Coconut cake, or Khanom baa bin


Here is a cake that is particularly easy and quick to prepare. It will be perfect as an accompaniment to a fruit salad or ice cream.

Serves 2.


120 g freshly grated coconut

75 g coconut nectar or liquid coconut sugar

35 g sticky rice flour


Mix the ingredients in a mortar or food processor. Transfer to a non-stick pan and cook for 10 minutes over low heat or until the cake dries and takes colour. Stir constantly during cooking.


Cut into slices and eat warm or lukewarm with fruit or ice cream.


In the absence of coconut nectar or liquid coconut sugar, just add 50 g of crystallised coconut sugar and 2 tablespoons water to the mixture.

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