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Delicious Thai Coconut Custard Recipe

Delicious Thai Coconut Custard Recipe

This Delicious Thai Coconut Custard Recipe offers a rich yet light dessert experience, combining creamy coconut milk with the natural sweetness of palm sugar and a hint of vanilla. It captures authentic Thai flavors with simplicity, creating a luscious custard that can be served warm or chilled, perfect for impressing loved ones or indulging yourself anytime.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 1 can (400 ml) full-fat coconut milk
  • 4 fresh eggs
  • 100 grams palm sugar (or brown sugar as substitute)
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 2 pandan leaves, rinsed and tied into a knot (optional)

Instructions

  1. Prepare Ingredients: Gather your coconut milk, eggs, palm sugar, vanilla extract, and salt. If using pandan leaves, rinse and tie them into a knot for easy removal later. This prep ensures a smooth cooking process.
  2. Warm the Coconut Milk: In a saucepan over medium heat, gently warm the coconut milk with pandan leaves to infuse its delicate aroma. Stir occasionally and avoid boiling.
  3. Sweeten the Mixture: Add palm sugar and salt to the warm coconut milk, stirring until fully dissolved. This step creates the rich, sweet foundation of the custard.
  4. Beat the Eggs: In a mixing bowl, whisk the eggs gently. Gradually pour a small amount of the coconut mixture into the eggs to temper them and prevent curdling.
  5. Combine and Strain: Slowly add the egg mixture back into the saucepan with the remaining coconut milk, stirring continuously. Strain the mixture through a fine sieve to remove lumps and pandan leaves, ensuring a silky texture.
  6. Cook the Custard: Pour the mixture into individual heatproof ramekins or a single baking dish. Place these in a water bath (bain-marie) inside a preheated oven at 350°F (175°C). Bake for 30–40 minutes or until the custard is set but still slightly jiggly in the center.
  7. Cool and Serve: Remove from the oven and let cool to room temperature before refrigerating for at least an hour. This chilling step enhances the custard’s creamy texture.

Notes

  • Use fresh ingredients: The freshness of your eggs and coconut milk directly affects the custard’s richness and flavor.
  • Pace your heat: Keep the temperature moderate to avoid curdling the eggs for the smoothest texture.
  • Water bath method: Cooking the custard in a water bath ensures gentle, even heat, preventing cracks or rubbery custard.
  • Don’t skip straining: Straining the custard mixture removes unwanted bits and guarantees a silky finish.
  • Customize sweetness early: Adjust sugar levels when warming the coconut milk, so it perfectly suits your taste.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Thai
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving (approx. 150g)
  • Calories: 250 kcal
  • Sugar: 15 g
  • Sodium: 60 mg
  • Fat: 18 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 140 mg

Keywords: Thai coconut custard, coconut dessert, palm sugar custard, Thai dessert recipe, creamy coconut custard