Thai Kaeng Khiao Matcha Green Cream Pastry

Name: Thai Kaeng Khiao Matcha Green Cream Pastry
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 1 sheet (14 oz) (400 g) frozen puff pastry sheet, thawed just until pliable; 1½ tbsp (12 g) culinary grade matcha powder, sifted to remove lumps; ½ cup (120 ml) full-fat canned coconut milk; ¾ cup (180 ml) heavy whipping cream, cold, straight from refrigerator; 2 tbsp (16 g) powdered sugar; ¼ tsp (1¼ ml) vanilla extract; pinch fine sea salt; ½ cup (120 ml) heavy whipping cream, cold, straight from refrigerator; 1 tbsp (8 g) powdered sugar; ¼ tsp (1 g) culinary grade matcha powder, for dusting; 2 tbsp (15 g) unsweetened shredded coconut, toasted, toasted until light golden (optional)

From the MyKitchenBank Kitchen

A delicate fusion pastry combining Thai and Japanese flavors: crispy baked puff pastry layered with a silky matcha-coconut cream filling, topped with whipped cream and a light dusting of matcha powder. The kaeng khiao (green curry) inspiration comes through in the subtle coconut and herbaceous matcha notes, creating an elegant, slightly sweet dessert with a sophisticated flavor profile.

Prep: 25 min
Cook: 18 min
Wait: 30 min
Total: 1 hr 13 min
Makes: 8 pastries (2½ inches / 6 cm square)

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Ingredients

8 servings

1 sheet (14 oz) (400 g) frozen puff pastry sheet, thawed just until pliable
For the matcha-coconut cream
1½ tbsp (12 g) culinary grade matcha powder, sifted to remove lumps
½ cup (120 ml) full-fat canned coconut milk
¾ cup (180 ml) heavy whipping cream, cold, straight from refrigerator
2 tbsp (16 g) powdered sugar
¼ tsp (1.3 ml) vanilla extract
pinch fine sea salt
For the topping
½ cup (120 ml) heavy whipping cream, cold, straight from refrigerator
1 tbsp (8 g) powdered sugar
¼ tsp (1 g) culinary grade matcha powder, for dusting
2 tbsp (15 g) unsweetened shredded coconut, toasted, toasted until light golden (optional)

Equipment (9)

Baking sheet
Parchment paper
Sharp knife
Measuring spoons and cups
Small saucepan
Medium bowl
Electric mixer or whisk
Fine-mesh sieve or sifter
Piping bag with round tip (optional but helpful)

Steps

Before you start

Preheat oven to 400°F (200°C) with a rack in the upper third
Remove puff pastry from the freezer 10 minutes before cutting (it should be cold but pliable)
Have all filling ingredients chilled before assembling
Line a baking sheet with parchment paper

