Thai Coconut Custard Pancakes (Khanom Krok)
Golden, crispy-edged coconut custard pancakes cooked in a specialized pan until the edges set and centers stay creamy. Topped with toasted coconut and fresh scallions for authentic Thai street-food flavor.
- Total time
- 25 min
- Servings
- 10
- Calories
- 85
- Protein
- 1g
Ingredients
- 1 can (13.5 oz) coconut milk (full-fat, canned)
- ½ cup all-purpose flour
- 3 tablespoons white sugar
- ¼ teaspoon salt
- ¾ cup unsweetened shredded coconut, divided
- 3 stalks scallions, chopped into 1/4-inch pieces
Instructions
- 1
Pour the coconut milk into a medium bowl without shaking the can, so the thick cream separates from the liquid—use the thick part.
- 2
Add the flour, sugar, and salt to the coconut cream, then whisk with a fork until the batter is smooth with no lumps, about 1 minute.
- 3
Measure out 0.25 cup of the shredded coconut and set it in a small bowl; place this and the chopped scallions next to your cooking area so you can grab them quickly.
- 4
Place a khanom krok pan (two-cup nonstick mold pan) over medium heat and let it warm for 2 minutes until a drop of water skitters across the surface.
- 5
Lightly brush or wipe the inside of each mold cup with a thin layer of neutral oil using a paper towel.
- 6
Pour the coconut batter into each mold cup until it reaches about three-quarters full, filling 8–10 cups depending on pan size.
- 7
Cook over medium heat without moving the pan for 4–5 minutes, watching until the edges turn golden brown and pull slightly away from the mold walls.
- 8
Tilt the pan and use a small spoon or wooden pick to lift each pancake out onto a plate as the edges crisp; the center will still be soft and creamy.
- 9
While each pancake is still warm, sprinkle a pinch of the toasted coconut on top, then add a few pieces of chopped scallion to the center.
- 10
Repeat steps 6–9 with remaining batter until all is cooked, working in batches to keep the pan temperature steady.
Tools you’ll need
- medium mixing bowl
- fork or whisk
- small bowl
- khanom krok pan (two-cup nonstick mold pan)
- paper towels
- small spoon or wooden pick
- serving plate
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