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Khao Niew Dam Piek Maphrao Awn

Black Glutinous Rice Pudding with Young Coconut Flesh

Ingredients (Four serving):

2 1/2 cups black glutinous rice
1 cup coconut cream
2 cups sugar
5 cups young coconut juice
3 cups young coconut flesh, cut into slices
1/2 tsp salt


Vitamin B, C, E, K, Folate, Iron, Magnesium, Manganese, Selenium


Preparation: 10 mins
Cooking: 20 mins
Total: 30 mins


  1. Rinse the black glutinous rice in water twice. Pour into a pot and add coconut juice. Place over medium heat and boil until the rice is thoroughly cooked.

  2. Add sugar and continue boiling until well dissolved.

  3. Add coconut flesh. Stir well. Bring to a boil once again and turn off the heat.

  4. Mix the coconut cream and salt together and place over low heat. Stir regularly to prevent the coconut cream from separating. When the coconut cream is well heated and salt is thoroughly dissolved, remove from the heat.

  5. Spoon the sweet glutinous rice into a serving bowl and top with some salted coconut cream.



  • The young coconut flesh can be substituted with longan.

  • The black glutinous rice can be substituted with the white kind which is widely used in many Thai desserts including the popular “Mango with Sticky Rice.”

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