THAI DESSERT (SRISAMORN KONGPUN)

The keys of making successful Thai desserts are to study, practice and use both arts and science, patience, and observing disciplines. It is not difficult to make Thai desserts if one understands about coconut milk and sugar, which are at the heart of Thai dessert. In the olden time, coconut milk was squeezed from shredded coconut. Nowadays readymade coconut milk is used. The milk was squeezed from coconut and packed in cans or paper containers. The difference of using coconut milk which we squeeze ourselves (we call this kind of coconut milk "fresh coconut milk") is its aroma. We use fresh flower scented water to squeeze the shredded coconut in. As a result, the coconut milk will become slightly fragrant.