Is coconut rice healthy or not?

Coconut rice is moderately healthy. It provides healthy fats and essential minerals from coconut milk, but its calorie content is higher than plain rice. When consumed in reasonable portions, it can be part of a balanced diet.

What is a traditional Thai coconut pancake?

A traditional Thai coconut pancake, or Kanom Krok, is a bite-sized treat featuring a thin, crispy rice flour shell and a creamy coconut milk filling. Often cooked in a cast iron pan with round molds, they are topped with ingredients like green onions or sweet corn for a balance of sweet and savory flavors.

What is a Vibibi in English?

Vibibi is the Swahili word for coconut pancakes, a popular East African dessert. Similar in flavor to Thai Coconut Pancakes, Vibibi are fluffier and cooked like regular pancakes rather than in molded pans.

Are coconut pancakes healthy?

Yes, coconut pancakes can be considered healthy in moderation. They contain beneficial fats from coconut milk and shredded coconut, providing energy and some fiber. However, due to the sugar content in traditional recipes, they should be enjoyed as an occasional treat rather than a daily snack.

Thai Coconut Pancakes: The Most Delicious Recipe Ever (2025)

Description

These traditional Thai coconut pancakes, known as Khanom Krok, feature a crispy outer shell made from jasmine rice and rice flour, paired with a creamy coconut filling. Topped with classic green onions or sweet corn, these bite-sized treats are cooked in a special pan until golden brown and best enjoyed warm.

Ingredients

Scale

50 g cooked jasmine rice
50 g rice flour
1 cup water
¼ cup coconut milk
¼ cup shredded dried coconut (or fresh if available)
30 g palm sugar, chopped
¼ teaspoon salt
1 cup coconut milk (for filling)
2 tablespoon granulated sugar
¼ teaspoon salt (for filling)
2 tablespoon rice flour (for filling)
Coconut oil for greasing the pan
Optional toppings: chopped green onions, cooked sweet corn, cooked taro cubes

Instructions

Place all shell ingredients in a blender and blend until smooth.
In a bowl, whisk rice flour, sugar, and salt for the filling until clump-free. Add coconut milk and whisk until sugar dissolves. Set aside.
If batters are made ahead, bring to room temperature. Thin shell batter with water if too thick.
Prepare toppings and a cooling rack.
Heat the pan to 325°F. Test readiness by sprinkling water—if it sizzles, it’s ready.
Brush half the holes with coconut oil and stir both batters before each use.
Add ½ tablespoon shell batter to each hole, then 1 teaspoon filling into the center. Wiggle slightly to spread.
Cook for 1–2 minutes, then add toppings. For heavier toppings, let cakes set slightly before adding.
Continue cooking until bottoms are crispy and tops are set (about 5 minutes). If needed, cover with a lid to steam tops for 1 minute.
Remove cakes using a toothpick or skewer to push up and a spoon to scoop out. Cool slightly on a rack and serve warm.

Notes

Both batters can be stored in the fridge. Bring to room temp before using.
Thin shell batter with water if it thickens during storage.
These pancakes are best eaten fresh and do not store well.
Use a nonstick or cast iron pan for best results.

Nutrition

Serving Size: 4 pancakes
Calories: 210
Sugar: 8g
Sodium: 120mg
Fat: 9g
Saturated Fat: 7g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: Thai coconut pancakes, Khanom Krok, Thai dessert, coconut pancake recipe