This coconut cheesecake with a thick whipped cream topping looks typical enough, but it's perfumed with musky, flowery aromas and flavored with notes of caramel and smoke.
Chef Pichet Ong, of Spot Dessert Bar in New York City, gave us this recipe for an ice cream sandwich based on those he ate as a child in Bangkok.
The filling for this pie is made with young, tender coconuts. Use a cleaver to cut off the top of each coconut; drain, reserving water, and scoop out the meat.
A favorite in Thailand, this dessert combines coconut-infused rice with refreshingly sweet mango.
This Thai dessert is warm, creamy, and sweet on the insideŚwith just the right amount of crunch.