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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.

Thai Coconut Milk Cookie (Khanom Phing)

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Thai Coconut Milk Cookie (Khanom Phing) – Crispy, Light & Naturally Gluten-Free!

Looking for a light, crunchy cookie with tropical flavor?

These Thai Coconut Milk Cookies—also known as Khanom Phing (ขนมผิง)—are a fun and nostalgic bite-sized treat from Thailand.

Made with tapioca flour and rich coconut milk, they melt in your mouth and pair beautifully with tea or coffee.

These Tapioca Coconut Mini Cookies are naturally gluten-free and so simple to make at home.

Whether you’re new to coconut milk cookie recipes or just love a good Thai snack, you’re in for a treat. 🇹🇭🥥🍪

This recipe already uses wholesome ingredients—no butter or wheat flour!

To make it even lighter, you can reduce the sugar or use unrefined coconut sugar.

If you’ve never tried tapioca coconut cookies before, you’re missing out on one of Thailand’s most addictive treats!

These Thai coconut milk cookies are lightly aromatic with coconut and pandan (optional), and the texture is so delightfully crisp and melt-in-your-mouth.

Honestly, I can never stop at just one—I already polished off the whole batch I made for my video… and now I’m craving more! 😅

Ingredients for Thai Coconut Milk Cookie (Khanom Phing)

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.

Why You’ll Love This Tapioca Coconut Milk Cookies Recipe 🩷

  • Coconut milk cookies that are totally dairy-free
  • Crunchy outside, melt-in-your-mouth inside
  • Naturally gluten-free and grain-free
  • Cute and tiny—perfect for gifting or snacking
  • Great way to explore Thai food with coconut milk
  1. Heat sugar with coconut milk over low heat for 3 minutes. Let cool to warm.
  2. Sift tapioca flour into a bowl.
  3. Mix egg yolk and food coloring (if using) into the warm coconut milk.
  4. Pour into the flour and knead until smooth.
  5. Wrap the dough and rest at room temp for at least 3 hours or overnight.
  6. Crumble the rested dough, then press into molds or shape into small balls. (Tip: Use plastic wrap to avoid sticking.)
  7. Bake at 180°C (356°F) for 30 minutes. Cool completely before serving.

What to Serve With

Looking for the perfect sides to round out your Thai-themed tea time or dessert platter? Here are some tasty ideas:

🥗 Starter: Thai Glass Noodles Salad

🥩 Main Course: Thai Yellow Curry

🍛 Side Dish: Thai Sticky Rice with Mango

🍰 Dessert: Thai Banana in Coconut Milk (Kluai Buat Chi)

Thai Tapioca Coconut Milk Cookie (Khanom Phing)

Dreaming of a melt-in-your-mouth treat that’s rich, tropical, and totally unique. 💗

These Thai coconut milk cookies, also known as Kanom Ping (ขนมผิง), are a beloved traditional dessert made with just a few humble ingredients—coconut milk, egg yolk, sugar, tapioca starch, and a fragrant pandan leaf.

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.

The texture, the aroma, and that whisper of tropical coconut make these Tapioca Coconut Mini Cookies (kanom ping) truly unforgettable.

Coconut milk cookies might sound simple, but like most Thai cookies, there’s always something unique going on.

What makes this coconut milk cookie so special is its delicate texture—crispy on the outside and powdery soft inside, almost like it dissolves the moment it hits your tongue.

In Thailand, these cookies are often baked until they turn a golden yellow with small cracks on top, a sign that they’re perfectly cooked.

For anyone interested in Thai coconut milk cookies recipes that are simple and gluten-free, this is a must-try!

The gentle aroma of pandan and coconut adds a nostalgic charm to every bite.

Whether you’re already a fan of khanom ping or new to Thai desserts, these cookies are a great way to bring the warmth of Thai home baking into your kitchen.

Give this Thai coconut milk cookies recipe a try—and discover the joy of baking with ingredients that have been used in Thai kitchens for generations. 🌸

FAQs

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.

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.

They might be overbaked or the dough was too dry. Reduce baking time slightly or knead in a little more coconut milk before shaping.

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.

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!

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)
1 Reviews

Prep time

2 hours 20 minutes

Cook time

30 minutes

Serves

5

Share the love!

Ingredients

US Metric
Calories: 1393kcal Total Fat: 25g Protein: 4g Carbs: 303g Sodium: 20mg

Steps

  • How to Bake Thai Coconut Milk Cookie (Khanom Phing):

    1. Mix sugar with coconut milk and heat it over low heat for about 3 minutes. Remove from heat and let it cool to warm.

      Mix sugar with coconut milk
      heat it over low heat for about 3 minutes

    2. Sift the flour into a bowl and set it aside.

      Sift the flour into a bowl and set it aside.

    3. Add the egg yolk and food coloring (if using) into the mixed coconut milk, then mix well.

      Add the egg yolk
      Add food coloring (if using)
      then mix well.

    4. Pour mixed egg yolk with food coloring in tapioca flour bowl and knead until the mixture is well combined.

      Pour mixed egg yolk with food coloring in tapioca flour bowl
      knead it well
      knead until the mixture is well combined

    5. Wrap the dough with food wrap and let it rest at room temperature for at least 3 hours or overnight.

      Wrap the dough with food wrap

    6. 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.

      crumble the flour into a powdery texture
      press it into a mold
      Use plastic wrap when pressing it into a mold to prevent it from sticking to the paper.

    7. Bake at 180°C for 30 minutes. Let the cookies cool before serving.

      Bake at 180°C for 30 minutes.
      Let the cookies cool before serving.

Nutritional info

% of daily value
protein: 4g
8%
fat: 25g
38%
carbs: 303g
101%
fiber: 0g
0
saturatedFat: 20g
100%
sugar: 100g
sodium: 20mg
1%
cholesterol: 145mg
48%

Calorie 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.
1 comment
m

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

Sho @ Hungry For Thai

You're welcome. Enjoy cooking!

12th February, 2025 at 23:56

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