Thai Recipe: Coconut scramble wrapped in a pancake (roti)


An amazing coconut concoction hand crafted by a street vendor in rural Thailand.

with condensed milk. a favorite local topping


  • 1 whole coconut
  • 2 eggs
  • 1 square inch of dough
  • 1 ounce of condensed milk
  • 1 teaspoon of sugar
  • 2 tablespoons of butter


  • 1 large machette, fit for chopping coconuts
  • 1 scraper
  • 1 fork
  • 1 wok
  • 1 small bowl
  • 1 surface, at least 1 square foot in size
Serves 2

Cooking Instructions

  1. Cut coconut in half with large machette
  2. Scrape the coconut meat from each half of the coconut in long, centimeter wide strips, putting the meat back in each respective half
  3. Put the wok over medium heat and add 1 tablespoon of butter
  4. Beat the dough until it's flattened to about 1 square foot in size. The dough should be paper thin at this point.
  5. Put the meat from one coconut into a small bowl, crack an egg over it and lightly mix the two together
  6. Put the dough on the wok, immediately followed by the coconut, egg concoction. Take care to only have the concoction in the center.
  7. After about 30 seconds, fold the sides of the dough in to make a nice sealed square. Cook until the bottom is lightly browned, then flip.
  8. When the folded side is lightly browned, take it off the wok and cut into 1 square inch pieces. Put pieces into the empty coconut adding sugar and condensed milk at each layer.
    delicious coconut, egg, roti
  9. Repeat steps 5-8 for the other half of the coconut
  10. Feast.

Secret ingredients?

Unknown what was in the 1 square inch of pancake/crepe-like dough. After further travel through Thailand, we decided it was roti dough. ThaiTable offers instructions on how to make it.

What Do You Think?

Delicious? What are your favorite Asian recipes? Let us know in the comments!