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Thai Coconut Custard

Deliciously Creamy Thai Coconut Custard to Brighten Your Day

Experience the tropical delight of Thai Coconut Custard, a creamy, gluten-free dessert perfect for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Desserts
Cuisine: Thai
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 large Eggs provide essential structure and ensure structuring
  • 2 cups Coconut Milk full-fat is best for indulgence
  • 1 cup Palm Sugar adds sweetness; can substitute with brown sugar
  • 1/4 teaspoon Salt enhances flavors
  • 1 teaspoon Vanilla Extract infuses a warm aroma
Optional Additions
  • 2 leaves Pandan Leaves for herbal fragrance
  • 1 cup Sticky Rice for texture, layer at the bottom

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • fine sieve

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare the baking dish.
  2. Gently beat the eggs in a mixing bowl until smooth.
  3. Whisk together the coconut milk, palm sugar, salt, and vanilla with the beaten eggs until dissolved.
  4. Strain the mixture through a fine sieve into another bowl.
  5. If using sticky rice, layer it at the bottom of the prepared baking dish.
  6. Create a water bath by placing the baking dish into a larger pan filled with hot water.
  7. Bake for 45 minutes to 1 hour until edges are set and center jiggles slightly.
  8. Let cool for about 30 minutes, then chill in the refrigerator for at least 2 hours.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 85mgSodium: 50mgPotassium: 150mgSugar: 12gCalcium: 30mgIron: 0.5mg

Notes

Experiment with pandan leaves and sticky rice for added flavor and texture.

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