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Thai Coconut Custard

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This creamy and decadent Thai Coconut Custard recipe combines rich coconut milk, eggs, and a touch of pandan for a traditional Thai dessert. It’s smooth, aromatic, and perfect for anyone craving a sweet, tropical treat.

Ingredients

  • 1 can (400 ml) coconut milk
  • 1/2 cup sugar
  • 4 large eggs
  • 1/4 cup cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 23 drops pandan extract (optional, for color and flavor)

Instructions

  • Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or ramekins.
  • In a saucepan over medium heat, combine the coconut milk and sugar. Stir constantly until the sugar dissolves and the mixture is warm but not boiling.
  • In a bowl, whisk together the eggs, cornstarch, vanilla extract, salt, and pandan extract if using.
  • Slowly pour the warm coconut milk mixture into the egg mixture, whisking constantly to prevent curdling.
  • Pour the combined mixture into the prepared baking dish or ramekins.
  • Place the baking dish in a larger pan filled with hot water (about halfway up the sides of the dish) for a gentle water bath.
  • Bake for 30-40 minutes or until the custard is set but still slightly jiggly in the center.
  • Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to set completely.
  • Serve chilled, garnished with fresh fruit or toasted coconut flakes if desired.

Notes

  • You can substitute the pandan extract with a few drops of almond extract for a different flavor profile.
  • This custard can be made a day ahead for a more intense flavor.