1
Prepare puff pastry
- On a lightly floured surface, unfold the puff pastry sheet and roll it lightly with a rolling pin to smooth out any creases (this also helps it puff evenly).
- Using a sharp knife, cut the pastry into eight 2½-inch (6 cm) squares.
- Transfer to the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Prick each square lightly with a fork in 3–4 places to prevent excessive puffing.
- Place in the freezer for 10 minutes while the oven preheats.
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Ready when: Pastry squares are cut and chilled
Tip: Keeping the pastry cold ensures the butter layers stay intact and the pastry rises evenly instead of spreading flat.
2
Bake puff pastryOven 400°F / 205°C
- Bake the pastry squares in the preheated 400°F (200°C) oven for 16–18 minutes, until they are puffed, golden brown, and crisp on the outside.
- The edges should be slightly darker than the centers.
- Transfer the baking sheet to a wire rack and let the pastries cool completely (about 15 minutes).
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Ready when: Pastries are golden brown, fully puffed, and crisp when tapped
Tip: Do not open the oven door in the first 12 minutes; steam release will cause the pastry to deflate.
3
Make matcha-coconut base
- While the pastries bake, sift the matcha powder into a medium bowl to remove any lumps.
- Pour ¼ cup (60 ml) of the coconut milk into a small saucepan and heat over medium-low heat until steaming (do not boil).
- Slowly whisk the hot coconut milk into the matcha powder, whisking continuously to create a smooth, lump-free paste.
- Add the remaining ¼ cup (60 ml) cold coconut milk and whisk until fully combined.
- Set the matcha-coconut mixture aside to cool to room temperature, about 5 minutes.
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Ready when: Mixture is smooth, lump-free, and at room temperature
Tip: Sifting matcha is crucial—lumps will create a gritty texture in the cream. Whisking slowly prevents the matcha from clumping.
4
Whip cream for filling
- Once the matcha-coconut mixture is cool, pour the cold heavy cream into a clean bowl.
- Using an electric mixer on medium speed, whip the cream until soft peaks form (2–3 minutes).
- Add the powdered sugar, vanilla extract, and a pinch of fine sea salt.
- Continue whipping on medium-high speed for another 1–2 minutes, until stiff peaks form and the cream is light and fluffy.
- Gently fold the cooled matcha-coconut mixture into the whipped cream in two additions, using a silicone spatula and folding slowly to maintain airiness.
- The filling should be creamy, pale green, and smooth.
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Ready when: Cream holds stiff peaks and filling is pale green and smooth
Tip: Fold gently to keep the filling airy; overmixing will deflate the whipped cream and make the filling dense.
5
Fill the pastries
- Once the pastry squares have cooled completely, carefully slice each square horizontally to create a thin top and bottom layer (or cut horizontally about ⅔ of the way up, leaving the bottom ⅓ intact for stability).
- Divide the matcha-coconut cream filling equally among the 8 pastries, spooning or piping it onto the bottom layer.
- This recipe yields approximately 1⅔ cups (400 ml) of filling—about 3–4 tablespoons (45–60 ml) per pastry.
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Ready when: All pastries are filled evenly with cream
Tip: Use a small sharp serrated knife to slice the pastry horizontally—a dull knife will crush the crisp layers.
6
Assemble and garnish
- Replace the top of each pastry.
- In a small bowl, whip the remaining ½ cup (120 ml) cold heavy cream with 1 tablespoon (8 g) powdered sugar until stiff peaks form.
- Top each pastry with a dollop of whipped cream.
- Dust lightly with matcha powder using a fine-mesh sieve.
- If using toasted coconut flakes, sprinkle a small amount on top of each pastry as a final garnish.
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Ready when: Pastries are assembled with cream and garnished
Tip: Assemble the pastries close to serving time so they stay crisp. If made more than 30 minutes ahead, the pastry will soften from moisture in the cream.

Good to know

Tips

If the puff pastry squares are puffing unevenly during baking (some much taller than others), carefully press the tallest ones down slightly with a clean spoon at the 10-minute mark—this encourages even baking.
For a more authentic Thai presentation, garnish with a single Thai basil leaf or edible flower (like pansies or nasturtiums) instead of (or in addition to) coconut flakes.
The matcha-coconut base can be made with a hand frother (matcha whisk) instead of whisking by hand—it creates extra aeration and a silkier texture.
To serve these pastries warm, briefly warm the cooled, filled pastries uncovered in a 325°F (160°C) oven for 2–3 minutes just before adding the topping cream and garnish.

Make ahead

Puff pastry can be baked 1 day ahead and stored in an airtight container at room temperature. The matcha-coconut cream filling can be prepared up to 4 hours ahead and stored covered in the refrigerator; whip the topping cream and assemble the pastries within 30 minutes of serving.

Storage & reheating

Store assembled pastries covered loosely with plastic wrap at room temperature for up to 2 hours. Individual components keep longer: baked pastry squares in an airtight container at room temperature for 1 day; matcha-coconut cream filling covered in the refrigerator for up to 4 hours. Do not freeze filled pastries, as the pastry will become soggy during thawing. Freeze baked pastry squares for up to 2 weeks in an airtight container; reheat uncovered in a 350°F (175°C) oven for 3–4 minutes to restore crispness before filling and serving.

Substitutions

culinary grade matcha powder → green tea powder (3–4 tsp / 12–16 g) or freeze-dried green matcha-flavored powder. Use slightly more if substituting with green tea powder, as it is less intensely flavored than culinary matcha.
full-fat canned coconut milk → whole milk or cream mixed with ½ teaspoon coconut extract. This reduces the coconut flavor; use only if full-fat coconut milk is unavailable.
frozen puff pastry sheet → phyllo dough (3–4 sheets brushed lightly with melted butter) or laminated croissant dough. Phyllo will be more delicate; bake at 375°F (190°C) for 12–14 minutes. Croissant dough will be richer.
heavy whipping cream, cold → mascarpone cheese whipped with 2 tablespoons cold cream and 1 tablespoon honey. This creates a denser, richer filling with a tangier flavor profile.