Steamed Coconut Cups
Submitted by sweetiepie
Two-layered Thai steamed coconut cups with a dark brown sugar coconut base and a creamy white coconut cream topping. A traditional vegetarian Thai dessert made with rice flour, naturally gluten-free.
YIELD
15 cupsPREP
10 minCOOK
25 minREADY
35 minThese little Thai coconut cups are a study in contrast: a dark, caramel-sweet bottom layer meets a pale, creamy top, and together they create something silky, rich, and utterly addictive.
The dark layer blends coconut milk with rice flour and brown sugar, steamed until set. Then a lighter mixture of coconut cream, sugar, and rice flour goes on top and steams again until firm.
Pop them out of their foil cups and serve them light-side up at room temperature. They’re naturally gluten-free, vegetarian, and disappear from any dessert spread in minutes.
Kitchen Tips
- Blend each mixture well so there are no lumps of rice flour hiding in the batter
- Steam over medium heat so the cups set gently without bubbling or cracking
- Let them cool completely before removing from the foil cups for clean edges
- These hold beautifully at room temperature, making them ideal for parties and potlucks
Ingredients
Directions
Blend all the ingredients for the DARK MIXTURE well and fill 15 large foil cups half full.
Steam over medium heat for 20 minutes or until the mixture is set.
Blend the ingredients for the LIGHT MIXTURE and put 2 tablespoons in each foil cup.
Steam another 25 minutes or until it appears dry on top.
Cool and run a knife around the foil cup to facilitate removal.
Serve cool or at room temperature with the light side up.
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