ขนมผิงกะทิ

ขนมผิงกะทิ: Easy Thai Coconut Crisps Recipe for Home Cooks

Introduction

ขนมผิงกะทิ (kanom ping kati) are thin, crispy Thai coconut cookies flavored with rich coconut milk and palm sugar. Lightly sweet and delicately fragrant, these crisps are perfect with tea or as a bite-sized snack. This beginner-friendly recipe shows how to make ขนมผิงกะทิ at home using simple pantry ingredients and an ordinary oven—no special equipment required.

Ingredients for ขนมผิงกะทิ

• 1 cup (120 g) rice flour (or substitute with 100 g all-purpose + 20 g rice flour for a similar texture)
• 1/4 cup (30 g) tapioca starch (or cornstarch)
• 1/2 cup (45 g) desiccated coconut or finely shredded fresh coconut
• 1/2 cup (120 ml) full-fat coconut milk
• 1/3 cup (70 g) palm sugar or light brown sugar, finely chopped
• 1 large egg white (for structure and gloss; optional for vegan — replace with 2 tbsp aquafaba)
• 2 tbsp (30 ml) melted coconut oil or neutral vegetable oil
• 1/4 tsp fine salt
• 1/2 tsp baking powder (optional — gives a slight lift)
• Extra coconut flakes for sprinkling (optional)

Instructions: How to Make ขนมผิงกะทิ

1. Preheat your oven to 170°C (340°F). Line two baking sheets with parchment paper or silicone mats.
2. In a small saucepan, warm the coconut milk and palm sugar over low heat until the sugar dissolves. Remove from heat and let the mixture cool until just warm.
3. In a large bowl, whisk together the rice flour, tapioca starch, desiccated coconut, salt, and baking powder (if using).
4. In a separate bowl, whisk the egg white lightly, then add the melted oil. Pour in the cooled coconut milk and sugar mixture and stir to combine.
5. Pour the wet ingredients into the dry ingredients and mix until you have a smooth, slightly thick batter. If the batter is too thick to spread, add 1–2 teaspoons of water or extra coconut milk.
6. Drop a teaspoonful of batter onto the prepared baking sheet, then quickly spread it with the back of the spoon into a thin round about 6–7 cm (2.5 in) wide. Work fast—thin batter sets quickly. Leave 3–4 cm (1–1.5 in) between rounds.
7. Optionally sprinkle a few coconut flakes on each round for texture and extra coconut aroma.
8. Bake in the preheated oven for 10–14 minutes or until the edges are golden brown and the centers are set. Watch carefully from 9 minutes onward—thin crisps brown fast.
9. Remove the baking sheet and let the ขนมผิงกะทิ cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely. They will crisp further as they cool.
10. Store cooled ขนมผิงกะทิ in an airtight container at room temperature for up to 4 days.

Cooking Tips for Perfect ขนมผิงกะทิ

Here are practical tips to help you make crisp, evenly baked ขนมผิงกะทิ:

• Make the rounds very thin—this is the key to a crisp texture. If batter is too thick, the cookies will be cakey.
• Use parchment paper or a silicone mat to prevent sticking and make removal easy. If using a dark baking sheet, reduce oven temperature by 10–15°C to avoid over-browning.
• Work in small batches. The batter may firm up as it cools; if that happens, stir in a teaspoon of liquid to loosen it.
• For a deeper coconut flavor, use full-fat coconut milk and a little extra desiccated coconut. For a subtler flavor, reduce coconut or use light coconut milk.
• To make them vegan, replace the egg white with 2 tablespoons aquafaba (chickpea brine) or omit entirely; results may be slightly less glossy but still delicious.
• If you prefer chewier centers, make the rounds slightly thicker and bake a minute or two less.

Nutritional Information for ขนมผิงกะทิ (Approximate)

The following values are estimates per cookie based on a batch yielding about 24 small crisps. Exact values will vary depending on ingredient brands and portion size.

• Calories: ~60–80 kcal per cookie
• Fat: ~3.5–5 g (mainly from coconut milk and oil)
• Carbohydrates: ~7–9 g (sugars and starches)
• Protein: ~0.7–1.2 g
• Fiber: ~0.3–0.6 g

For a more accurate breakdown, weigh your final yield and use a nutrition calculator with your exact ingredients.

Conclusion

ขนมผิงกะทิ is a delightful, easy-to-make Thai coconut crisp that brings warm coconut aroma and gentle sweetness to your snack table. Whether you’re trying ขนมผิงกะทิ for the first time or adapting it to your pantry, this simple recipe is perfect for beginners and home cooks. Enjoy these delicate crisps with tea, coffee, or as a light dessert—and feel free to experiment with coconut intensity, sweetener, or size to make ขนมผิงกะทิ your own.