Description
A silky and creamy Thai-inspired coconut custard made with coconut milk, eggs, and palm sugar. This comforting dessert offers delicate sweetness and rich tropical flavor, served warm or chilled.
Ingredients
4 eggs
1/2 cup palm sugar
1 cup coconut milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 pandan leaf, knotted (optional)
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, whisk together the eggs and palm sugar until fully combined.
- Add the coconut milk, vanilla extract, and salt. Whisk until smooth.
- For a silkier texture, strain the mixture through a fine sieve.
- Pour the custard mixture into ramekins or a baking dish.
- Place the ramekins inside a larger baking pan and carefully fill the pan halfway with hot water to create a water bath.
- Add the knotted pandan leaf if using.
- Bake for 35–40 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from the oven and allow to cool before serving.
Notes
Substitute pandan extract for vanilla extract for a more traditional Thai flavor.
Use dark palm sugar for a deeper caramel-like sweetness.
Top with toasted coconut flakes for added texture.
Serve with fresh mango, pineapple, or banana slices.
Store covered in the refrigerator for up to 4 days.
Reheat gently using low microwave power or a warm water bath.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 130 mg
- Fat: 11 g
- Saturated Fat: 9 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 125 mg
