Thai Desserts Guide: 25 Sweets You Need to Try in Thailand (2026)

Thai desserts are the most underrated part of Thai cuisine. Everyone comes to Thailand for the pad thai, the green curry, the tom yum. But the desserts — collectively called ขนม (kanom) — are a world of their own: coconut-milk-rich, pandan-scented, jewel-colored, and texturally unlike anything in Western pastry traditions. They range from ancient royal confections that take days to prepare to 10-Baht street cart snacks that taste like edible perfection.

Most travelers try mango sticky rice, declare it amazing, and move on. That is like visiting Italy, eating one slice of pizza, and declaring you have experienced Italian food. Thailand has hundreds of traditional desserts — sweet soups, coconut custards, steamed cakes, fried pastries, fruit preparations, ice cream unlike anything you have tasted, and a category of sugar-art sweets so beautiful they were once reserved for royalty.

This guide covers 25 essential Thai desserts. For each one, we give you the Thai name with Thai script, a pronunciation guide, what it is, where to find it, what to pay, and our honest assessment. We have eaten every single one of these.

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How Thai Desserts Are Different

Before the list, a quick primer on what makes Thai desserts distinct:

The Base Ingredients

Thai desserts revolve around five core ingredients that appear in nearly everything:

1. Coconut milk (กะทิ, kati) — The backbone of Thai sweets. Fresh coconut cream and coconut milk replace dairy cream and butter in almost every application. The richness, the sweetness, the aroma — coconut milk is to Thai desserts what butter is to French pastry.

2. Palm sugar (น้ำตาลปี๊บ, nam tan peep) — Darker and more complex than white sugar, with caramel and butterscotch notes. Made from the sap of palmyra or coconut palms.

3. Pandan leaves (ใบเตย, bai toey) — The "vanilla of Southeast Asia." Pandan gives Thai desserts their distinctive green color and a fragrance that is floral, grassy, and slightly sweet. You will notice it everywhere.

4. Rice flour and sticky rice (แป้งข้าวเจ้า/ข้าวเหนียว) — The structural base for cakes, dumplings, and the famous sticky rice desserts.

5. Mung beans (ถั่วเหลือง, tua lueang) — Used as paste fillings, toppings, and the base for several traditional sweets.

The Flavor Profile

Thai desserts are sweeter than most Western palates expect. They also tend to be:

• Less sugary-sweet and more coconut-sweet — the sweetness comes from coconut rather than refined sugar
• Fragrant — pandan, jasmine, rose water, and coconut create complex aromas
• Textured — chewy, gelatinous, crunchy, and silky textures are prized
• Colorful — natural dyes from pandan (green), butterfly pea (blue/purple), and turmeric (yellow) create vivid colors

Where to Find Thai Desserts

• Street carts and night markets — The most common source. Look for carts with colorful displays of wrapped sweets.
• Morning markets — Traditional Thai markets sell kanom in the morning (6-10am). This is where locals buy sweets.
• 7-Eleven — Surprisingly good selection of packaged Thai desserts in the chilled section.
• Department store food floors — The ground-floor food sections of Central, The Mall, and Siam Paragon have dedicated Thai dessert counters.
• Temple fairs — During Buddhist holidays and temple festivals, dessert stalls multiply. These are some of the best and most traditional sweets you will find.

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The 25 Essential Thai Desserts

1. Mango Sticky Rice (ข้าวเหนียวมะม่วง)

Thai name: Khao Niao Mamuang (ข้าวเหนียวมะม่วง) Pronunciation: cow nee-ow ma-moo-ang Price: 80-150B at restaurants, 60-100B at street stalls Where to find it: Everywhere. Night markets, street carts, restaurants, food courts. In season (April-June), it is literally inescapable.

What it is: Warm glutinous sticky rice soaked in sweetened coconut cream, served alongside slices of ripe Nam Dok Mai mango (มะม่วงน้ำดอกไม้), drizzled with additional coconut cream and sometimes sprinkled with toasted mung beans or sesame seeds.

Why it is legendary: The combination of warm, sweet, salty coconut rice with cold, perfectly ripe mango is one of the great simple desserts on earth. The coconut cream has a pinch of salt that balances the sweetness. The sticky rice should be warm and slightly chewy. The mango should be so ripe it is almost custard-like.

Best version location: Mae Varee (แม่วารี) near BTS Thong Lo in Bangkok is the most famous mango sticky rice vendor in Thailand. The mango is hand-selected for ripeness and the coconut cream is mixed fresh daily. Worth the trip.

How to order: "Khao niao mamuang nueng tee" (one mango sticky rice, please). Or just point — every vendor knows what you want.

Season: Best from March to June when Nam Dok Mai mangoes are in peak season. Available year-round but the mango quality drops outside season.

Photo-worthy rating: 10/10. The yellow mango against white rice with golden coconut cream is one of the most photographed dishes in Thailand.

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2. Tub Tim Grob (ทับทิมกรอบ)

Thai name: Tub Tim Grob (ทับทิมกรอบ) Pronunciation: tup tim grawp Price: 30-50B Where to find it: Night markets, dessert stalls, food courts, mall dessert counters

What it is: Crunchy water chestnut cubes coated in ruby-red tapioca flour, served in sweetened coconut milk over crushed ice. The name means "crispy rubies" — and that is exactly what the water chestnuts look like: translucent red jewels.

