Khanom Tom Bliss
Lucas Schneider
| 08-07-2026
· Cate teamToday, we are making Khanom Tom, a traditional Thai coconut dessert that combines soft glutinous rice dough with a sweet coconut filling. Each small round ball has a smooth and chewy outer layer, a fragrant coconut center, and a delicate coating of fresh shredded coconut.
This dessert is special because it uses simple ingredients to create beautiful flavors and colors. The filling is made with shredded coconut and palm sugar, while the dough can be naturally colored with pandan, sweet potato, and purple sweet potato.
The result is a plate of colorful coconut balls that look beautiful and taste wonderful.
This recipe makes about 25–30 coconut balls, making it perfect for sharing with family and friends.
Ingredients We Need
For The Sweet Coconut Filling
- 300 grams freshly shredded coconut
- 180 grams palm sugar, finely chopped
- 1/2 teaspoon salt
- 80 milliliters water (about 1/3 cup)
For Green Pandan Dough
- 100 grams glutinous rice flour
- 90–100 grams pandan extract
For Orange Sweet Potato Dough
- 100 grams glutinous rice flour
- 100 grams sweet potato, peeled, sliced, and steamed for 20 minutes
- About 60 milliliters coconut milk, added gradually as needed
For Purple Sweet Potato Dough
- 100 grams glutinous rice flour
- 100 grams purple sweet potato, peeled, sliced, and steamed for 20 minutes
- About 120 milliliters coconut milk, added gradually as needed
For Coconut Coating
- 200 grams shredded coconut
- 1/2 teaspoon salt
For Cooking
- About 2 liters water for boiling the coconut balls
Step 1: Prepare The Sweet Coconut Filling
1. Place 80 milliliters of water, 180 grams of palm sugar, and 1/2 teaspoon of salt into a cooking pan.
2. Heat the mixture over medium heat. Stir gently until the palm sugar completely melts and combines with the water.
3. Reduce the heat to low, then add 300 grams of shredded coconut.
4. Stir continuously for about 8–10 minutes until the coconut absorbs the sweet syrup. The filling should become slightly dry, fragrant, and easy to shape.
5. Turn off the heat and allow the coconut mixture to cool for about 10 minutes.
6. Take small portions of the filling and roll them into small balls, around 1 teaspoon each. Set them aside while preparing the dough.
Step 2: Prepare The Green Pandan Dough
1. Place 100 grams of glutinous rice flour into a mixing bowl.
2. Slowly add 90–100 grams of pandan extract while mixing.
3. Knead the mixture with your hands until the dough becomes smooth, soft, and easy to shape.
4. If the dough feels too dry, add a few more drops of pandan extract. If it feels too sticky, add a small amount of glutinous rice flour.
5. Cover the dough with plastic wrap and let it rest while preparing the other colors.
Step 3: Prepare The Orange Sweet Potato Dough
1. Steam 100 grams of sliced sweet potato for about 20 minutes until completely soft.
2. Mash the steamed sweet potato until smooth.
3. Add 100 grams of glutinous rice flour and mix well.
4. Slowly add coconut milk, about 1 tablespoon at a time, while kneading.
5. Continue kneading until the dough becomes soft and flexible.
6. Cover the dough to prevent it from drying.
Step 4: Prepare The Purple Sweet Potato Dough
1. Steam 100 grams of purple sweet potato slices for about 20 minutes until tender.
2. Mash the sweet potato into a smooth texture.
3. Mix with 100 grams of glutinous rice flour.
4. Slowly add around 120 milliliters of coconut milk while kneading.
5. Adjust the texture if needed. The dough should feel soft but should not stick to your hands.
6. Cover the dough and set aside.
Step 5: Wrap The Coconut Filling
1. Take a small piece of colored dough, about 15–20 grams.
2. Roll it into a ball, then gently press it into a flat round shape.
3. Place one prepared coconut filling ball in the center.
4. Carefully fold the dough around the filling and seal all edges completely.
5. Roll gently between your hands until it becomes a smooth round ball.
6. Place the finished coconut ball on a tray lightly covered with glutinous rice flour to prevent sticking.
7. Repeat the process until all dough and filling are used.
Step 6: Cook The Coconut Balls
1. Prepare a large cooking vessel with about 2 liters of water.
2. Bring the water to a boil over medium-high heat.
3. Carefully place the coconut balls into the boiling water.
4. Cook until the balls rise to the surface, which usually takes about 3–5 minutes.
5. Once floating, cook for another 30 seconds to make sure the dough is fully cooked.
6. Remove the coconut balls with a spoon and allow excess water to drain.
Step 7: Add The Coconut Coating
1. Place 200 grams of shredded coconut in a bowl.
2. Add 1/2 teaspoon of salt and mix evenly.
3. Warm the shredded coconut for about 2 minutes to improve the aroma and texture.
4. While the cooked coconut balls are still warm, roll them gently in the shredded coconut.
5. Make sure every side is fully covered.
Serving And Enjoying
Our colorful Khanom Tom coconut balls are now ready to enjoy. The outside is soft and chewy, the inside has a sweet coconut filling, and the shredded coconut coating adds a fresh tropical taste.
Lykkers, this recipe is a wonderful way for us to explore traditional desserts and create something beautiful with simple ingredients. We can enjoy these coconut balls as a sweet snack, a homemade gift, or a special treat to share with loved ones. Which color would you choose first: green pandan, orange sweet potato, or purple sweet potato?
Coconut Balls | Thai Coconut Balls | Khanom Tom | Thai dessert | Thai Coconut Balls Recipe
Video by Tadum Channel