Sweet Tapioca Dumplings in Coconut Sauce (ครองแครงน้ำกะทิ)

Many of the Thai desserts are made with coconut milk. And it is at its best when made with fresh squeezed coconut milk. However, we couldn’t get fresh coconut milk here. So we opted to use the coconut milk from a carton instead, which has a better taste than the one in a can. And we cooked the coconut milk sauce with pandan leaves to give the extra aroma to the sauce. 

This tapioca dumplings has a particular shape of a spirals / shells. We mixed it with mashed taro and mashed sweet purple potato to add more flavors to tapioca dumplings. It is served with sliced jackfruit and sliced young palmyra palm to add the fruity flavor to the dish.