Why it is special: The texture contrast is mesmerizing. The water chestnuts are crunchy inside their soft, slippery tapioca coating. The coconut milk is cold and sweet. The crushed ice turns the whole thing into an icy, refreshing soup. It is the perfect hot-weather dessert and one of the most visually beautiful.

Best version location: Any dedicated Thai dessert stall at a night market. The best versions have freshly made water chestnut rubies (not the pre-packaged kind).

How to order: "Tub tim grob" — the name is distinctive enough that vendors will know immediately.

Photo-worthy rating: 9/10. The red rubies floating in white coconut milk are gorgeous.

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3. Kanom Krok (ขนมครก)

Thai name: Kanom Krok (ขนมครก) Pronunciation: ka-nom krok Price: 20-30B for 6-8 pieces Where to find it: Street carts, morning markets, night markets, walking streets

What it is: Small coconut milk pancakes cooked in a special cast-iron pan with hemispherical molds. The bottom is crispy and golden; the top is soft, custardy, and filled with sweet coconut cream. Often topped with corn, taro, spring onion, or shredded coconut.

Why it matters: Kanom krok is ancient Thai street food — the pans are the same design they have been for centuries. Watching a vendor make them is half the experience: the batter goes in, the lid goes on, and a few minutes later you get perfectly domed little pancakes that are crispy on the outside and molten coconut cream on the inside.

Best version location: The vendors at Chiang Mai's Sunday Walking Street make excellent kanom krok. In Bangkok, look for vendors near Chatuchak or any morning market.

How to order: "Kanom krok sip baht" (10 Baht worth) or just hold up fingers for how many sets you want.

Sweet or savory: Comes in both. The sweet version (coconut cream filling) is classic. The savory version (with spring onion and corn topping) is excellent too. Get both.

Photo-worthy rating: 7/10. The cast-iron pan full of golden domes is photogenic.

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4. Roti (โรตี)

Thai name: Roti (โรตี) Pronunciation: ro-tee Price: 20-50B depending on toppings Where to find it: Night markets, street carts (especially in southern Thailand and Muslim neighborhoods)

What it is: Thin, crispy flatbread made from stretched dough cooked on a flat griddle with plenty of margarine or butter. The basic version is served with sweetened condensed milk and sugar. Toppings range from banana, egg, Nutella, and cheese to peanut butter and Thai tea flavoring.

Why it belongs here: Roti is not originally Thai — it is a Muslim-Indian import that has become completely integrated into Thai street food culture. The southern Thai version (especially in Phuket, Krabi, and the islands) is thinner, crispier, and more buttery than the Indian original. Watching a roti vendor stretch the dough paper-thin, flip it onto the hot griddle, and fold it into a crispy parcel is mesmerizing.

Best version location: The roti vendors along Khao San Road in Bangkok are famous but overpriced. For the real deal, go to any Muslim neighborhood in southern Thailand — Phuket Old Town, Krabi Town, or the streets around any mosque in the south.

How to order: "Roti gluay" (banana roti), "Roti khai" (egg roti), "Roti Nutella" (self-explanatory). "Roti tammada" for the plain version.

Best topping combination: Banana + egg + condensed milk = the classic backpacker order. Try banana + peanut butter for something different.

Photo-worthy rating: 8/10. The dough-stretching performance is extremely watchable.

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5. Coconut Ice Cream (ไอติมกะทิ)

Thai name: I-Tim Kati (ไอติมกะทิ) Pronunciation: eye-tim ga-tee Price: 30-60B in a cup, 50-80B in a coconut shell Where to find it: Night markets, street carts, tourist areas (Chatuchak, walking streets)

What it is: Ice cream made from fresh coconut milk rather than dairy. Served in a cup or a halved coconut shell with toppings: roasted peanuts, sweet corn, sticky rice, palm seeds (luk jark), shredded coconut, and sometimes chocolate or fruit sauces.

Why it is different from regular coconut ice cream: Thai coconut ice cream is lighter and less sweet than Western ice cream. The coconut flavor is natural and fresh, not artificially flavored. The texture is softer — closer to Italian gelato than American hard ice cream. And the toppings (especially sticky rice and corn) are uniquely Thai.

Best version location: The coconut ice cream vendors at Chatuchak Weekend Market in Bangkok serve it in a real coconut shell with generous toppings. The floating markets (Amphawa, Damnoen Saduak) also have excellent versions.

How to order: "I-tim kati nueng tee" (one coconut ice cream). Point at your preferred toppings. Vendors usually let you choose 3-4 from the display.

Photo-worthy rating: 9/10. Coconut ice cream served in an actual coconut shell with colorful toppings is peak Instagram.

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6. Kanom Buang (ขนมเบื้อง)

Thai name: Kanom Buang (ขนมเบื้อง) Pronunciation: ka-nom beuang Price: 20-40B for 3-5 pieces Where to find it: Street carts, temple fairs, Grand Palace area in Bangkok, night markets

What it is: Crispy Thai crepes — thin, crunchy shells filled with either a sweet filling (meringue cream with shredded coconut and foi thong, golden egg threads) or a savory filling (chopped shrimp, cilantro, coconut). The shells are made from rice flour batter cooked on a hot dome-shaped pan.

Why it matters: Kanom buang is one of the oldest Thai street desserts, with origins in the Ayutthaya period (14th-18th century). The crispy shell shatters when you bite into it, revealing the soft, sweet (or savory) filling inside. The combination of textures is addictive. Both the sweet and savory versions are excellent — get a mixed bag.

