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Thai Layered Coconut Pudding (Tako)

This delightful dish features creamy coconut layers paired with the distinct flavors of pandan or water chestnuts, creating a nostalgic treat that is simple to make at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Layer
  • 1.5 oz 1.5 oz rice flour About 1/3 cup + 2 Tbsp; essential for that authentic texture.
  • 1/2 cup 1/2 cup water To bring the rice flour together.
  • 1.5 cups 1 1/2 cups coconut milk The star of the show—creamy and rich!
  • 1/4 cup 1/4 cup granulated sugar For sweetness.
  • 3/4 teaspoon 3/4 teaspoon table salt To balance the flavors.
Optional Toppings
  • 1 leaf 1 pandan leaf For natural flavor and color (recommended for freshness).
  • few drops Few drops green food coloring Optional for a vibrant hue.
  • 3 tablespoons 3 tablespoons mung bean starch To thicken the pandan layer.
  • 1 tablespoon 1 tablespoon tapioca starch For chewiness.
  • 1/3 cup 1/3 cup sugar For sweetness.
  • 3/4 cup 3/4 cup julienned young coconut meat Adds texture.
  • 1 1/4 cups 1 1/4 cups water For extracting color in the red water chestnut option.
  • 1/4 piece A quarter of a beet (or red food coloring) Color and flavor source.
  • 1/4 teaspoon 1/4 teaspoon jasmine or coconut extract (optional) For added flavor.
  • 1 cup 1 cup cooked/canned water chestnuts, diced For a delightful crunch.
  • 1 1/4 cups 1 1/4 cups coconut water Super hydrating for the golden pineapple option.
  • 1/4 teaspoon 1/4 teaspoon edible gold dust (optional) For that extra sparkle.
  • 1 cup 1 cup canned pineapple rings, cut into small pieces A tropical twist!

Method
 

Preparation
  1. Prepare containers: Grab small cups or a larger dish, and set them out for your Tako.
  2. In a pot, combine 1.5 oz rice flour with 1/2 cup water.
  3. Slowly mix in 1 1/2 cups coconut milk, 1/4 cup sugar, and 3/4 teaspoon salt.
  4. Cook this mixture over medium heat, stirring continuously until it thickens (about 5 to 8 minutes). The mixture should be creamy and coat the back of a spoon.
  5. Carefully pour the coconut pudding into your prepared containers, filling them halfway. Set aside to cool.
Top Layer Preparation
  1. For the green pandan option, blend 1 pandan leaf with a bit of water, strain it, and mix it into a new pot. Add 3 tablespoons mung bean starch, 1 tablespoon tapioca starch, and 1/3 cup sugar. Cook until thickened.
  2. For the red water chestnut, extract the color from the beet in 1 1/4 cups water. Mix in your starches, and add diced water chestnuts before cooking until thick.
  3. For the golden pineapple, mix 1 1/4 cups coconut water with your starches and sugar, then cook with pineapple until thickened.
Layering and Cooling
  1. Once your base layer has cooled, pour the topping over it gently, ensuring it creates a smooth layer. Let cool completely before serving.

Notes

Store leftovers in the fridge for up to 3 days. The flavors meld beautifully overnight. Ensure all ingredients are at room temperature for better blending and consistency. Feel free to experiment with flavors!