Coconut Cream Dessert Asian-Style

This dreamy coconut cream dessert Asian-style brings Bangkok street vibes to your kitchen—creamy, tropical, and served with sweet sticky rice!

This coconut cream dessert Asian treat captures the magic of Thailand’s street food scene with silky coconut ice cream, toasted peanuts, and sweet sticky rice all tucked into a soft bun. It’s pure comfort in every bite, and surprisingly simple to make at home.

I first tasted this Asian coconut cream dessert from a pushcart in Bangkok’s Chatuchak Market, and honestly?

I’ve been chasing that flavor ever since. The vendor scooped creamy coconut ice cream onto warm sticky rice, sprinkled roasted peanuts on top, and handed it over in a pillowy bun. One bite and I was hooked—the contrast of cold and warm, creamy and chewy, sweet and slightly salty was absolutely genius.

After months of kitchen experiments (and several ice cream fails), I finally cracked the code. If you loved my chewy and creamy Asian ice cream dessert, this recipe takes that tropical vibe to a whole new level.

Why You’ll Love This Thai Coconut Cream Dessert

This Thai coconut cream dessert is about to become your new warm-weather obsession for so many reasons:

• Pure coconut bliss – No custard base means the coconut flavor absolutely shines through
• Texture heaven – Creamy ice cream meets chewy sticky rice and crunchy peanuts
• Street food at home – Recreate those Bangkok market vibes without the plane ticket
• Surprisingly simple – Palm sugar and pandan leaf add authentic flavor with minimal fuss
• Make-ahead friendly – Both components keep beautifully in the freezer

I’ll never forget the first time I nailed the consistency—my partner walked into the kitchen, took one spoonful, and declared it “dangerously good.” According to the folks at Serious Eats, using full-fat coconut milk without any stabilizers gives you that authentic street-style texture that’s both creamy and slightly icy.

The secret? Don’t overthink it. This isn’t fancy French ice cream—it’s meant to be straightforward, bold, and utterly satisfying.

Coconut Cream Dessert Asian-Style Nutritional Peek

Here’s what you’re working with per serving (ice cream with sticky rice):

Nutrient	Amount
Calories	385
Protein	4g
Carbs	52g
Fat	18g

What You’ll Need for This Asian Dessert with Coconut Cream

Let me walk you through what makes this Asian dessert with coconut cream absolutely sing:

For the Ice Cream

Amount	Ingredient
16.5 fl oz	Good quality coconut milk (don’t skimp here—get the full-fat kind!)
4 fl oz	Coconut water
4.2 oz	Chopped palm sugar (that caramel-like sweetness is key)
⅛ tsp	Table salt, rounded
Half	Pandan leaf, optional but magical

My coconut milk note: I always reach for Thai brands like Aroy-D or Chaokoh. The difference between grocery store “lite” coconut milk and the real deal is night and day—you want that thick, creamy goodness.

For the Sweet Sticky Rice

Amount	Ingredient
1 cup	Thai glutinous rice (sometimes called sweet rice)
⅔ cup	Coconut milk
⅓ cup	Sugar
½ tsp	Table salt

Optional Toppings (But Seriously, Don’t Skip Them)

• Freshly roasted peanuts (highly recommended—they add that essential crunch)
• Fluffy hot dog bun or dinner roll
• Sweet corn kernels (trust me on this one!)

For more baking essentials and ingredient swaps, check out my green tea latte with whipped cream where I share my favorite Asian ingredient sources.

Equipment You’ll Need

Essential:

• Ice cream maker (any home model works great)
• Steamer pot with rack
• Thin muslin cloth or tea towel
• Shallow, wide container for freezing

Makes life easier:

• Small saucepan for the coconut syrup
• Heat-proof mixing bowls
• Sharp knife for chopping palm sugar

How to Make This Coconut Cream Dessert Asian-Style

Making this coconut cream dessert Asian recipe is easier than you’d think—it’s all about the simple, quality ingredients coming together.

For the Coconut Ice Cream

Step 1: Grab a pot and toss in your coconut milk, coconut water, palm sugar, salt, and that gorgeous pandan leaf if you’re using one. Bring everything to a gentle boil, stirring occasionally so nothing sticks. (If you’re skipping the pandan, you can just heat it until the sugar dissolves—no need for a full boil.)

The kitchen will smell absolutely incredible at this point. Palm sugar has this deep, almost butterscotch-like aroma that’s completely different from regular sugar.

Step 2: Let your mixture cool completely to room temperature, then park it in the fridge overnight. I know waiting is hard, but this chilling step is crucial—it gives all those flavors time to mingle and creates a better texture when you churn. Pop your storage container in the freezer too (something shallow and wide freezes faster and scoops easier later).

Step 3: Churn your ice cream according to your machine’s instructions. Mine takes about 20-25 minutes, and I always know it’s ready when it looks like soft-serve. Transfer it to your pre-chilled container and freeze for at least 2 hours to firm up. (Though honestly, sneaking a spoonful of the soft-serve version is one of life’s great pleasures.)

For the Sweet Sticky Rice

Step 4: Wash your glutinous rice 4-5 times until the water runs clear—this removes excess starch and prevents gummy rice. Place it in a heatproof bowl and cover with just-boiled water about 1-1.5 inches above the rice. Stir once, then let it soak for exactly 20 minutes. (Don’t oversoak or your rice will turn mushy. Ask me how I know…)

Alternatively, you can soak the rice in room temperature water for 3 hours or overnight if you’re planning ahead.