Best version location: The Grand Palace area in Bangkok has excellent kanom buang vendors. In Chiang Mai, look for them at the Sunday Walking Street.

How to order: "Kanom buang wan" (sweet version), "kanom buang khem" (savory version), or "kanom buang ruam" (mixed).

Photo-worthy rating: 7/10. The little crescent-shaped crepes are cute.

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7. Foi Thong (ฝอยทอง)

Thai name: Foi Thong (ฝอยทอง) Pronunciation: foy tong Price: 30-60B per bag or portion Where to find it: Thai dessert counters, morning markets, temple fairs, department store food floors

What it is: Golden threads of egg yolk cooked in sugar syrup. The egg yolk is piped through a fine cone into bubbling sugar syrup, creating thin, golden threads that are then bundled into neat nests. The result is intensely sweet, rich, and egg-yolky — like a concentrated, shredded creme brulee.

Why it is historically fascinating: Foi thong came to Thailand via Portuguese missionaries in the 17th century. A woman named Marie Guimar (Thao Thong Kip Ma), who was of mixed Portuguese-Japanese-Bengali ancestry, introduced several egg-based sweets to the Ayutthaya court. These "Thong" family desserts (foi thong, thong yip, thong yod, thong ek) became royal confections and remain integral to Thai celebrations. They are served at weddings, New Year celebrations, and auspicious occasions because "thong" means gold, symbolizing prosperity.

Best version location: Nakhon Pathom province (near Bangkok) is famous for foi thong. In Bangkok, the dessert counters at Siam Paragon or Central World food floors sell excellent versions.

How to order: "Foi thong nueng tung" (one bag of foi thong).

Photo-worthy rating: 8/10. The golden threads look like spun gold.

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8. Thong Yip, Thong Yod, Thong Ek (ทองหยิบ, ทองหยอด, ทองเอก)

Thai name: Thong Yip (ทองหยิบ), Thong Yod (ทองหยอด), Thong Ek (ทองเอก) Pronunciation: tong yip, tong yot, tong ek Price: 10-20B each, or 80-150B for a mixed box Where to find it: Thai dessert counters, markets, temple fairs, wedding celebrations

What they are: Three members of the "golden" dessert family, all made from egg yolk and sugar:

• Thong Yip (ทองหยิบ): "Pinched gold" — small flower-shaped cups of egg yolk cooked in sugar syrup, with 5 pinched petals. The most visually delicate.
• Thong Yod (ทองหยอด): "Drop of gold" — teardrop-shaped egg yolk balls in sugar syrup. Smooth, glossy, and intensely sweet.
• Thong Ek (ทองเอก): "Supreme gold" — cone or pyramid-shaped egg yolk confections, the most elaborate of the three. Often decorated with gold leaf.

Why they matter: These are Thailand's royal desserts — they were literally developed for the royal court. Today, they are served at every auspicious Thai occasion: weddings, housewarmings, ordinations, and New Year celebrations. The golden color symbolizes wealth and prosperity. Making them requires serious skill — the egg yolk must be cooked at exactly the right temperature and shaped by hand.

Best version location: Petchaburi province is Thailand's dessert capital and produces the finest thong family sweets. In Bangkok, the dessert shops around Yaowarat (Chinatown) and the food floors of major department stores are reliable.

How to order: "Thong yip sam chin" (three thong yip pieces). Or buy a mixed box (กล่องรวม, glong ruam).

Photo-worthy rating: 9/10. These are literally golden jewels.

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9. Bua Loy (บัวลอย)

Thai name: Bua Loy (บัวลอย) Pronunciation: boo-ah loy Price: 30-50B Where to find it: Night markets, dessert stalls, food courts, temple fairs

What it is: Small, colorful glutinous rice flour balls floating in warm sweetened coconut milk. The balls come in multiple colors (white, pink, green, purple) achieved with natural dyes (pandan for green, butterfly pea for purple, beetroot for pink). Some versions include taro, pumpkin, or black sesame filling inside the balls.

Why it is comforting: Bua loy is Thai comfort food — warm, sweet, and texturally satisfying. The rice balls are slightly chewy (like mini mochi), and the warm coconut milk is rich and soothing. It is especially popular during the cool season (November-February) and is traditionally eaten during Loy Krathong festival.

Best version location: The dessert stalls at Chiang Mai's night markets serve excellent bua loy. Look for vendors who make the balls fresh rather than using frozen ones.

How to order: "Bua loy nueng tee" (one bua loy). Some stalls offer "bua loy fak thong" (pumpkin bua loy) or "bua loy peuak" (taro bua loy) — both worth trying.

Photo-worthy rating: 8/10. The colorful balls floating in white coconut milk are beautiful.

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10. Sangkhaya (สังขยา)

Thai name: Sangkhaya (สังขยา), often as Sangkhaya Fak Thong (สังขยาฟักทอง) Pronunciation: sang-ka-yah fak tong Price: 30-60B per piece Where to find it: Morning markets, food courts, dessert stalls

What it is: Thai coconut custard, most famously steamed inside a whole pumpkin (fak thong). The custard is made from coconut milk, eggs, palm sugar, and pandan. When steamed inside a pumpkin, the custard absorbs the sweetness of the pumpkin flesh, and you eat the custard together with scoops of the soft pumpkin.

