These Trader Joe’s Thai Coconut Pancakes aren’t just food; they’re an experience—a vegan delight that merges the creamy richness of coconut with the delicate softness of rice flour, encased in a crispy shell that sings with each bite.
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How to make Trader Joe’s Thai Coconut Pancakes
Trader Joe’s Thai Coconut Pancakes are a frozen dessert inspired by kanom krok, a traditional Thai street food. These small, bite-sized pancakes are made from a coconut-based batter, giving them a rich, slightly sweet, and creamy flavor. They’re typically crispy on the outside and soft on the inside.
Ingredients
To replicate Trader Joe’s Thai Coconut Pancakes, you’ll need:
- 1 cup rice flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 can (13.5 ounces) coconut milk
- 1/2 cup water
- 1 teaspoon baking powder
- 1 tablespoon melted coconut oil or vegetable oil
- Optional: shredded coconut, sweet corn, chopped green onions, or sesame seeds for topping
Instructions
- Preparation: In a mixing bowl, whisk together rice flour, sugar, and salt.
- Combine Wet Ingredients: Slowly stir in the coconut milk and water until the batter is smooth and well-combined.
- Let it Rest: Allow the batter to rest for at least 30 minutes. This helps to ensure the rice flour fully absorbs the liquid and gives you a smoother batter.
- Preheat: Meanwhile, heat the Kanom Krok pan (Thai coconut pancake pan) or a non-stick mini muffin pan over medium heat. Brush the wells with coconut oil or vegetable oil.
- Add Baking Powder: Just before cooking, stir the baking powder into the batter.
- Cooking the Pancakes: Pour the batter into each well, filling them just over halfway. If desired, sprinkle your choice of toppings (shredded coconut, corn, green onions, or sesame seeds) onto the pancakes.
- Baking: Cook the pancakes until the edges begin to look crispy and golden brown, which usually takes 3-5 minutes.
- Finishing Touch: Once the edges are crispy and the center is set, use a spoon or small spatula to carefully flip each pancake over, allowing the other side to brown slightly—this typically takes about 1-2 minutes.
- Serve: Remove the pancakes from the pan and serve them warm. They are traditionally enjoyed as is, but for an extra touch, serve with a drizzle of sweetened condensed milk or a side of mango.
Tips
- Consistency: The batter should have the consistency of a thin pancake batter. If it’s too thick, add a little more water; if it’s too thin, add a bit more rice flour.
- Toppings: Feel free to get creative with the toppings. While traditional Kanom Krok might include green onions or corn, you might try something new like a sprinkle of cinnamon or nutmeg for a different flavor profile.
- Heat Control: Watch your heat level. If it’s too high, the bottoms may burn before the tops are set; too low, and they won’t get the characteristic crispy edges.
- Flipping Skill: Flipping the pancakes can be tricky, especially without a Kanom Krok pan. Take your time and be gentle to keep them intact.
- Vegan Modifications: To ensure your pancakes are entirely vegan, serve with a vegan-friendly sweet sauce instead of sweetened condensed milk.
- Storage: Leftovers can be stored in the refrigerator for a few days and reheated in a toaster oven or microwave.
What to serve with
Trader Joe’s Thai Coconut Pancakes are versatile and can beautifully complement a variety of accompaniments.
1. Dips and Sauces
- Sweetened Condensed Milk: Drizzling sweetened condensed milk over the warm pancakes adds a creamy sweetness that perfectly balances the coconut flavor.
- Coconut Syrup: If you prefer to keep with the coconut theme, a light coconut syrup can enhance the pancakes without overpowering them.
- Mango Sauce: Puree fresh mango with lime juice and sugar to create a tropical sauce that pairs well with the pancakes’ flavors.
2. Fresh Fruits
- Mango Slices: Fresh mango, especially when in season, can add a juicy, tangy contrast to the creamy pancakes.
- Berries: A mixed berry compote or fresh berries like strawberries, blueberries, or raspberries offer a slightly acidic counterpoint that complements the sweetness of the pancakes.
- Banana: Sliced bananas can be served alongside or even incorporated into the pancake batter for an extra layer of flavor.
3. Whipped Cream or Coconut Cream
For those who enjoy a bit of decadence, a dollop of whipped cream on top can make the pancakes feel even more dessert-like. Vegan coconut whipped cream is a fantastic alternative that keeps the flavors cohesive and plant-based.
