Thai coconut custard is creamy, gently sweet, and surprisingly easy to make at home. This classic Thai dessert is made with rich coconut milk and eggs, resulting in a silky texture that melts in your mouth. Traditionally steamed rather than baked, it delivers deep coconut flavor without complicated techniques, making it perfect for both beginners and experienced home cooks.
Why You’ll Love It
- Minimal ingredients: Just a handful of pantry staples.
- Rich coconut flavor: Coconut milk shines without being heavy.
- No complicated baking: Steaming keeps things simple and forgiving.
- Make-ahead friendly: Even better once chilled.
Ingredients
- Coconut milk: Full-fat canned coconut milk for the best texture.
- Eggs: Large eggs at room temperature.
- Palm sugar or brown sugar: Palm sugar adds depth, but brown sugar works well.
- Salt: Just a pinch to balance the sweetness.
- Pandan leaves or vanilla (optional): For a gentle aroma.
Instructions
- Crack the eggs into a mixing bowl and whisk gently until just combined. Avoid incorporating air.
- Add the coconut milk, sugar, and salt. Stir slowly until the sugar dissolves.
- Strain the mixture through a fine mesh strainer to remove bubbles and ensure a smooth custard.
- Pour the custard into a heatproof dish. If using pandan, place a tied leaf on top.
- Steam over low heat for 25 to 35 minutes, until just set but still slightly jiggly.
- Remove from heat and let cool completely before slicing.
Tips & Variations
Tips for Perfect Thai Coconut Custard
- Do not over-whisk: Too much air creates bubbles and a spongy texture.
- Use gentle steam: Low heat keeps the custard silky.
- Watch the jiggle: The center should wobble slightly when done.
Variations
- Pandan-flavored custard: Add extra pandan leaves for a floral note.
- Custard in pumpkin: A traditional Thai presentation with natural sweetness.
- Extra-rich version: Replace part of the coconut milk with coconut cream.
Serving Suggestions
Thai coconut custard is typically served chilled and cut into neat squares. Enjoy it on its own or alongside fresh tropical fruit like mango or papaya. It also pairs beautifully with unsweetened tea or coffee.
Storage & Reheating
Store leftover custard in an airtight container in the refrigerator for up to 3 days. This dessert is best enjoyed cold and does not require reheating. Freezing is not recommended, as it can affect the texture.
FAQs
Is this dessert very sweet?
No. Thai coconut custard is gently sweet and well balanced, with coconut flavor taking center stage.
Can I bake this instead of steaming?
Steaming is traditional and gives the smoothest texture. Baking is possible, but it requires careful temperature control.
Can I make this ahead of time?
Yes. In fact, the custard tastes even better after chilling for several hours.
Conclusion
This Thai coconut custard is a comforting dessert that feels both special and simple. With its creamy texture, subtle sweetness, and rich coconut aroma, it is perfect for sharing at home or serving on special occasions. Once you try it, this traditional Thai dessert is sure to become a favorite.
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Delicious Thai Coconut Custard Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Thai coconut custard is creamy, gently sweet, and surprisingly easy to make at home. This classic Thai dessert is made with rich coconut milk and eggs, resulting in a silky texture that melts in your mouth. Traditionally steamed rather than baked, it delivers deep coconut flavor without complicated techniques, making it perfect for both beginners and experienced home cooks.
Ingredients
- 1 can full-fat coconut milk
- 4 large eggs, room temperature
- 1/2 cup palm sugar or brown sugar
- 1/4 tsp salt
- 1 pandan leaf or 1 tsp vanilla extract (optional)
Instructions
- Crack the eggs into a mixing bowl and whisk gently until just combined. Avoid incorporating air.
- Add the coconut milk, sugar, and salt. Stir slowly until the sugar dissolves.
- Strain the mixture through a fine mesh strainer to remove bubbles and ensure a smooth custard.
- Pour the custard into a heatproof dish. If using pandan, place a tied leaf on top.
- Steam over low heat for 25 to 35 minutes, until just set but still slightly jiggly.
- Remove from heat and let cool completely before slicing.
Notes
Do not over-whisk: Too much air creates bubbles and a spongy texture. Use gentle steam to keep the custard silky. The center should wobble slightly when done.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steamed
- Cuisine: Thai
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
Keywords: Thai coconut custard, coconut milk, steamed dessert, Thai dessert