Why it stands out: Sangkhaya fak thong is a dessert that looks like a magic trick. A whole pumpkin arrives, you cut it open, and inside is smooth, silky coconut custard where the seeds used to be. The pumpkin flesh is tender and sweet, and when combined with the rich custard, it is extraordinarily satisfying.

Also found as: Sangkhaya steamed in individual cups, or spread on toast (sangkhaya toast is a Thai breakfast classic — sweet coconut custard on white bread, 15-25B).

Best version location: Morning markets throughout Thailand sell whole sangkhaya pumpkins. The Talat Rot Fai (train market) in Bangkok has good versions. Or try sangkhaya toast at any old-school Thai coffee shop.

How to order: "Sangkhaya fak thong" for the pumpkin version. "Sangkhaya pang" for the toast version.

Photo-worthy rating: 8/10. A whole pumpkin cut open to reveal custard = excellent content.

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11. Kluay Tod (กล้วยทอด)

Thai name: Kluay Tod (กล้วยทอด) Pronunciation: gloo-ay tawt Price: 20-30B per bag Where to find it: Street carts, morning markets, night markets, anywhere near schools and offices

What it is: Deep-fried banana fritters. Ripe bananas (usually the small, sweet กล้วยน้ำว้า, kluay nam wa variety) are coated in a batter made from rice flour, shredded coconut, sesame seeds, and a pinch of salt, then deep-fried until golden and crispy.

Why it is a must-try: Kluay tod is the ultimate Thai snack — crispy, sweet, warm, and satisfying. The batter is thin and shatteringly crisp, and the banana inside is soft and caramelized from the heat. The shredded coconut in the batter adds texture. At 20B for a bag of 4-5 fritters, it is one of the best-value snacks in the country.

Variations:

• Kluay kaek (กล้วยแขก): Similar but with a thicker, turmeric-yellow batter. Slightly different texture — more cakey than crispy.
• Kluay ping (กล้วยปิ้ง): Grilled banana on a stick — no batter, just caramelized banana. Even cheaper (10-15B).

Best version location: Any street cart where the bananas are being fried fresh in front of you. The best ones are hot and crispy. Avoid pre-fried bags that have been sitting for hours.

How to order: "Kluay tod nueng tung" (one bag of fried banana).

Photo-worthy rating: 6/10. Simple but the golden color is appetizing.

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12. Kluay Buat Chi (กล้วยบวชชี)

Thai name: Kluay Buat Chi (กล้วยบวชชี) Pronunciation: gloo-ay boo-at chee Price: 25-40B Where to find it: Dessert stalls, food courts, morning markets

What it is: Bananas simmered in sweetened coconut milk with a pinch of salt. The name literally means "bananas that have ordained as nuns" — a reference to the white coconut milk covering the bananas like a nun's white robes. The bananas soften in the warm coconut milk, absorbing its sweetness.

Why it is underrated: This is one of the simplest Thai desserts — just three ingredients (bananas, coconut milk, sugar) — but the result is deeply comforting. The warm, sweet coconut milk with soft banana pieces is like a hug in a bowl. It is Thailand's version of a warm dessert soup and it is perfect after a heavy meal.

Best version location: Morning markets throughout Thailand. This is a traditional Thai breakfast dessert.

How to order: "Kluay buat chi nueng tee."

Photo-worthy rating: 5/10. Looks simple but tastes beautiful.

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13. Khao Lam (ข้าวหลาม)

Thai name: Khao Lam (ข้าวหลาม) Pronunciation: cow lahm Price: 20-40B per tube Where to find it: Roadside stalls (especially in northeastern and northern Thailand), night markets, highway rest stops

What it is: Sticky rice mixed with coconut milk, sugar, and sometimes black beans or taro, stuffed into a bamboo tube and slow-roasted over a charcoal fire. The bamboo tube is split open to reveal a log of fragrant, sweet sticky rice infused with a smoky bamboo flavor. Some versions include a layer of sweet coconut custard in the center.

Why it is special: Khao lam is roadside food at its finest. The bamboo tube serves as both cooking vessel and flavor agent — the rice absorbs a subtle woody, smoky flavor that cannot be replicated any other way. Breaking open a warm bamboo tube to find perfectly cooked sticky rice inside feels like unwrapping a gift.

Variations:

• Khao lam regular — white sticky rice with coconut milk and sugar
• Khao lam dam — made with black sticky rice, slightly nuttier flavor
• Khao lam sai sangkhaya — with a coconut custard center (the premium version)

Best version location: The roadside stalls along the highways in northeastern Thailand (Isaan) are legendary. In Chiang Mai, look for vendors along the road to Doi Suthep.

How to order: "Khao lam nueng ton" (one tube of khao lam). If available, "khao lam sai sangkhaya" for the custard-filled version.

Photo-worthy rating: 8/10. Bamboo tubes lined up over a charcoal fire looks incredible.

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14. Luk Chup (ลูกชุบ)

Thai name: Luk Chup (ลูกชุบ) Pronunciation: look chup Price: 40-80B for a small box, 100-200B for a gift box Where to find it: Temple fairs, Thai dessert shops, department store food floors, souvenir shops

What it is: Miniature fruit and vegetable shapes sculpted from mung bean paste, painted with food coloring, and glazed with a thin agar coating for shine. Each piece is an exact replica of a real fruit — mango, chili, eggplant, strawberry, lychee, watermelon — in miniature, about the size of a grape.

