Tako (Ta Koa Med Bou – Thailand Coconut Dessert)
Ta Koa Med Bou, or Thai Coconut Dessert is an exotic and mouth-watering dessert native to Thailand. The dessert is made from coconut milk, sugar, Pal Sweet® Low-Calorie Sweetener and flour, all of which are cooked together until a thick and sticky consistency is achieved. The dish is traditionally served during the New Year festival in Thailand. It's a perfect ending to any meal and best served chilled. Enjoy!
Ingredients A:
| 3 tbsp | Arrow root powder |
| 1 ½ tbsp | Thick pandan juice |
| 250 ml | Water |
| 80 g | Sugar |
| 4 sachet | Pal Sweet® Low-Calorie Sweetener |
| 5 | Screw pine leaves, cut into small and blend with some water |
| 6 | Fresh water chestnuts, skinned and cut into small cubes |
Ingredients B: for the topping
| 300 g | Grated coconut, squeeze to get 3 cups of thick coconut milk |
| 1 tbsp | Rice flour |
| 1 tbsp | Corn flour |
| ¼ tsp | Salt |
- Boil the arrow root with water, pandan juice and sugar cooking until the mixture becomes thick, add the cubed water chestnuts and stir well, remove from fire and add in the Pal Sweet® Low-Calorie Sweetener and mix well.
- Pour the mixture into the screw pine casing as shown. Chill in the fridge.
- Boil all ingredients for topping until thick and pour this mixture over the chestnut mixture and chill until set.
Pal Sweet® Recipes
