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Thai Coconut Custard

Irresistibly Creamy Thai Coconut Custard You’ll Love

Discover the unique flavors of Thai Coconut Custard, a vegan dessert that delights with creamy layers and pandan essence.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cups
Course: Desserts
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Custard Base
  • 1 cup Rice Flour Adds structure; all-purpose flour can be used, but texture may differ.
  • 1/2 cup Tapioca Flour Essential for that chewy texture; no substitutes recommended.
  • 1/2 cup Pandan Juice Infuses a unique flavor and vibrant color; diluted pandan extract is a possible substitute.
  • 1/2 cup Palm Sugar/Brown Sugar Provides sweetness with a lovely caramel note; coconut sugar works well too.
  • 1 teaspoon Salt Balances flavors; sea salt brings out a delicious contrast.
Coconut Cream Topping
  • 1 cup Coconut Cream Creates the rich topping; can be swapped with coconut milk, but richness may vary.
  • 3 tablespoons Additional Rice Flour Thickens the topping; necessary for the desired consistency.
  • 1 pinch Salt Enhances the overall flavor of the topping.

Equipment

  • Steamer
  • Mixing Bowl
  • Whisk
  • ceramic cups or mini muffin pans

Method
 

Preparation
  1. Begin by lightly greasing 12 small ceramic cups or mini muffin pans using coconut oil or a neutral cooking spray.
  2. In a large mixing bowl, whisk together rice flour, tapioca flour, pandan juice, palm sugar, and salt until smooth and free of lumps.
  3. Fill each greased cup halfway with the custard mixture and steam for 5-6 minutes, or until lightly firm.
  4. In a separate bowl, whisk together the coconut cream, additional rice flour, and a pinch of salt until creamy and well combined.
  5. Carefully pour the coconut cream mixture over each steamed cup and steam for an additional 5-7 minutes.
  6. Remove the cups from the steamer and allow them to cool slightly before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gCalcium: 1mgIron: 2mg

Notes

Store any leftover Thai Coconut Custard in the refrigerator for up to 2 days or freeze for up to 1 month. For best flavor, use fresh pandan leaves.

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