Why it is extraordinary: Luk chup is edible art. The level of detail in each piece is astonishing — a tiny chili pepper has a perfect gradient from green to red, a miniature mango has a yellow-green blush, a strawberry has individual painted seeds. The mung bean paste inside is smooth, sweet, and mildly flavored. These are traditionally royal Thai confections — making them requires patience, artistic skill, and steady hands.

Best version location: Petchaburi province (Thailand's dessert capital) produces the finest luk chup. In Bangkok, the Thai dessert section of Siam Paragon food floor and the dessert stalls near the Grand Palace area sell high-quality versions.

How to order: "Luk chup" — usually sold in boxes. Point at the size box you want.

Photo-worthy rating: 10/10. Hands down the most photogenic Thai dessert. They look like tiny painted jewels.

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15. Khanom Chan (ขนมชั้น)

Thai name: Khanom Chan (ขนมชั้น) Pronunciation: ka-nom chan Price: 20-40B per piece or set Where to find it: Morning markets, Thai dessert counters, temple fairs

What it is: A layered pandan-coconut jelly cake with alternating green (pandan) and white (coconut) layers. The texture is firm but yielding — somewhere between jelly and soft candy. It peels apart in layers, which is both fun and satisfying. The pandan flavor is gentle and fragrant.

Why it is interesting: Khanom chan means "layered dessert" — it traditionally has 9 layers, an auspicious number in Thai culture. The dessert is associated with good luck and moving up in life (layer by layer). It is commonly served at promotions, housewarmings, and celebratory events.

Best version location: Morning markets throughout Thailand. The traditional versions at temple fairs are often the best.

How to order: "Khanom chan" — it is usually pre-cut into diamond or rectangle shapes.

Photo-worthy rating: 7/10. The layered green-and-white cross-section is visually appealing.

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16. Itim Kathi Sot (ไอติมกะทิสด — Fresh Coconut Milk Popsicle)

Thai name: Itim Kathi or Itim Thai (ไอติมกะทิ/ไอติมไทย) Pronunciation: eye-tim ga-tee Price: 10-20B per bar Where to find it: Street carts with bicycle-mounted coolers, morning markets, outside schools

What it is: Simple popsicles made from coconut milk, sugar, and various flavors — pandan, taro, corn, red bean, chocolate, strawberry. Sold from mobile carts (often mounted on bicycles or motorbikes) that roam neighborhoods playing a distinctive jingle. The texture is slightly icy and granular, not as smooth as commercial ice cream.

Why it is charming: Thai coconut popsicles are the sound of childhood for every Thai person. The ice cream cart jingle is as recognizable in Thailand as the ice cream truck song is in the West. Buying one from a roaming cart feels like stepping back in time. At 10-15B, they are the cheapest frozen treat in the country.

Best version location: Anywhere you hear the jingle. The carts roam neighborhoods throughout Thailand, especially near schools in the afternoon. The pandan and taro flavors are the most authentically Thai.

How to order: Flag down the cart, point at the flavor you want, pay 10-20B.

Photo-worthy rating: 6/10. Simple and nostalgic.

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17. Woon (วุ้น) — Thai Jelly Desserts

Thai name: Woon (วุ้น) Pronunciation: woon Price: 10-30B per piece Where to find it: Morning markets, dessert stalls, 7-Eleven (packaged), food courts

What it is: A broad category of Thai jelly desserts made from agar (seaweed-derived gelatin). Woon comes in endless flavors and colors — coconut, pandan, butterfly pea, coffee, fruit — and is often layered or molded into decorative shapes. Common varieties include:

• Woon kati (วุ้นกะทิ): Coconut milk jelly — rich, milky, and wobbly
• Woon bai toey (วุ้นใบเตย): Pandan jelly — green, fragrant, and refreshing
• Woon maprao (วุ้นมะพร้าว): Coconut water jelly — lighter and more refreshing than the coconut milk version
• Woon lookchup: Fruit-shaped jelly (similar concept to luk chup but with jelly instead of mung bean)

Why it is a staple: Woon is Thailand's default light dessert — it appears at virtually every Thai meal where dessert is served. It is light, refreshing, not too sweet, and the agar base makes it naturally vegan (unlike gelatin-based Western jellies). The layered versions (alternating pandan and coconut layers) are particularly beautiful.

Best version location: Morning markets sell the freshest and most creative woon. The 7-Eleven chilled section has decent packaged versions for 10-15B.

Photo-worthy rating: 7/10. The layered and colored versions are quite pretty.

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18. Khanom Mo Kaeng (ขนมหม้อแกง)

Thai name: Khanom Mo Kaeng (ขนมหม้อแกง) Pronunciation: ka-nom maw gaeng Price: 20-40B per piece Where to find it: Petchaburi province (specialty), morning markets, Thai dessert counters

What it is: A baked custard tart made from mung bean paste, coconut cream, eggs, and palm sugar, topped with fried shallots. The texture is firm and dense — like a Southeast Asian version of creme caramel but with the added depth of palm sugar and a savory hit from the crispy shallots on top.

Why it is a hidden gem: Most tourists never encounter khanom mo kaeng because it does not look Instagram-worthy. It is brown, dense, and topped with what appears to be fried onions. But the flavor is extraordinary — the palm sugar gives it butterscotch depth, the mung bean gives body, the egg custard is rich, and the shallots add a savory-sweet crunch that ties everything together. It is the Thai dessert equivalent of a well-aged wine — complex, sophisticated, and unfashionable in the best way.

