This is classic rich coconut ice-cream, served in a Thai style. Thai ice-cream isn’t really iced cream, it’s often made from non dairy products. This recipe contains taro, a root vegetable whose starchiness gives the ice-cream a soft smooth texture. You can also use sweet potato if you cannot obtain taro.
This recipe is much easier if you have a hand blender, during the preparation you will need to blend the ice-cream repeatedly as it freezes, this is done to break up the ice crystals that form. It is much easier to do that with a handheld blender or egg beater. Finally, the decoration is made from a gummy coloured mixture of cooked sticky rice flour, this is also very typical Thai, but you can use whatever toppings you like, although not strictly Thai, rum soaked raisins are popular in my house among the adults.

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This is a potato side dish I adapted from an English cookbook I was given. We don’t use potatoes much in Thai cuisine, and almost no cream. So this dish has coconut milk instead of cream and a much stronger garlic taste, more typical of a Thai recipe. Serve this as a side dish with another meat or fish dish.

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Salim is sweet coloured mung bean noodles flavoured with jasmin. A traditional favourite of Thailand, although not very photogenic! There is a shortcut you can use if you don’t want to make the noodle, you can simply buy it and add colour it.

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For this recipe you will need middle aged old coconut. Not quite young coconut, not old coconut, just middle aged. You can find this frozen in your Asian supermarket, as medium old coconut Mapow How or Mapow Roy Kanom.

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This ring is made from young shredded coconut, bi-tua (pandan leaves) flavouring, nuts, and puffed rice. It’s Thailand’s version of crunch bars and eaten at the new year in April. I’ve pressed it into a tom yum pan to get that donut shape.

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This dessert is a mung bean salty sweet dessert so typical of Thailand.

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This is a delicious, slightly salt, slightly sweet, very filling dessert from Thailand. The salt balances the sweetness of the sauce and ripe mango. The sticky (glutinous) rice is like a solid rice pudding base to the dish.

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Part sweet, part salt, part smooth, part rough. This dessert consists of many interesting contrasts!

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The original name ‘coconut covered tapioca dessert’ was so boring, I thought I’d invent a new name for this dessert. Not turk-ish delight, Thai-kish delight, since it looks similar to the starch based famous Turkish dessert. You can’t really see it in the photograph, but there are beads of glistening tapioca inside.

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Soft, slightly sweet with a slight nutty flavour from the sesame seeds. That’s how I would describe this dessert. The dark yellow pieces in the picture are pieces of jack fruit.

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