in favor of natural sweeteners with deeper flavors. Palm sugar is the most common, offering caramel-like notes that complement tropical ingredients.
Palm sugar adds complexity rather than just sweetness. Many traditional recipes also incorporate cane sugar or palm syrup.
These natural sweeteners help create the sticky syrups that coat or soak many Thai desserts. In treats like foi thong (golden threads), sugar syrup transforms egg yolks into delicate strands.
Some desserts also use honey or coconut sugar, especially in more contemporary versions.
Tropical Fruits and Flavors
Thailand’s abundant tropical fruits feature prominently in desserts, adding natural sweetness and vibrant flavors. Mango, jackfruit, and banana are particularly common.
You’ll encounter these fruits in various forms. Fresh mango paired with sticky rice is a classic combination.
Jackfruit adds chewiness and aroma to many mixed desserts. Bananas are often grilled, fried, or steamed with sticky rice.
Other signature flavors include pandan leaves, which contribute a unique vanilla-like essence and vibrant green color. Jasmine and rose water appear in more delicate desserts.
Sesame seeds add nutty notes and texture. These tropical ingredients create the fresh, aromatic quality that makes Thai desserts so distinctive.
Cultural Significance and Serving Customs
Thai desserts are more than just sweet treats—they play important roles in Thai culture and society. Many desserts have symbolic meanings and are prepared for specific occasions throughout the year.
Role in Thai Festivals and Celebrations
Thai desserts often symbolize good fortune and prosperity. Many contain the word “tong” (meaning gold) in their names, as Thais believe gold represents wealth and brings good luck.
At important celebrations like weddings or housewarmings in Thailand, you’ll likely see elaborate dessert arrangements. These sweets aren’t just for eating—they’re meaningful gifts.
Traditional desserts like Thong Yip, Thong Yod, and Foi Thong (all egg-based sweets) are commonly presented as offerings at temples or given as gifts to symbolize wealth and success. Maria Guyomar de Pinha invented these desserts, which have become essential for special occasions.
During religious ceremonies, people prepare specific desserts as offerings to monks or spirits. The choice of dessert often corresponds with the nature of the celebration.
Seasonal and Regional Variations
Thai dessert selection changes with the seasons. The availability of fresh ingredients shapes what is offered.
During mango season (April-June), Khao Niew Mamuang (mango sticky rice) appears everywhere.
Northern Thailand features desserts using glutinous rice and local fruits. Southern regions incorporate more coconut and tropical fruits in their sweets.
The central region is known for intricate, royal-influenced desserts.
Climate affects preparation methods too. In humid areas, cooks may prepare desserts differently to prevent spoilage.
The cooler north features heartier desserts. The tropical south offers refreshing, lighter options.
Regional variations showcase local ingredients. In coastal areas, desserts include sea salt and coconut, while mountain regions use sesame, nuts, and highland fruits.