4. Nuts and Seeds
- Toasted Coconut Flakes: To add texture and nuttiness, toasted coconut flakes can be sprinkled on top of the pancakes.
- Sesame Seeds: A sprinkle of white or black sesame seeds before serving adds a subtle crunch and a visually appealing garnish.
- Chopped Nuts: Lightly toasted and chopped almonds, cashews, or pistachios can offer a satisfying crunch and nutty flavor that contrasts well with the soft pancakes.
5. Traditional Thai Sides
If you’re serving these pancakes as part of a larger meal or want to keep the theme consistent, consider accompanying them with other Thai-inspired dishes. Thai iced tea, sticky rice with mango, or even a savory salad like green papaya salad can create a well-rounded, culturally enriching dining experience.
6. Ice Cream
Serving the pancakes with a scoop of ice cream (coconut, vanilla, or mango sorbet) turns them into an indulgent dessert. The cold ice cream melting onto the warm pancakes is a pleasure in itself.
Ingredients Substitutes
If you’re looking to recreate Trader Joe’s Thai Coconut Pancakes or adjust the recipe due to dietary restrictions or ingredient availability, there are several substitutes you can use without compromising on taste or texture.
Coconut Milk
Substitute: Almond milk, soy milk, or rice milk blended with a teaspoon of coconut oil per cup can offer a hint of coconut flavor. While the consistency and taste won’t match exactly, these alternatives can work in a pinch.
Rice Flour
Substitute: For those who can’t find rice flour or need a different option, all-purpose flour or gluten-free flour blends can be used. The texture might vary slightly, with all-purpose flour leading to denser pancakes.
Desiccated Coconut
Substitute: If desiccated coconut is unavailable, coconut flakes or shredded coconut pulsed in a food processor can work. Alternatively, for those avoiding coconut, almond flour or ground oats provide a different flavor but maintain an interesting texture.
Sugar
Substitute: Maple syrup, honey (for non-vegans), or agave nectar are good liquid sweeteners that can replace granulated sugar. Adjust the quantity as these alternatives may be sweeter than regular sugar.
Pandan Leaves (for flavor)
Substitute: Pandan extract is the most straightforward substitute but can be hard to find. Vanilla extract can be used for a different but pleasant background note. Matcha powder or lime zest can also add a unique twist to the pancakes.
Salt
Substitute: Salt is basic, but in sweet recipes, a pinch of salt substitutes like potassium chloride can be used by those watching their sodium intake.
Final Thoughts
Trader Joe’s Thai Coconut Pancakes offer a canvas to showcase creative pairings and flavors. Whether sticking to traditional accompaniments or venturing into new combinations, the key is to enjoy the process and savor every bite.
More Trader Joe’s Recipes:
- Copycat Trader Joe’s Pancakes Recipe
- Copycat Trader Joe’s Brioche Recipe
- Copycat Trader Joe’s Sourdough Bread Recipe
- Copycat Trader Joe’s Creamer Recipe
Ingredients
- 1 cup rice flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 can (13.5 ounces) coconut milk
- 1/2 cup water
- 1 teaspoon baking powder
- 1 tablespoon melted coconut oil or vegetable oil
- Optional: shredded coconut
Instructions
- Preparation: In a mixing bowl, whisk together rice flour, sugar, and salt.
- Combine Wet Ingredients: Slowly stir in the coconut milk and water until the batter is smooth and well-combined.
- Let it Rest: Allow the batter to rest for at least 30 minutes. This helps to ensure the rice flour fully absorbs the liquid and gives you a smoother batter.
- Preheat: Meanwhile, heat the Kanom Krok pan (Thai coconut pancake pan) or a non-stick mini muffin pan over medium heat. Brush the wells with coconut oil or vegetable oil.
- Add Baking Powder: Just before cooking, stir the baking powder into the batter.
- Cooking the Pancakes: Pour the batter into each well, filling them just over halfway. If desired, sprinkle your choice of toppings (shredded coconut, corn, green onions, or sesame seeds) onto the pancakes.
- Baking: Cook the pancakes until the edges begin to look crispy and golden brown, which usually takes 3-5 minutes.
- Finishing Touch: Once the edges are crispy and the center is set, use a spoon or small spatula to carefully flip each pancake over, allowing the other side to brown slightly—this typically takes about 1-2 minutes.
- Serve: Remove the pancakes from the pan and serve them warm. They are traditionally enjoyed as is, but for an extra touch, serve with a drizzle of sweetened condensed milk or a side of mango.
