Thai Coconut Custard: Irresistibly Creamy & Easy to Make Recipe

Introduction

Thai Coconut Custard is a luscious and creamy dessert that brings the rich flavors of coconut and palm sugar together in perfect harmony. Easy to prepare and delightfully smooth, this custard offers a tropical twist that’s sure to impress family and friends.

Ingredients

• 4 large Eggs
• 1 can Coconut Milk
• 1/2 cup Palm Sugar (or brown sugar as a substitute)
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla Extract
• Optional: 2 Pandan Leaves
• Optional: 1 cup Sticky Rice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). If using pandan leaves, place them at the bottom of your baking dish to infuse flavor.
2. Step 2: In a bowl, beat the eggs gently until smooth, taking care not to incorporate too much air.
3. Step 3: Add the coconut milk, palm sugar, salt, and vanilla extract to the eggs. Stir until the sugar has fully dissolved and the mixture is well combined.
4. Step 4: Strain the mixture through a fine sieve into another bowl to remove any lumps for a silky texture.
5. Step 5: If using sticky rice, layer it evenly in the baking dish over the pandan leaves.
6. Step 6: Pour the custard mixture over the sticky rice or directly into the baking dish if not using rice.
7. Step 7: Create a water bath by placing the baking dish inside a larger pan filled with hot water, ensuring the water reaches halfway up the sides of the dish.
8. Step 8: Bake for 45 minutes to 1 hour, or until the custard is set but still slightly wobbly in the center.
9. Step 9: Remove from the oven and allow to cool at room temperature, then chill in the refrigerator before serving for best results.

Tips & Variations

• Use brown sugar if you can’t find palm sugar, but expect a slightly different caramel flavor.
• Adding pandan leaves gives the custard a subtle herbal aroma that’s traditional and fragrant.
• For added texture, serve over sticky rice or sprinkle with toasted coconut flakes before serving.
• Be careful not to overbeat the eggs to avoid a spongy texture; gentle mixing yields a creamy custard.

Storage

Store the custard covered in the refrigerator for up to 3 days. It tastes best served chilled but can be brought to room temperature before eating. Reheat gently in a warm water bath or microwave at low power if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of palm sugar?

Yes, regular brown sugar can be used as a substitute, though palm sugar provides a unique caramel-like flavor that complements the coconut well.

Do I need to use pandan leaves?

Pandan leaves are optional but highly recommended for their distinctive aroma. If unavailable, the custard will still be delicious without them.

Thai Coconut Custard: Irresistibly Creamy & Easy to Make Recipe

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★★★★★

4.9 from 131 reviews

This Thai Coconut Custard is a delectably creamy and easy-to-make dessert featuring a smooth coconut milk base sweetened with palm sugar and infused with the aromatic essence of pandan leaves. Perfectly baked in a water bath, it offers a delicate texture that melts in your mouth. Optional layers of sticky rice add heartiness and texture, making it a unique traditional treat.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

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For the Custard

• 4 large Eggs – Vital for providing structure, ensuring your custard sets perfectly.
• 1 can Coconut Milk – The star ingredient that brings rich, tropical creaminess to every bite.
• 1/2 cup Palm Sugar – Natural sweetener with a caramel-like flavor; can substitute brown sugar.
• 1/4 teaspoon Salt – Enhances overall sweetness and balances flavors.
• 1 teaspoon Vanilla Extract – Adds warmth; don’t skip for that comforting aroma!

Optional Add-Ins

• 2 leaves Pandan Leaves – Infuse your custard with a captivating herbal fragrance.
• 1 cup Sticky Rice – Layering in adds delightful texture and heartiness.

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). If using pandan leaves, place them at the bottom of your baking dish to infuse their fragrant herbal aroma into the custard as it bakes.
2. Beat the Eggs: In a mixing bowl, gently beat the eggs until smooth, being careful not to incorporate too much air which can affect the texture of the custard.
3. Combine Ingredients: Add the coconut milk, palm sugar, salt, and vanilla extract into the bowl with the beaten eggs. Mix thoroughly until the palm sugar is completely dissolved and the mixture is uniform.
4. Strain the Mixture: Pour the custard mixture through a fine sieve into a separate bowl to remove any lumps or clumps for a silky smooth texture.
5. Prepare Sticky Rice Layer (Optional): If desired, layer soaked sticky rice at the bottom of the baking dish over the pandan leaves, adding texture and substance to the custard.
6. Create a Water Bath: Place your baking dish into a larger pan filled with hot water. This water bath will gently cook the custard evenly and prevent cracking.
7. Bake the Custard: Bake in the preheated oven for 45 minutes to 1 hour, checking periodically for doneness. The custard should be just set but still slightly jiggly in the center.
8. Cool and Chill: Remove the custard from the water bath and allow it to cool to room temperature. Then, chill it in the refrigerator until fully set and cold before serving.

Notes

• Optional: Serve with fresh fruit like mango or a sprinkle of toasted coconut flakes for extra flavor and texture.
• You can substitute palm sugar with light brown sugar if unavailable.
• Ensure the water bath has enough water throughout baking to avoid uneven cooking or burning.
• Be gentle when beating eggs to keep the custard smooth and avoid a spongy texture.

Keywords: Thai coconut custard, coconut milk dessert, pandan custard, sticky rice dessert, easy Thai dessert, baked custard, palm sugar custard