Thai desserts are something that you rarely have the chance to eat except at Thai restaurants. It would be great if it could be easily eaten when you like it.
Given the quality of Thai curry, desserts can be expected, but what about the reality? I was curious, so I tried it!
■ I tried Inaba's "Thai Series" canned dessert
There are 3 types of canned desserts I got this time. "Nata de coco coconut milk" (203 yen), "Pumpkin and coconut mousse" (257 yen), "Coconut azuki milk" (267 yen). * All prices include tax
Both have a content of 125g (4.41oz). Of course, it can be stored at room temperature, and the expiration date was over a year.
It seems that there are few shops that sell Thai curry. I visited about 5 supermarkets and finally found it in a large store.
◆ Nata de coco and coconut milk
Coconut milk is a slightly thick liquid. Contains dice-shaped nata de coco.
It looks rough, but the mouthfeel is smooth. The sweetness of the rich coconut milk spreads on your tongue.
Nata de coco has a familiar crispy texture and a slight sweetness. It's refreshing, so it's good to eat it with plenty of coconut milk.
Coconut milk, which is often seen in Thai desserts, has a rich taste that is comparable to those.
◆ Pumpkin and coconut mousse
When you open the lid, the brightest pumpkin color.
It was very elastic and could be transferred to a plate in almost the same shape.
When you put it in your mouth, it has a rough texture at first, but the sweetness of pumpkin is the main ingredient. The heat melts smoothly and the sweetness of the rich coconut milk slowly comes.
It's more like a pudding than a mousse, and it's a rich and voluminous dish. It is similar to the Thai dessert "Kanom Moken", a grilled pudding made with taroimo.
◆ Coconut / Azuki milk
A translucent tapioca emerges from the milk-colored base.
When you open it on a plate, you will find azuki beans and tapioca pearls.
The base milk has a strong coconut sweetness and a rich, smooth mouthfeel. The texture is like yogurt with a little thickness.
Tapioca pearl is soft enough to be crushed just by pressing it with your tongue. It does not have the elasticity of tapioca that you usually eat, but it loosens finely and integrates with milk. Azuki, on the other hand, has a firm graininess, and when chewed, a soft taste spreads in the milk.
The contrast between the textures of the two types of ingredients is fun, and there are plenty of ingredients to eat. It is a dish that feels somehow Japanese with azuki beans.
■ Summary
Inaba's canned Thai desserts, all of which have a rich and authentic taste. It is highly recommended for those who like the combination of strong sweetness and coconut. The price is reasonable and it will last for a long time, so it may be good to stock it in case of sudden desire for sweets.