Thai Coconut Milk Cookie (Khanom Phing)
By Sho @ Hungry for Thai
on
Feb 9th 2025 
Khanom Phing is a snack I loved eating as a child because it's sweet, fragrant, and melts in the mouth. It's so enjoyable that I just can't stop eating it! Plus, it's very easy to make them.
Table of Contents
What you'll need
- Coconut Milk - Gives a rich, creamy texture and a subtle coconut aroma.
- Sugar - Provides sweetness and helps with texture.
- Tapioca Flour - The key ingredient that makes the cookies light and airy.
- Egg Yolk - Adds richness and binds the dough together.
- Food Coloring (Optional) - Used for aesthetic purposes, traditionally in soft pastel colors.
Khanom Phing has been around since the Ayutthaya period (more than 600 years ago) and was influenced by Portuguese-style desserts. It was introduced and popularized by Thao Thong Kip Ma. The name 'Phing' comes from the traditional method of baking the cookies over a fire.
FAQs
Why do my Khanom Phing cookies crack too much? 🍂
This usually happens if the oven temperature is too high. Try reducing the heat slightly (to around 150-180°C) and bake for a bit longer to let them dry out slowly.
Why do my cookies taste too starchy or floury? 🍞
This may be because the dough wasn't kneaded enough or the resting time was too short. Make sure to knead until fully combined and rest the dough for at least 3 hours or overnight.
Why do my cookies turn out too hard instead of crumbly? 🔥
They might be overbaked or the dough was too dry. Reduce baking time slightly or knead in a little more coconut milk before shaping.
Can I make Khanom Phing without eggs? 🥚
Yes! You can replace egg yolk with coconut cream (about 1 tbsp per yolk) for a fully plant-based version. However, the cookies may be slightly more delicate.
How long do Khanom Phing cookies last? 🫙
If stored in an airtight container, they can last up to 2-3 weeks at room temperature. They actually taste better after a day or two as the flavors develop!
Can I make these cookies in an air fryer? ⚡️
Yes! Use a low temperature of 140-150°C and bake in batches for about 15-20 minutes, checking frequently to avoid over-browning.
Thai Coconut Milk Cookie (Khanom Phing) and Meringue share similar characteristics as light, airy, and crispy desserts.
However, Khanom Phing is slightly denser than Meringue while still being melt-in-your-mouth. It also has a fragrant aroma from coconut milk and a rich flavor from egg yolk.
I enjoy eating Thai Coconut Milk Cookie (Khanom Phing) with a cup of hot tea or coffee—it pairs perfectly!
But even on its own, like a regular cookie, it's still delicious.
Thai Coconut Milk Cookie (Khanom Phing)
Prep time
2 hours 20 minutes
Cook time
30 minutes
Serves
5
Ingredients
Steps
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How to Bake Thai Coconut Milk Cookie (Khanom Phing):
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Mix sugar with coconut milk and heat it over low heat for about 3 minutes. Remove from heat and let it cool to warm.
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Sift the flour into a bowl and set it aside.
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Add the egg yolk and food coloring (if using) into the mixed coconut milk, then mix well.
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Pour mixed egg yolk with food coloring in tapioca flour bowl and knead until the mixture is well combined.
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Wrap the dough with food wrap and let it rest at room temperature for at least 3 hours or overnight.
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Once rested, crumble the flour into a powdery texture, then press it into a mold or shape it into small balls. Pro Tip: Use plastic wrap when pressing it into a mold to prevent it from sticking to the paper.
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Bake at 180°C for 30 minutes. Let the cookies cool before serving.
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Nutritional info
% of daily valueCalorie Breakdown
Protein
16 cal
Fat
213 cal
Carbs
1164 cal
Tips
- During baking, check if the surface of the cookies starts to burn and if the cracks become too large. You can reduce the heat if needed.
- If you don't add food coloring, the finished Khanom Phing will have a natural cream-brown color.
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1 comment
melissa avengoza
This is perfect gift this coming Valentine"s day. Thank you for sharing!
12th February, 2025 at 15:12
1 reply
Sho @ Hungry For Thai
You're welcome. Enjoy cooking!
12th February, 2025 at 23:56
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