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Thai Coconut Custard

A creamy and flavorful dessert that brings a taste of Thailand to your home with its perfect balance of coconut richness and sweetness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Thai
Calories: 190
Ingredients Method Notes

Ingredients
  

Custard Ingredients
  • 1 cup coconut milk
  • 1 cup water
  • 1 cup rice flour
  • ¾ cup palm sugar (or brown sugar) Brown sugar can be used if palm sugar is unavailable.
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract Optional
Garnish
  • 1 pinch toasted sesame seeds or coconut flakes For garnish

Method
 

Preparation
  1. In a saucepan, combine the coconut milk and water. Stir in the palm sugar and salt, heating over medium-low until the sugar has fully dissolved.
  2. In a bowl, mix the rice flour with the dissolved coconut mixture. Whisk until the mixture is smooth and lump-free.
  3. Pour the mixture back into the saucepan. Cook over low heat while stirring continuously until it thickens, about 5-10 minutes.
  4. Grease a muffin pan or individual custard cups with a light coat of oil. Pour the custard into the molds, filling them around ¾ full.
  5. Place the filled molds in a steaming basket over a pot of boiling water. Cover and steam for approximately 15 minutes or until the custard has set.
Serving
  1. Allow the custards to cool slightly, then gently remove them from the molds. Serve warm or refrigerate for later. Top with toasted coconut flakes or sesame seeds for an extra crunch!

Notes

Leftover Thai Coconut Custard can be stored in an airtight container in the refrigerator for up to 3 days. This custard is best enjoyed cold! To reheat, simply warm very gently in a microwave or steam it again for a few minutes. For a fun twist, try adding pandan extract for added flavor and a lovely green color.