โจ๊กกะทิ

Origin

Coconut Congee (Jok Kati) originates from southern Thailand, especially in Nakhon Si Thammarat and Surat Thani provinces. Made with freshly extracted coconut milk, this dish delivers a deeply rich, fragrant, and creamy flavor that reflects the region’s culinary heritage. It remains a staple daily meal for local communities.

Characteristics and Flavor

Jok Kati boasts a thick, velvety texture due to generous use of fresh coconut milk, giving it a golden-yellow hue with a hint of amber. The taste is luxuriously sweet and creamy, not spicy but harmoniously balanced by fish sauce and black pepper. Its fragrance comes from fresh coconut milk and kaffir lime leaves.

Ingredients

White rice, fresh coconut milk, fish sauce, black pepper, kaffir lime leaves, scallions, fried garlic

Serving Method

Serve hot in a bowl, topped with chopped scallions and fried garlic. Best enjoyed with boiled eggs or side dishes such as stir-fried green beans. Often savored as a comforting breakfast or evening meal that brings warmth to the heart.

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