Best version location: Petchaburi (เพชรบุรี) is the undisputed capital of khanom mo kaeng. The shops along the main road through town sell versions that have been perfected over generations. In Bangkok, Kanom Thai shops at Siam Paragon and Central World food floors carry good versions.

How to order: "Khanom mo kaeng nueng chin" (one piece).

Photo-worthy rating: 4/10. Not photogenic. Tastes far better than it looks.

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19. Khanom Tom (ขนมต้ม)

Thai name: Khanom Tom (ขนมต้ม) Pronunciation: ka-nom tom Price: 10-20B for 3-4 pieces Where to find it: Morning markets, temple fairs, Thai dessert stalls

What it is: Small boiled rice flour balls with a sweet filling (usually mung bean paste or coconut sugar), coated in shredded coconut. They look like little snowballs. The outer layer is soft and slightly chewy, the shredded coconut adds texture, and the filling provides sweetness.

Why it is satisfying: Khanom tom is Thai mochi before mochi was trendy. The texture is similar — soft, chewy, yielding — but the coconut coating and palm sugar filling give it a distinctly Thai flavor profile. Pop one in your mouth and you get coconut, then chew, then sweetness from the center. At 10B for a handful, they are absurdly cheap.

Best version location: Any morning market in Thailand. Look for the vendor with baskets of different colored balls — white (coconut), green (pandan), pink (rose), and yellow (turmeric).

How to order: Point and hold up fingers. They are sold by the piece or in small bags.

Photo-worthy rating: 6/10. The coconut-covered balls in colorful baskets are charming.

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20. Sarim (ซ่าหริ่ม)

Thai name: Sarim (ซ่าหริ่ม) Pronunciation: sah-rim Price: 25-40B Where to find it: Dessert stalls, night markets, food courts

What it is: Colorful thin noodles made from rice flour (green from pandan, pink from rose, yellow from turmeric) served in sweetened coconut milk over crushed ice. Often garnished with jackfruit pieces. Think of it as a cold dessert soup with edible confetti.

Why it is refreshing: Sarim is the most refreshing Thai dessert — it is essentially a cold coconut milk drink with soft noodles to chew on. The noodles have almost no flavor, so the star is the sweetened coconut milk. On a hot day (which is most days in Thailand), sarim is pure relief.

Best version location: Any dedicated Thai dessert stall. Look for the display of colored noodles in a clear container.

How to order: "Sarim nueng tee."

Photo-worthy rating: 7/10. The multicolored noodles in white coconut milk are visually striking.

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21. Thai Tea Creme Brulee and Modern Fusion Desserts

Thai name: Varies by restaurant Price: 80-180B at cafes Where to find it: Hipster cafes in Bangkok (Ari, Thong Lo, Ekkamai), Chiang Mai (Nimman area), tourist-area restaurants

What it is: Modern Thai-Western fusion desserts that have become popular in Thailand's cafe culture. The most famous is Thai tea creme brulee — a classic French creme brulee made with Thai cha yen (ชาเย็น, Thai iced tea) instead of vanilla, giving it a bright orange color and a malty, creamy tea flavor. Other popular fusions include:

• Pandan creme brulee — green-hued, with delicate pandan fragrance
• Mango sticky rice pancakes — Japanese souffle pancakes topped with mango and coconut cream
• Thai tea tiramisu — layers of Thai tea-soaked cake with mascarpone
• Coconut cheesecake — New York-style cheesecake with coconut base

Why it is worth mentioning: These are not traditional Thai desserts, but they represent the evolution of Thai food culture. Bangkok and Chiang Mai's cafe scenes have produced creative Thai-Western hybrids that are genuinely delicious. They are also priced like Western cafe desserts (100-200B), so they are not budget-friendly — but as an occasional treat, they are worth trying.

Best version location: After You (อาฟเตอร์ยู) is Thailand's most famous dessert cafe chain and specializes in these fusion desserts. Multiple locations in Bangkok (Siam Paragon, CentralWorld, Thong Lo).

Photo-worthy rating: 9/10. These are designed to be Instagrammed.

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22. Khanom Pang Sai Kaya (ขนมปังไส้กะหยา) — Thai Custard Buns

Thai name: Khanom Pang Sai Kaya (ขนมปังไส้กะหยา) Pronunciation: ka-nom pang sai ga-ya Price: 10-25B per bun Where to find it: Thai bakeries, morning markets, 7-Eleven, street carts

What it is: Soft bread buns filled with Thai custard (sangkhaya/kaya) — a coconut-egg custard flavored with pandan. The buns are pillowy soft and the filling is smooth, sweet, and aromatic. They are the Thai version of Japanese cream buns, but with a distinctly Southeast Asian pandan-coconut filling.

Why they are the perfect travel snack: At 10-15B, these buns are the cheapest satisfying dessert you will find. They are portable, mess-free, and filling enough to serve as a between-meals snack. The pandan custard is gently sweet and the bread is soft and fresh (at good bakeries). 7-Eleven sells packaged versions that are decent in a pinch.

Best version location: Thai bakery chains like Yamazaki and S&P have reliable versions. Independent Thai bakeries near morning markets often have the freshest ones.

How to order: "Khanom pang sai kaya" or just point — they are usually displayed prominently.

Photo-worthy rating: 5/10. They look like normal buns until you bite them open.

