By Sho @ Hungry for Thai
on
Feb 9th 2025 
Prep time
2 hours 20 minutes
Cook time
30 minutes
Serves
5
Ingredients
Steps
-
How to Bake Thai Coconut Milk Cookie (Khanom Phing):
-
Mix sugar with coconut milk and heat it over low heat for about 3 minutes. Remove from heat and let it cool to warm.
-
Sift the flour into a bowl and set it aside.
-
Add the egg yolk and food coloring (if using) into the mixed coconut milk, then mix well.
-
Pour mixed egg yolk with food coloring in tapioca flour bowl and knead until the mixture is well combined.
-
Wrap the dough with food wrap and let it rest at room temperature for at least 3 hours or overnight.
-
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.
-
Bake at 180°C for 30 minutes. Let the cookies cool before serving.
-
Nutritional info
% of daily valueCalorie Breakdown
Protein
16 cal
Fat
213 cal
Carbs
1164 cal
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases—at no extra cost to you. Thanks for supporting Hungry For Thai!
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
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.
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.
Leave A Comment
More recipes to try…
Easy Air Fryer Banana Brownie – Only 3 Ingredients!
6th February 2025
This Thai dessert is a healthy and easy-to-make treat. It requires only a few ingredients and contains no sugar or eggs, making it perfect for those looking for a clean-eating option while still getting natural energy.
Delicious Grilled Bananas with Coconut Sauce
26th March 2025
This is one of Thailand’s most popular street food snacks—sweet and smoky grilled bananas, usually cooked over a charcoal grill. But guess what? You don’t need a charcoal grill to enjoy this delicious treat! With an air fryer, you can easily make grilled bananas at home that taste just as amazing.
Mango and Sticky Rice
27th January 2025
It's a delicious blend of glutinous rice cooked in coconut milk, served with fresh, sweet, ripe mangos. It's especially popular during mango season in Thailand and can be found at almost every street food stall. Let me tell you—it's easy to make. Let's do it!
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
Leave A Comment
Leave A Comment