This Lao nam wan recipe makes a delicious chilled coconut milk and fruit dessert that’s sweet, creamy, and so refreshing. This version is vegan, dairy-free, and easy to customize with whatever fruit toppings you love (I went with jackfruit and longan!).
About this Lao dessert
Nam wan means sweetened water and is a popular Lao coconut fruit dessert. It’s made by simmering coconut milk with pandan and sugar, then topped with tropical fruits and mini tapioca pearls. The toppings and sweetness are easy to customize.
🍚 Ingredient tips & substitutes
- Sago pearls (small tapioca pearls) These cook into chewy, translucent pearls that add texture.
- Jackfruit, longan, rambutan These are added as toppings over the coconut milk. You can also use other fruits like toddy palm seeds (look for them canned in syrup), lychee, or even mango. Just make sure the fruit is sweet and pairs well with creamy coconut.
- Coconut milk Use high-quality, full-fat coconut milk for a rich base; I prefer Aroy-D.
- Evaporated milk Adds a touch of richness and slightly thins the coconut milk.
- Sugar Adjust the amount depending on your fruit’s sweetness and personal taste.
- Pandan leaves (optional) Can be added to the simmering coconut milk for fragrance.
😋 More Asian desserts to try
This Thai/Lao nam wan dessert recipe is ready in under 30 minutes and makes an amazing bowl of creamy coconut milk fruit, full of tropical flavor. Follow me on Facebook, Instagram, and Pinterest for more!
Nam Wan Recipe (Coconut Milk and Fruit Dessert)
Equipment
- Measuring spoons and cups
- Medium pot for boiling the sago (tapioca pearls).
- Fine mesh strainer to rinse and drain the pearls once they’re cooked.
- Small pot or saucepan for gently simmering the coconut milk.
- Ladle
Ingredients
- ¼ cup sago (small tapioca pearls)
- 1 cup coconut milk
- ½ cup evaporated milk
- 3 tbsp sugar
- longan add to taste
- jackfruit thin slices, add to taste
- 1 pandan leaf optional, tied in a knot
Instructions
- Cook the pearls. Boil small tapioca pearls for about 15 minutes, stirring to prevent sticking. Turn off the heat, cover, and let them sit for 10 minutes until fully translucent. Drain and rinse under cold water.
- Make the coconut base. Simmer coconut milk, evaporated milk, sugar, and salt (plus pandan leaves if using) for 2–3 minutes until the sugar dissolves. Let cool, then chill.
- Prep the fruit. Slice jackfruit and prepare longan or rambutan. Use fresh or canned, drained fruit.
- Assemble and serve. Add tapioca pearls and fruit into bowls or glasses, then pour over the chilled coconut milk. Serve cold for the best flavor.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
👩🍳 How to make nam wan
Step 1: Cook the tapioca pearls. Bring a pot of water to a boil, then add the small tapioca pearls. Stir right away so they don’t stick. Simmer for about 15 minutes, or until they look mostly translucent with just a tiny white dot in the center.
Turn off the heat, cover the pot, and let them sit for 10 more minutes until fully translucent. Then rinse under cold water and set aside.
Step 2: Make the coconut milk. In a small pot, add full-fat coconut milk, evaporated milk, sugar, salt, and optional pandan leaves (if using). Stir everything together over medium heat. Simmer gently for 2–3 minutes, just until the sugar dissolves and the mixture is warm and fragrant.
Step 3: Prep the fruit. Drain any canned fruits (like jackfruit, longan, rambutan) and slice the jackfruit into thin strips. If using fresh fruit, peel and slice into bite-sized pieces.
Step 4: Assemble and chill. To serve, spoon the coconut milk into small bowls or glasses. Add a scoop of cooked tapioca pearls, then top with your favorite fruits.
You can serve it just like this, or chill everything in the fridge for a few hours before serving. It’s even better when cold!
