12 Thai Desserts You Must Try
From mango sticky rice to coconut ice cream.
Thai desserts are a universe unto themselves, blending coconut milk, palm sugar, pandan, and glutinous rice into creations that are as visually stunning as they are delicious. Unlike Western desserts that lean heavily on butter and wheat flour, Thai sweets draw their richness from coconut cream and their sweetness from unrefined sugars. Here are twelve desserts every visitor should try, and where to find the best versions. ## Khao Niao Mamuang (Mango Sticky Rice) The undisputed king of Thai desserts. Sweet glutinous rice soaked in warm coconut cream, served with sliced ripe mango and drizzled with thick coconut sauce sprinkled with crispy mung beans. Peak season is April through June when Nam Dok Mai mangoes are at their sweetest. Mae Varee on Thonglor Soi 1 (near Thong Lo BTS) has been the gold standard since 1981, charging 120 baht for a generous portion. Street vendors along Yaowarat sell it for 60-80 baht. ## Khanom Buang (Thai Crispy Crepes) These delicate crepes come in sweet and savory versions. The sweet version fills a crispy shell with meringue cream and shredded coconut, while the savory version uses shrimp and coriander. Find excellent khanom buang at the ancient stall outside Wat Suthat on Bamrung Muang Road for 10 baht per piece. The stall has been there for over 40 years. ## Tub Tim Grob (Red Rubies) Water chestnut cubes coated in red tapioca starch, served in sweetened coconut milk over crushed ice. The contrast between the crunchy chestnuts, slippery coating, and cold coconut milk is pure bliss. Baan Ying at Central Embassy serves an excellent version for 120 baht, or find it at any som tum restaurant for 40-50 baht. ## Khanom Krok (Coconut Pancakes) These half-sphere pancakes are cooked in a cast-iron pan, crispy on the outside and custard-soft inside. Traditional fillings include corn, taro, and spring onion. Morning market vendors sell seven pieces for 20-30 baht. The stall outside Chatuchak MRT station exit 1 makes them fresh every Saturday morning. ## Sangkaya Fak Thong (Pumpkin Custard) A whole pumpkin stuffed with coconut egg custard and steamed until the pumpkin flesh is soft. Sliced and served at room temperature. The custard is rich, eggy, and barely sweet. Find it at Or Tor Kor Market for 20-30 baht per slice. ## Bua Loy (Glutinous Rice Balls) Soft, chewy rice balls in warm coconut cream, often colored with pandan (green), taro (purple), and butterfly pea (blue). Served as a warm dessert, perfect for rainy season evenings. Yaowarat's Chinese-Thai dessert shops serve it for 35-50 baht. ## Itim Kati (Coconut Ice Cream) Freshly churned coconut ice cream served in a coconut shell with toppings like sticky rice, corn, peanuts, and palm seeds. Chatuchak Market vendors charge 30-40 baht. The coconut ice cream boat at Khlong Lat Mayom floating market is legendary. ## More Essential Desserts - Khanom Tom (coconut-rolled glutinous rice balls, 20 baht for five) - Lod Chong (pandan rice noodles in coconut milk, 30 baht) - Khao Lam (sticky rice steamed in bamboo, 30-50 baht on highways) - Foi Thong (golden egg threads, Portuguese-Thai origin, 60 baht per box) - Kluay Tod (fried bananas, 20-30 baht at street stalls) Thai desserts are best discovered at markets and street stalls where they are made fresh. Skip the hotel buffet versions and seek out the aunties who have been perfecting one dessert for decades. That is where the real sweetness lives.