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23. Khanom Thuay (ขนมถ้วย)

Thai name: Khanom Thuay (ขนมถ้วย) Pronunciation: ka-nom too-ay Price: 5-10B per cup Where to find it: Morning markets, street carts, temple fairs

What it is: Two-layered steamed coconut pudding served in tiny porcelain cups. The bottom layer is a sweetened rice flour pudding (flavored with pandan, taro, or corn), and the top layer is a thick, salty coconut cream. The contrast between the sweet bottom and salty top is the point.

Why it is a perfect market snack: Khanom thuay is the quintessential Thai morning market snack. The little cups are adorable, the sweet-salty combination is addictive, and at 5-10B per cup you can eat a dozen without guilt. The coconut cream top layer should be thick enough to hold its shape when you peel off the wrapper — that is the sign of a good one.

Best version location: Any busy morning market in Thailand. The Tha Phae Gate morning market area in Chiang Mai and the Or Tor Kor market in Bangkok have excellent versions.

How to order: Point and show fingers. They are sold by the cup. Buy 4-6 for a satisfying snack (40-60B total).

Photo-worthy rating: 7/10. The tiny cups lined up in rows are cute.

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24. Kluay Ping (กล้วยปิ้ง) — Grilled Banana

Thai name: Kluay Ping (กล้วยปิ้ง) Pronunciation: gloo-ay ping Price: 10-15B per banana Where to find it: Street carts (especially in the afternoon), roadside stalls, night markets, bus stations

What it is: Bananas grilled whole on a charcoal rack until the skin chars and the flesh caramelizes. The bananas used are Nam Wa (กล้วยน้ำว้า) — shorter, fatter, and sweeter than the Cavendish bananas most Westerners know. The grilling concentrates the sugars, turning the banana into a warm, sticky, caramelized treat.

Why it is brilliant in its simplicity: No batter, no frying, no added sugar. Just banana + fire = dessert. The charcoal adds a whisper of smoke, the natural sugars caramelize, and the result is a warm, sweet, smoky banana that costs almost nothing. It is the most honest dessert in Thailand.

Variations:

• Plain grilled — just banana on the grill, eaten as-is
• Pressed and grilled — banana flattened with a press, creating more surface area for caramelization
• Dipped in coconut cream — some vendors offer a coconut cream dipping sauce

Best version location: Roadside stalls and afternoon street carts throughout Thailand. The best grilled bananas are found at the humblest stalls — a grandmother with a charcoal grill and a bunch of bananas.

How to order: "Kluay ping" and hold up fingers for how many.

Photo-worthy rating: 5/10. Simple but the charcoal grill looks authentic.

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25. Nam Khaeng Sai (น้ำแข็งไส) — Thai Shaved Ice

Thai name: Nam Khaeng Sai (น้ำแข็งไส) Pronunciation: nahm kaeng sai Price: 25-50B Where to find it: Dessert stalls, night markets, food courts, Chatuchak market

What it is: A mountain of shaved ice topped with an assortment of Thai sweet toppings and drowned in sweetened syrup and coconut milk. Common toppings include:

• Red kidney beans (ถั่วแดง)
• Corn kernels (ข้าวโพด)
• Grass jelly cubes (เฉาก๊วย)
• Tub tim (water chestnut rubies)
• Palm seeds (ลูกจาก)
• Jackfruit pieces
• Sticky rice balls
• Sweet syrups (pandan, rose, strawberry)
• Coconut milk

You choose your toppings (usually 4-6 from a display), the vendor piles shaved ice on top, and drowns everything in syrup and coconut milk.

Why it is the ultimate hot-weather dessert: Thailand is hot. Nam khaeng sai is cold. The math checks out. But beyond the temperature relief, the combination of textures (crunchy ice, chewy beans, slippery jelly, creamy coconut) and flavors (sweet, coconutty, fruity) makes this a complete dessert experience in a cup. It is also customizable — you choose exactly what goes on top.

Best version location: The dedicated dessert stalls at Chatuchak Weekend Market and at night markets across Thailand. Look for stalls with elaborate displays of toppings in glass containers.

How to order: Point at the toppings you want. The vendor handles the rest. Say "kati duay" (coconut milk too) if it is not included by default.

Photo-worthy rating: 8/10. A towering mountain of shaved ice with colorful toppings photographs beautifully.

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Thai Dessert Quick Reference Table

