Tako: One Bite Could Send You Coconutty

Thailand’s two-layered coconut pudding packs an irresistible flavour profile

Words: Sarita Urupongsa  
Photo: Shutterstock

Tako should come with a warning: this beloved Thai dessert’s enticing looks and unique taste can be instantly addictive for foodies. Wrapped in fragrant pandan cups, these small coconut puddings are famed for their delicate sweet-salty flavour and delightfully chewy texture.

The best part is they are surprisingly easy to make. Tako is a marriage of two perfect partners – a soft, chewy base made from flour and sugar, topped by a rich coconut fondant.

For the luscious topping, mix coconut cream, rice flour and tapioca starch in a pot and whisk until smooth. Add sugar, a pinch of salt and a touch of pandan for the signature Tako taste. Stir the mixture over a medium heat until it thickens to a velvety consistency, then set it aside to cool.

For the base, boil sago pearls until they become translucent with tiny white centres. Add jasmine water, sugar and salt, and stir until perfectly blended. Toss in your fillings of choice – steamed taro or sweetcorn kernels are classic picks – and mix until everything is evenly coated while ensuring that the mixture doesn’t stick at the bottom of the pot. Remove from the stove.

If you don’t have sago, don’t worry. You can make a simpler version of Tako by boiling rice flour, taro, pandan leaves, sugar and salt in jasmine water until you have a smooth pudding.

Now comes the fun part – assembling your dessert. Grab your pandan leaf cups and fill them two- thirds full with the base mixture, then spoon the velvety coconut topping over the top. For flavoured Tako, you can add a pretty garnish that hints at the filling inside. Let the cups cool down and set for a few minutes before serving them slightly warm. They can also be refrigerated to save as a cool, refreshing snack later.

In Thai dessert shops, look out for popular flavours like chestnut, corn, taro, young coconut, longan, and sweet potato.

Flower Power

Jasmine water may sound fancy, but it’s delightfully easy to prepare – and adds a tempting fragrance to desserts. Simply boil water, let it cool to room temperature, and then sprinkle in freshly picked and washed jasmine flowers. Cover the container and leave it overnight to allow the blossoms to infuse their fragrance. By morning, you’ll have a delicately scented water that smells like a moonlit garden. For the best results, pick the jasmine flowers at night – when their scent is at its peak.