Dessert
Met Khanun (Jackfruit Seed Dessert) – Thai Coconut Milk Pudding
Original name: Met Khanun (Jackfruit Seed Dessert)
About this dish
A delightful Thai dessert made from boiled jackfruit seeds simmered in sweetened coconut milk, offering a unique nutty flavor and tender texture. This gentle sweet treat is perfect for using every part of the jackfruit and is a beloved snack in Thailand—simple to prepare yet deeply satisfying.
Ingredients
UK and US measurements are both included for every recipe.
fresh jackfruit seeds
fruit200 g
Imperial measurement: 1⅓ cups
coconut milk (full-fat)
dairy400 ml
Imperial measurement: 1⅔ cups
palm sugar (or brown sugar)
other60 g
Imperial measurement: ¼ cup
salt
spice1/4 tsp
Imperial measurement: ¼ tsp
pandan leaf (optional)
herb1 leaf
Method
Prepare the jackfruit seeds
15 minutesRinse the jackfruit seeds thoroughly. Using a small knife, peel off the thin outer skin to reveal the pale inner seed. The skin can be tough, so take your time.
Boil the seeds until tender
20 minutesPlace the peeled seeds in a small saucepan, cover with water, and bring to a boil. Reduce the heat to medium-low and simmer for 15–20 minutes, until the seeds are tender (like cooked chickpeas). Drain and set aside.
Simmer the coconut milk mixture
5 minutesIn the same saucepan, combine the coconut milk, palm sugar, salt, and pandan leaf (if using). Stir over medium heat until the sugar dissolves completely, then add the boiled jackfruit seeds.
Simmer gently
7 minutesBring the mixture to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the coconut milk thickens slightly and the seeds soak up the sweetness. Remove the pandan leaf.
Serve
1 minuteDivide the dessert into small bowls and serve warm. The dessert will thicken further as it cools, so expect a pudding-like consistency.
Equipment
- Small saucepan
- Knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Nutrition facts
Tips
- If you can't find fresh jackfruit seeds, frozen seeds work well, just thaw and peel before boiling.
- Adjust the sweetness to your taste by adding more or less palm sugar—start with 60g and tweak.
- A pinch of salt is essential to balance the sweetness and enhance the coconut flavor.
- For a richer texture, use full-fat coconut milk, light coconut milk will yield a thinner consistency.
Serving suggestions
- Serve warm, garnished with a pinch of toasted coconut flakes or a mint leaf.
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Recipe by
Niran Kittipong
Specialises in Thai cuisineNiran is the eldest Saelim sibling and the reasonable one. He makes a mean green curry and mediates family arguments.
Describe yourself in three words: Peacemaker, dad-joke enthusiast, steady hands.