Irresistibly Creamy Thai Coconut Custard Dessert You’ll Love

Experience the tropical flavors of this Thai Coconut Custard Dessert, a delightful and simple treat that impresses at any gathering.

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Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings: 8 slices

Course: Desserts

Cuisine: Thai

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

Custard Base

1 can Coconut Milk Substitute with almond milk or soy milk for a lighter alternative.
1 can Sweetened Condensed Milk Can be omitted for a lower-sugar option but may affect texture.
3 large Eggs Use cornstarch for a vegan option.
1/2 cup Sugar Adjust to taste or substitute with a sugar alternative.
1 teaspoon Vanilla Extract Opt for pure vanilla for best results.
1/4 teaspoon Salt Balances sweetness and enhances flavor.

Equipment

mixing bowl
whisk
baking dish
Oven

Method

Preparation Steps

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine coconut milk, sweetened condensed milk, eggs, sugar, vanilla extract, and a pinch of salt. Whisk vigorously for about 2-3 minutes until smooth.
Grease a suitable baking dish with coconut oil or unsalted butter.
Carefully pour the custard mixture into the greased baking dish.
Bake for about 30 minutes, until set yet slightly jiggly in the center.
Allow the custard to cool at room temperature for about 10 minutes.
Serve warm or refrigerate for a few hours to serve chilled.
Top with shredded coconut or fresh mango slices before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 7gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

Mix well to ensure smooth texture. This dessert can be made a day ahead for better flavor. Store leftovers in the refrigerator for up to 3 days for optimal freshness.

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