Top 10 Thai Desserts in 2026

Each layer is steamed separately at 100°C, stacking 9 alternating pandan and coconut layers that require 2 hours of preparation. It contains 120 calories per serving, 40% fewer than the average Thai custard dessert. The precise layering technique ensures each slice is 100% uniform, a feat unmatched by other steamed desserts.

Lod Chong delivers a uniquely refreshing texture, with its green pandan-infused rice flour noodles offering a gentle chew. Served in iced sweetened coconut milk, this dessert provides immediate cool relief. The subtle pandan aroma distinguishes it from heavier options, and at just 60 cents per serving, it's a budget-friendly choice.

Sangkhaya Fak Thong impresses with its dramatic presentation: a whole pumpkin steamed with rich coconut egg custard inside, then sliced cold. The custard-to-pumpkin ratio hits a perfect 2:1 by volume, yielding about 450 calories per slice. It's cheaper than the typical rival custard dessert, costing $1.20 per serving. However, its flavor is less vibrant than Lod Chong's pandan punch, though the texture is creamier.

Thong Yip stands out as a delicate, labor-intensive dessert from Thailand's royal tradition. Each flower-shaped piece uses only egg yolks, giving it a custard-like richness with 5 grams of protein. Prices start at 80 cents apiece, making it pricier than Lod Chong but more affordable than Itim Kati. It's 20% lighter than the average Thai dessert, ideal for a small sweet finish.

Itim Kati delivers pure coconut indulgence with fresh ice cream served in a real coconut shell. Topped with peanuts, corn, and sticky rice at $2.50 per serving, it's the most expensive item here. Yet it's 30% richer in coconut flavor than Sangkhaya Fak Thong and outperforms Thong Yip in portion size, offering 180ml of ice cream per serving.

Made from colorful glutinous rice balls, these treats float in a luscious warm sweet coconut cream that soothes the palate. The three natural hues—often pink, green, and white—are derived from butterfly pea and pandan extracts, adding visual appeal without artificial dyes.

Khanom Buang, also known as Thai crepes, offers an unmatched crispy base that is 25% thinner than the typical street crepe, yielding a delicate snap with each bite. These crepes are filled with either a sweet meringue made from egg whites and sugar or a savory version with shredded coconut, creating a versatile snack that sells for just $1.50 per serving on Bangkok streets.