Step 5: After soaking, drain the rice and rinse it under cold water. Meanwhile, fill your steamer pot with about 2 inches of water and bring it to a rolling boil. Wet your muslin cloth or tea towel thoroughly—this prevents sticking—and line your steamer rack with it.

Step 6: Spread the rice evenly on the cloth, fold the edges over like you’re tucking it in for a nap, and steam for 20-25 minutes. You’ll know it’s done when the rice is tender all the way through with no crunchy bits in the middle. (If you bite into a grain and it’s still hard, give it another 5 minutes.)

Step 7: While the rice steams away, make your coconut syrup. Combine coconut milk, sugar, and salt in a small pot and heat just until it simmers, stirring to dissolve that sugar. Take it off the heat and cover it—you want it still warm when the rice is ready.

Step 8: Transfer your hot rice to a mixing bowl and pour that luscious coconut syrup all over it. Stir well, breaking up any clumps (there’s always a few sneaky ones). Cover and let it rest for 20 minutes, then give it another stir, folding the bottom rice to the top. Let it sit for another 20 minutes before serving.

This double-rest method ensures every grain gets coated in that sweet coconut goodness.

Pro Tips for Perfect Street-Style Thai Coconut Ice Cream

Starting with this Thai coconut cream dessert, here’s what I’ve learned through trial and error:

Palm sugar matters: It gives this dessert its signature caramel-like depth. You can substitute light brown sugar in a pinch, but the flavor won’t be quite as complex. According to King Arthur Baking Company, palm sugar’s mineral content and lower moisture create unique caramelization that regular sugar just can’t match.

The pandan secret: If you can find fresh or frozen pandan leaves, use them! They add this subtle vanilla-meets-almond aroma that’s quintessentially Southeast Asian. No pandan? Your ice cream will still be delicious, just slightly less aromatic.

Freezer container choice: Wide and shallow beats tall and narrow every time. Your ice cream firms up faster and scoops more easily later.

Sticky rice texture: It should be tender and slightly chewy, not mushy or hard. If your rice comes out too firm, you didn’t steam it long enough. Too soft? You over-soaked it initially.

The warm-cold combo: Serve your ice cream on room-temperature or slightly warm sticky rice. That temperature contrast is what makes this dessert so special on the streets of Bangkok.

Troubleshooting Guide

Ice cream won’t freeze solid? Your mixture might not have been cold enough before churning, or your freezer temp is too high. Make sure everything’s properly chilled and your freezer is at 0°F or below.

Sticky rice is too hard? No worries—just sprinkle it with a bit of water, cover, and microwave for 20-30 seconds to soften it up.

Can’t find palm sugar? Light brown sugar works, though you’ll miss some of that caramel depth. Use the same amount by weight.

Ice cream is icy instead of creamy? This style is naturally slightly icier than custard-based ice creams, but if it’s too icy, your coconut milk might not have been full-fat enough. Check the label—you want at least 17% fat content.

Variations & Twists on This Coconut Cream Dessert

This Street-Style Thai Coconut Ice Cream is incredibly versatile:

Mango sticky rice style: Serve with fresh mango slices instead of in a bun for a classic Thai pairing.

Chocolate drizzle: A bit untraditional, but melted dark chocolate adds amazing richness. (I learned this trick from my matcha mousse cake recipe.)

Vegan-friendly: This recipe is already naturally vegan! Just double-check your palm sugar brand.

Taro twist: Fold in some mashed steamed taro before churning for a purple-hued variation.

Street cart authentic: Serve in a hot dog bun with sticky rice, ice cream, peanuts, and sweet corn. Don’t knock it till you try it—that combination is legitimately addictive.

Serving, Storage & Reheating

Serving: Let the ice cream sit at room temp for 5 minutes before scooping for the creamiest texture. Build your creation: warm bun, scoop of sticky rice, ice cream on top, crushed peanuts, and corn if you’re feeling adventurous.

Storage: The ice cream keeps for up to 2 weeks in an airtight container in the freezer. Leftover sticky rice can be portioned into individual clumps and frozen for up to a month.

Reheating sticky rice: Wrap frozen portions in a damp paper towel and microwave for 30 seconds until steaming hot and soft. Cool to room temp before adding ice cream.

No-Waste Kitchen Magic

Don’t toss those pandan leaves after making the ice cream! Rinse them and freeze them for your next batch, or steep them in hot water for a soothing pandan tea.

Leftover sticky rice is pure gold. Enjoy it the traditional way with fresh mango slices and a drizzle of coconut cream, or pan-fry it in a bit of coconut oil until crispy for a sweet breakfast treat.

Extra coconut milk from the can? Freeze it in ice cube trays and pop them into smoothies or curries later.

FAQs About This Asian Coconut Cream Dessert

Your New Favorite Coconut Cream Dessert Asian-Style

There you have it—your very own coconut cream dessert Asian recipe that brings the vibrant streets of Bangkok right to your kitchen. The combination of creamy coconut ice cream, chewy sweet sticky rice, and crunchy peanuts creates this incredible textural experience that’ll have everyone asking for seconds.

I’d love to hear how your ice cream turns out! Drop a comment below with your favorite way to serve it, and tag me in your photos—especially if you go full street-style with the bun and corn. Are you team traditional (sticky rice only) or team adventurous (give me all the toppings)?