| Dessert | Thai Script | Price | Best Season | Difficulty to Find | |---------|-------------|-------|-------------|-------------------| | Mango Sticky Rice | ข้าวเหนียวมะม่วง | 60-150B | Mar-Jun | Everywhere | | Tub Tim Grob | ทับทิมกรอบ | 30-50B | Year-round | Common | | Kanom Krok | ขนมครก | 20-30B | Year-round | Very common | | Roti | โรตี | 20-50B | Year-round | Common | | Coconut Ice Cream | ไอติมกะทิ | 30-80B | Year-round | Common | | Kanom Buang | ขนมเบื้อง | 20-40B | Year-round | Common | | Foi Thong | ฝอยทอง | 30-60B | Year-round | Moderate | | Thong Yip/Yod/Ek | ทองหยิบ/ทองหยอด/ทองเอก | 10-20B each | Year-round | Moderate | | Bua Loy | บัวลอย | 30-50B | Cool season best | Common | | Sangkhaya | สังขยา | 30-60B | Year-round | Common | | Kluay Tod | กล้วยทอด | 20-30B | Year-round | Very common | | Kluay Buat Chi | กล้วยบวชชี | 25-40B | Year-round | Common | | Khao Lam | ข้าวหลาม | 20-40B | Year-round | Moderate (roadside) | | Luk Chup | ลูกชุบ | 40-200B | Year-round | Moderate | | Khanom Chan | ขนมชั้น | 20-40B | Year-round | Common | | Coconut Popsicle | ไอติมกะทิ | 10-20B | Year-round | Common (street carts) | | Woon (Jelly) | วุ้น | 10-30B | Year-round | Very common | | Khanom Mo Kaeng | ขนมหม้อแกง | 20-40B | Year-round | Moderate | | Khanom Tom | ขนมต้ม | 10-20B | Year-round | Common | | Sarim | ซ่าหริ่ม | 25-40B | Hot season best | Common | | Thai Tea Creme Brulee | — | 80-180B | Year-round | Cafes only | | Kaya Buns | ขนมปังไส้กะหยา | 10-25B | Year-round | Very common | | Khanom Thuay | ขนมถ้วย | 5-10B | Year-round | Common | | Kluay Ping | กล้วยปิ้ง | 10-15B | Year-round | Very common | | Nam Khaeng Sai | น้ำแข็งไส | 25-50B | Hot season best | Common |

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How to Order Thai Desserts: Essential Phrases

These phrases will get you through any dessert situation:

| English | Thai | Pronunciation | |---------|------|---------------| | I want this one | เอาอันนี้ | ow an nee | | One, please | หนึ่งที | nueng tee | | Two, please | สองที | song tee | | Not too sweet | ไม่หวานมาก | mai waan maak | | Extra coconut milk | เพิ่มกะทิ | perm ga-tee | | How much? | เท่าไหร่ | tao rai | | Delicious | อร่อย | a-roi | | Very delicious | อร่อยมาก | a-roi maak | | To take away | ห่อกลับ | hor glap | | What do you recommend? | แนะนำอะไร | nae nam a-rai |

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Where to Go for a Thai Dessert Crawl

Bangkok Dessert Route

1. Morning: Or Tor Kor Market — browse the Thai dessert section for khanom thuay, khanom chan, khanom tom, and seasonal fruits
2. Midday: Siam Paragon food floor — hit the Thai dessert counter for thong family sweets and luk chup
3. Afternoon: Chatuchak (weekend) — coconut ice cream in a coconut shell, kanom krok, kluay tod
4. Evening: Jodd Fairs or any night market — mango sticky rice, roti, tub tim grob, nam khaeng sai
5. Late night: After You cafe (Thong Lo or Siam) — Thai tea creme brulee, mango sticky rice kakigori

Chiang Mai Dessert Route

1. Morning: Warorot Market — sangkhaya, khanom thuay, khanom tom, fresh fruit
2. Midday: Old City food carts — kluay tod, kluay ping, fresh coconut popsicle
3. Afternoon: Nimman cafe — modern Thai fusion dessert
4. Evening: Sunday Walking Street (or Saturday Wualai) — kanom krok, roti, mango sticky rice, coconut ice cream, bua loy

Petchaburi Day Trip (for Serious Dessert Lovers)

Petchaburi province (2 hours from Bangkok) is Thailand's dessert capital. A day trip yields:

• Khanom mo kaeng (the best in Thailand)
• Luk chup (finest quality)
• Foi thong and thong family sweets
• Kanom chan
• Local specialties you will not find elsewhere

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Seasonal Dessert Calendar

| Month | What Is in Season | |-------|-------------------| | January-February | Cool season — bua loy, warm coconut desserts, khao lam | | March-April | Mango season begins — mango sticky rice peaks. Hot season = shaved ice, tub tim grob, cold desserts | | May-June | Peak mango season — cheapest and best mango sticky rice. Lychee season (northern Thailand) | | July-August | Durian season (south) — durian sticky rice, durian ice cream. Mangosteen, rambutan, langsat | | September-October | Vegetarian Festival — special jeh (vegan) desserts appear at markets | | November-December | Loy Krathong festival — bua loy and floating desserts. Cool season = warm dessert soups |

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Final Thoughts

Thai desserts are a world most travelers barely scratch the surface of. The mango sticky rice is the gateway — and it is genuinely one of the best desserts on the planet — but behind it lies a tradition of sweets that is centuries old, endlessly creative, and available for a few Baht on every street corner.

Start with the classics: mango sticky rice, coconut ice cream, kanom krok, and roti. Then branch out: try the golden egg sweets at a temple fair, the coconut custard inside a pumpkin at a morning market, the impossibly detailed mung-bean fruits at a dessert shop. Each one tells a story — of Portuguese missionaries, Ayutthaya royalty, Muslim traders, Chinese immigrants, and Thai grandmothers who have been making the same dessert the same way for 50 years.

Thai desserts are not an afterthought. They are the sweet ending to every meal, every market visit, and every day in Thailand. Do not skip them.

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Related Guides

• Best Street Food in Bangkok — Where to find desserts and everything else in Bangkok
• Thai Street Food Guide — Navigate the street food world including dessert carts
• Night Markets Thailand — The best night markets for dessert stalls
• Chiang Mai on a Budget — Budget eating guide including cheap desserts
• Street Food Ordering Guide — Thai phrases for ordering at stalls