Easy Thai Coconut Custard
Indulge in the rich, creamy delight of Easy Thai Coconut Custard, a classic Southeast Asian dessert that’s both simple to prepare and irresistibly delicious. This recipe combines velvety coconut milk, fragrant palm sugar, and a hint of vanilla for a luscious custard that practically melts in your mouth. With optional pandan leaves adding an authentic aromatic twist, this dish is steamed to perfection in a water bath, ensuring a silky-smooth texture every time. Ready in under an hour and perfect for any occasion, this Thai-inspired treat can be served warm, chilled, or adorned with fresh fruit for a refreshing finish. Whether you're new to Thai desserts or a seasoned fan, this easy recipe is sure to impress with its balance of creamy sweetness and exotic flavors.
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 4 Eggs
- 100 g Palm sugar
- 2 tbsp Granulated sugar
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 2 Pandan leaves (optional, for extra fragrance)
Instructions
Preheat your oven to 175°C (350°F). Prepare a roasting pan and place a large heatproof dish inside. The dish will hold the custard, and the roasting pan will be used for a water bath later.
In a medium mixing bowl, whisk together the eggs until fully blended but avoid creating too many bubbles.
In a small saucepan over low heat, combine the coconut milk, palm sugar, and granulated sugar. Stir gently until the sugar has completely dissolved, but do not let the mixture boil. Remove from heat and let it cool slightly.
Gradually pour the warm coconut milk mixture into the beaten eggs while continuously whisking to prevent the eggs from curdling.
Add the vanilla extract and salt to the custard mixture. If using pandan leaves for extra fragrance, lightly bruise the leaves and steep them in the custard mixture for a few minutes, then remove and discard them.
Strain the custard mixture through a fine-mesh sieve into the heatproof dish inside the roasting pan. This ensures a smooth and creamy texture.
Carefully pour hot water into the roasting pan, surrounding the dish halfway to create a water bath. This helps the custard cook evenly.
Bake in the preheated oven for about 40-45 minutes, or until the custard is set but still slightly wobbly in the center.
Remove the custard from the water bath and let it cool to room temperature. You can serve it warm, chilled, or with slices of fresh fruit on the side.
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 154.2 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 158 mg | 12% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1975 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
