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Thai Coconut Pudding Pancakes

Jen Phanomrat

These Thai coconut rice pudding pancakes are so crispy, creamy and addicting.



  • Pudding Pancakes:
  • 1 13.5 ounces can full-fat coconut milk
  • 1 cup water
  • 1 cup white rice flour
  • 1 cup sweet rice flour (glutinous)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • Sauce:
  • 1/2 cup full-fat coconut milk
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • Toppings:
  • Canned corn kernels
  • Chopped scallions

Let's get Cooking...

  1. In a bowl, combine all pudding pancake ingredients. In a separate bowl, combine sauce ingredients and set aside.
  2. Heat an aebleskiver pan on medium-high and grease generously with vegetable oil or ghee. Once hot, pour the pudding pancake mixture into each well filling two-thirds of the way up.
  3. Cover with a lid or foil and cook for about 3-4 minutes. Remove lid, top with sweet corn or scallions, and cook for 3 more minutes, or until the outside is golden and crispy.
  4. Gently release each piece by using skewers or a spoon to loosen the edges.
  5. Drizzle with sauce and serve!