Thai Coconut Custard

Why You’ll Love Thai Coconut Custard Recipe

Thai Coconut Custard is a delicious treat that combines the tropical flavor of coconut with the smooth texture of a custard. Its subtle sweetness is perfect for those who love desserts that aren’t overly sugary. The balance of coconut and egg gives it a rich flavor that feels decadent without being too heavy. It’s also incredibly easy to make and can be enjoyed warm or cold, making it a versatile dessert for any occasion.

Ingredients

• 2 cups coconut milk

• 4 large eggs

• 1/2 cup sugar

• 1/2 tsp vanilla extract

• 1/4 tsp salt

• 2 tbsp cornstarch (optional, for thickening)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease a baking dish or ramekins with butter or non-stick spray.

2. In a mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until smooth.

3. Gradually add the coconut milk to the egg mixture, whisking continuously to prevent curdling.

4. If you want a thicker custard, whisk in cornstarch and continue to whisk until well combined.

5. Pour the mixture into the prepared baking dish or ramekins, and place them in a larger pan. Add hot water to the larger pan to create a water bath for the custard.

6. Bake for 40-45 minutes, or until the custard is set but still slightly wobbly in the center.

7. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.

Servings and Timing

• Servings: 4-6

• Prep time: 10 minutes

• Cook time: 40-45 minutes

• Chill time: 2 hours

Variations

• Adding spices: You can add a pinch of ground cardamom or cinnamon for an extra layer of flavor.

• Using other milk alternatives: If you prefer dairy-free, you can use almond milk or oat milk in place of coconut milk, though the flavor will change.

• Topping ideas: Try topping with fresh fruit like mango slices, berries, or toasted coconut for added texture and flavor.

• Vegan version: Replace eggs with a mixture of silken tofu and agar-agar for a plant-based custard.

Storage/Reheating

• Storage: Store the Thai Coconut Custard in an airtight container in the refrigerator for up to 3 days.

• Reheating: If you prefer to enjoy the custard warm, gently reheat it in the microwave in short intervals, stirring in between. Alternatively, warm it in a saucepan over low heat, adding a splash of coconut milk if needed to restore creaminess.

FAQs

Can I make Thai Coconut Custard ahead of time?

Yes, this custard can be made a day or two in advance. Just be sure to refrigerate it and allow it to cool completely before storing.

Can I use sweetened coconut milk?

Yes, sweetened coconut milk can be used, but you may need to reduce the amount of sugar in the recipe to avoid the custard becoming too sweet.

Can I substitute the eggs in this recipe?

For a vegan option, you can use a combination of silken tofu and agar-agar as a substitute for eggs.

Can I freeze Thai Coconut Custard?

While the custard can technically be frozen, the texture may change when thawed. It’s best enjoyed fresh or refrigerated.

How can I thicken the custard?

If you want a thicker custard, you can add cornstarch to the mixture before baking. Alternatively, bake it for a bit longer, checking for the desired consistency.

Can I make this custard in individual servings?

Yes, you can bake the custard in individual ramekins. Just make sure to adjust the cooking time, as smaller portions will cook faster.

Is there a non-dairy substitute for the coconut milk?

Yes, you can substitute coconut milk with almond milk or soy milk, though this will change the flavor and texture slightly.

Can I make this custard without a water bath?

A water bath helps ensure the custard cooks evenly and doesn’t become rubbery. If you don’t have a large pan, you can bake the custard without one, but it may be more prone to cracking.

Can I use light coconut milk?

Yes, light coconut milk can be used, but the custard will be less rich and creamy than when using full-fat coconut milk.

How do I know when the custard is done?

The custard is done when it’s set and no longer jiggles in the center. It should be firm on the edges but still slightly wobbly in the middle.

Conclusion

Thai Coconut Custard is a simple yet elegant dessert that combines the tropical flavor of coconut with the smooth, delicate texture of a custard. It’s versatile, easy to prepare, and can be made ahead of time for convenience. Whether you enjoy it warm or chilled, it’s sure to impress with its rich flavor and creamy consistency. Give this recipe a try for a unique treat that captures the essence of Thai cuisine!