Khanom Mae Lotus On Nut Branch

Small, soft, chewy sago pearls mixed with butterfly pea flower for blue color. Topped with perfectly sweet and creamy fresh coconut milk. Served with young coconut meat.

Soft, bite-sized butterfly pea-colored bualoy balls in rich, fragrant, and creamy coconut milk. Sweet and mellow taste. Delicious and soothing when eaten warm.

Chewy and soft crispy flour snacks. Topped with coconut milk, sprinkled with fragrant roasted white sesame seeds, and young coconut meat. Salty, sweet, and creamy taste.

Banana (Kluay Nam Wa) boiled in seasoned coconut milk. Sweet and creamy taste. The banana is soft and chewy, not mushy. The coconut milk is infused into the banana.

Firm pumpkin pieces simmered in coconut milk. Sweet and creamy taste from the coconut milk mixed with the natural sweetness of the pumpkin. Soft texture.

Black sticky rice cooked until perfectly soft. Contains taro and young coconut meat. Topped with salty-sweet coconut cream to balance the sweetness of the sticky rice pudding.

Molded sticky rice served with black beans cooked in coconut milk and young coconut. Rich, sweet, and creamy taste. Fragrant with sticky rice and coconut milk.

Shelled split mung beans cooked in syrup until thick. Topped with salty-sweet fresh coconut milk to perfectly balance the sweetness. Served with young coconut.

Sticky rice cooked until soft, mixed with generous pieces of longan. Sweet and fragrant from the longan. Topped with coconut cream for added richness.

Smooth coconut milk ice cream mixed with butterfly pea flower for a beautiful purple color. Sweet and creamy taste, with a genuine coconut milk aroma, refreshing.

A blend of coconut milk ice cream and strong Thai tea. Achieves a sweet, creamy taste with a unique tea fragrance.

Taro coconut milk ice cream mixed with mashed taro. Smooth, creamy, and mellow taste, with a fragrant taro aroma and taro texture within the ice cream.

Coconut milk ice cream sweetened with toddy palm sugar instead of white sugar. Fragrant toddy palm aroma. Mellow sweetness, not overly sharp.

Traditional Thai mixed dessert (Ruam Mitt) coconut milk ice cream, such as Lod Chong and corn. Chewy and enjoyable, with a traditional sweet and creamy Thai taste.

Coconut milk ice cream mixed with ripe mango pulp. Sweet and fragrant with mango aroma, pairs well with the creaminess of coconut milk. Refreshing, like eating mango sticky rice.

Stuffed bualoy dough. Soft and chewy texture, enjoyable to chew.

Diced water chestnut coated in batter and boiled. Red like a ruby, crispy outside, soft inside, satisfyingly chewy.

Similar to Tub Tim Krob but uses butterfly pea flower for blue color. Crispy water chestnut, fragrant with coconut milk.

Clear white square jelly made from fermented coconut water. Chewy texture, lightly sweet.

Soft jelly made from toddy palm. Mildly sweet, refreshing taste.

Pandan leaf green flour noodles. Distinct pandan fragrance. Soft and smooth texture, goes very well with coconut milk.

Thin, multi-colored mung bean flour noodles (pink, green). Chewy texture with a slight crispness.

Fragrant, cooling Thai fruit. Soft, crumbly texture. Mildly sweet and creamy taste, pairs well with syrup and coconut milk.

Sweet yam simmered in syrup until infused. Sweet and creamy taste, firm and chewy texture.

Pumpkin candied until juicy and sweet. The outer skin is firm, the inside is soft and chewy.

Cooked grains. White, round seeds. Creamy taste, soft and chewy texture. Healthy.

Steamed taro, cut into pieces. Creamy, crumbly texture, with a fragrant taro aroma.

Cooked black sticky rice. Crispier texture than white sticky rice. Savory and enjoyable to chew.

Black jelly made from grass jelly. Bouncy texture, mildly sweet and cooling. Helps relieve heatiness.

White, opaque candied nipa palm seeds. Chewy texture, slightly sweet. Fun to chew.

Sweet corn kernels, boiled. Beautiful yellow color. Naturally sweet and crunchy taste.