Coconut + Pandan = Pure Magic

Thailand’s traditional Piak Poon dessert gets a luxurious modern makeover with silky coconut cream

Words: Sarita Urupongsa
Photo: Shutterstock

One bite of Piak Poon Kathi Sot – the fresh pandan pudding bathed in lusciously sweet coconut cream – and it’s easy to see why it wins so many hearts. A soft, pringy texture and the perfect balance of sweet and savoury makes Piak Poon not just a treat for the tastebuds but also a taste of Thailand’s rich culinary heritage.

Originally made from fermented rice flour, Piak Poon is celebrated for its chewy, jelly-like consistency. Generations ago, the dessert was a firm little square called Si Liam Khanom Piak Poon, made with arrowroot flour. Today’s it’s a silky, melt-in-your-mouth delight crowned with delicious fresh coconut cream.

The dessert comes in various forms, each with striking looks to match their fabulous flavour. The jet-black variety, tinted with burnt coconut husks, honours ancient Thai culinary techniques. But it’s the jade green variety that steals the show, with the fragrant juice of freshly pounded pandan leaves lending a vibrant colour, enticing aroma and subtle earthy sweetness.

Preparing traditional Piak Poon is a labour of love. Rice flour is ground into a silky paste, blended with palm and cane sugar, toddy palm and a hint of lime juice, then steamed to perfection. The squares are cut bite-size and garnished with shredded coconut and a pinch of salt.

The modern version preserves this magic while adding luxurious touches: thick coconut cream, tender strands of young coconut and roasted sesame seeds elevate Piak Poon into a velvety, indulgent delight.

For those inspired to make it at home, the process starts by blending rice and starch flour with pandan juice and a touch of lime. The mixture is then slowly cooked with coconut sugar, brown sugar and a pinch of salt until it thickens into a sticky, pudding-like paste. Once ready, it can be piped into shapes or scooped into moulds, left to set and then finished with coconut cream and a sprinkle of sesame seeds.

The result: A dessert that is as visually striking as it is heavenly in flavour.