Pepper's Kanom Krok (Thai Coconut Pancakes)

  • SERVES: 10 (makes 50 pancakes)
  • PREP: 10 minutes
  • TOTAL TIME: 30 minutes

The sweet-and-savory pancakes are crispy on the outside and creamy on the inside.

Hi! It’s Pepper here with a recipe from my new book, The Pepper Thai Cookbook, which is available in the Cravings shop now. These savory and sweet Thai coconut pancakes are a special family recipe that has been passed down through mothers for generations. We hope you love making them!


When I was ten years old, my first job was selling kanom krok, which are little half-moon coconut pancakes that are crispy on the outside with a soft and smooth coconut cream topping, and since Thai people love a little savory with their sweet, we often sprinkle on some kernels of sweet corn or finely chopped scallions to add a pop of flavor and color. Popular all over Thailand, I would wake up very early to make the rice flour batter, then cook them outside and sell them to people heading to work—all before I left for school at 7 a.m. I still remember that feeling of counting the little stack of money in my hand and being so excited. In our family, kanom krok is a tradition that is passed down from mother to daughter. My grandma taught my mom, and my mom taught me. Even before we were allowed to use the stove, my sisters and I would play in the dirt and pretend we were making little mud pie versions of kanom krok. When Chrissy and Tina were little, I taught them how to make the pancakes so they were just the right texture. They were really skilled at it, too! It was the perfect food for us to cook and eat together. When I was working on this book, Luna got to make her first kanom krok, ladling the batter in the hot pan and watching the edges bubble. She was a natural, so it must be in our genes.


Reprinted from The Pepper Thai Cookbook. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.

For the batter:

  • 1

    cup rice flour

  • ¼

    cup cooked jasmine rice

  • ¼

    cup full-fat coconut milk

  • ¼

    cup unsweetened shredded coconut

  • 3

    tablespoons light brown sugar

  • ½

    teaspoon kosher salt

For the topping:

  • 1

    cup full-fat coconut milk

  • 1

    tablespoon tapioca starch or cornstarch

  • 2

    tablespoons granulated sugar

  • ¼

    teaspoon kosher salt

To finish:

  • 8

    scallions, finely chopped 

  • ½

    cup canned corn kernels, drained

  • +

    melted coconut oil or vegetable oil, for cooking

Shop this recipe

The Pepper Thai Cookbook
The Pepper Thai Cookbook
$28.00

Through these 80 recipes, Pepper teaches you how to make all her hits––influenced by Thailand, California, and everywhere in between. No one loves this book more than Chrissy: “I’m SO proud of Yai and all of the hard work she put into making this book come to life. It has all of my favorite recipes that mom used to make for us growing up, like chicken satay and papaya salad, as well as modern twists on classic Thai food like pad thai Brussels sprouts and nam prik moo sloppy joes!

Batter Up! 6-Piece Mixing Bowl Set with Lids
Batter Up! 6-Piece Mixing Bowl Set with Lids
$24.00

Batter up! Upgrade your baking game with this nesting mixing bowl set with lids. It's a must-have if you love to bake delicious treats at home, and includes three different sizes for mixing up pancake batter (even easier thanks to a pouring spout), making cookie dough, or stirring together a dip. Made from durable and easy-to-clean melamine, these versatile mixing bowls can also double as great ways to serve some popcorn (with assorted Cravings seasonings) or store washed and cut fruit or salads in the fridge. Our favorite part? The silicone lids, which make this set perfect for storing sourdough starters or prepping sauces and salad dressings in advance.

Chrissy's Go-To Santoku Knife
Chrissy's Go-To Santoku Knife
$24.00

If you only buy one knife for your kitchen, make it santuko-style. This multipurpose essential is Chrissy's go-to for prep—the blade slices tomatoes, dices onions, and carves everything from meat and fish to hard cheeses with ease. Inspired by Japanese kitchen knives, you'll have this stainless steel and organic ashwood tool in your kitchen for years. The serrated 7-inch blade makes slicing and dicing a breeze Gorgeous ashwood handle pretty enough to take to the dining table This do-it-all knife is saves space in smaller kitchens

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