泰國是個熱帶國家，出產的農作物，和新馬一代度非常相似，尤其在甜品上，也是採用了大量的椰奶來製作。相信愛吃泰國美食的朋友們，一定相當熟悉這道甜品。
材料： （5-6人份）, 木薯 2kg（去皮，切成2寸長圓段，浸泡在水裡待用）, 水 2 Litres, 班蘭葉 2片（洗凈，打結）, 白糖 500g, 椰奶 1-2Tbsp（或適量）
1 把水放在鍋里煮開，加入班蘭葉和木薯塊，加入250g白糖，繼續燜煮30分鐘。 然後再把另外一半的白糖加入，繼續把木薯煮軟至呈透明狀。 把木薯取出，淋上適量椰奶即可食用。
2Tapioca In Coconut Syrup Ingredients: （serve 5-6） Tapioca Roots ~ 2kg (peeled and cut into 5cm / 2in rounds, then soaked in water until use Water ~ 2 Litres Pandan leaves ~ 1-2 knotted Sugar ~ 500g Coconut ~ 1-2 Tbsp In a pot, bring water to the boil over medium heat. Add pandan leaves and tapioca pieces, then add 250g sugar. Stir to mix well, then leaves to simmer for 30 minutes. Add the remaining sugar, then reduce heat to low. Leave to cook until tapioca pieces turn soft and translucent, the remove from the heat and drain well. Drizzle coconut cream over tapioca pieces and serve immediately.