In the world of Thai desserts, it's sweet khanom bueang - crispy Thai 'pancakes' filled with cream and egg threads - that get all the attention. I don't think I've met a Thailand-traveled farang who hasn't raved about them.
For my baht, nothing beats khanom tuai, a two-layered coconut dream that may score low on the cute scale (no mini tacos here) but sits high in the if-you're-going-to-indulge-you-might-as-well-go-all-out rankings.
This sweet named for the dish it's steamed in ('tuai' means cup or small bowl in Thai) consists of a layer of smooth coconut jelly capped with silky coconut cream. Both small cups and larger saucers serve as khanom tuai molds. I favor versions steamed in the latter, for their higher coconut cream-to-jelly ratio.
I've been known, after my fourth or fifth, to scrape the coconut cream into my mouth and toss the jelly. The best khanom tuai makers add a good bit of salt to the top layer, an inspired move. The salt slices right through the almost obscenely unctuous coconut cream, 'lightening' the treat and facilitating further gorging.
As with any street food, quality varies. Still, I've never met a khanom tuai I didn't like.
Kanom tuai, sold on a street corner near you (if you're in Thailand) - keep an eye out for the cups. Ten or twenty baht for more than even I can eat in one sitting.