Tropical, served cold.
Panna cotta in a coconut shell. Mango, matcha, sticky rice. Thai dessert logic, built for a Dubai crowd.
The idea
Koko Playa takes the dessert grammar of the Thai coast — coconut, mango, sticky rice, palm sugar — and serves it in a form built for walking.
Panna cotta goes into a coconut shell. Mango sticky rice becomes a shake. Matcha ice cream gets sticky rice and fresh mango on top instead of a wafer.
Nothing here is a fusion exercise. These are the flavour pairings the region already knows work, put into vessels that survive a crowded evening outdoors.
Portions are built to share. Most of the menu feeds two comfortably, which is how tropical dessert gets eaten anyway.
These are the flavour pairings the region already knows work — put into vessels that survive a crowded evening outdoors.
Coconut, mango, matcha, sticky rice — four ways.
The signature
Coconut panna cotta under fresh berries and mochi balls. The one that gets filmed.
The same shell, chocolate poured over mochi and cookie crumb.
Matcha soft serve over sticky rice with fresh mango. The sleeper hit.
Iced matcha over blueberry compote, in the branded cup.
Koko Playa trades at Global Village, Dubai — Thailand Pavilion. For enquiries:
Partnership
Franchise, licensing or a partnership on Koko Playa — tell us the city and the timeline, and mention Koko Playa in your message. We’ll answer within two working days.
Or write directly — partnerships@anotherround.co
Thank you. We’ll answer within two working days.