Thai Dessert: Sweet Potatoes and Coconut Cream (Mun Chuem)

Mun Chuem (Sweet Potatoes and Coconut Cream)

1 kg. Sweet potato
3 cups sugar
3 cups white wash/lime water
3 cups water
1 cup coconut milk
1 tsp. salt


Cooking Instructions:

1. Clean the sweet potato very well. Peel the skin off and cut into pieces. Make the piece big. Soak them in lime water for 30 minutes. After that, clean with water again.

2. Add 3 cups of water into a pot. Boil it on medium heat. When it’s quite hot, add sugar and stir until the sugar is dissolved. Wait until the syrup is boiling, then add sweet potato. Use low fire.

3. Don’t stir the potato so often. Just flip it over when the other side is done.

4. Notice the potato pieces. If the color is clear then it’s ready. Remove from the stove.

5. In a different pot, boil coconut milk with salt. When it’s boiling, then remove from the fire.


Dress coconut milk on top of sweet potato when it’s cool off.

Author: Joy B

Sawasdee Ka! I'm Joy, the owner of Joy's Thai Food Recipe & Cooking blog. I have been cooking since I was little with my mom and aunts in northeast Thailand. I want to share my childhood Thai recipes with you. Please help me make this the best site I can by completing my survey! :) Joy To contact me use the email address below, or find me at Google+.

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