Thai Coconut Custard Recipe
If you’re looking for a delightful treat that carries the warmth of Southeast Asia right to your kitchen, Thai Coconut Custard is an absolute must-try. This dessert beautifully balances the subtle sweetness of palm sugar with the creamy richness of coconut cream, all layered with the unique aroma of pandan. It’s a traditional favorite that’s both comforting and refreshing, perfect for sharing with friends or savoring as a personal indulgence.
Ingredients You’ll Need
Getting this Thai Coconut Custard just right means using a handful of simple yet thoughtfully chosen ingredients. Each element plays a crucial role—whether it’s the texture, flavor, or that signature fragrant color you’ll see in each bite.
- Rice flour: The foundation for the custard’s soft texture, providing a delicate chewiness essential to authenticity.
- Tapioca flour: Adds a subtle bounce to the custard, balancing the density rice flour can bring.
- Pandan juice: The vibrant green hue and floral scent in this custard come from fresh pandan, or use pandan extract for convenience.
- Palm sugar: This natural sweetener infuses the custard with a rich caramel essence that’s more complex than regular sugar.
- Salt: Just a pinch to enhance and balance the overall sweetness.
- Coconut cream: The superstar ingredient that lends the richly creamy, tropical flavor every bite needs.
How to Make Thai Coconut Custard
Step 1: Prepare Your Steaming Vessels
Begin by lightly greasing 12 small ceramic cups or a mini muffin pan to ensure the custard doesn’t stick. The choice of vessel affects presentation and size, so pick what you love. This step sets you up perfectly for an easy unmolding or serving experience.
Step 2: Whisk the Bottom Layer Ingredients
In a bowl, combine the rice flour, tapioca flour, pandan juice, palm sugar, and salt. Whisk thoroughly until smooth and lump-free. This bottom layer is where that beautiful pandan essence shines, and smoothness here is key to an even custard.
Step 3: Fill and Steam the First Layer
Pour the mixture into your prepared cups, filling each halfway. Steam over medium heat for 5 to 6 minutes until the layer is just set. This partially cooked base provides a stable yet tender foundation for the creamy top layer.
Step 4: Whisk the Coconut Cream Mixture
While the base steams, whisk together coconut cream, rice flour, and salt until fully blended. This top layer is ultra-rich and creamy, which makes the custard incredibly comforting and indulgent.
Step 5: Add the Top Layer and Steam Again
Pour the coconut cream mixture gently over the set pandan base and steam for another 5 to 7 minutes, until fully cooked through and set. This layering is what makes Thai Coconut Custard visually stunning and deliciously complex.
Step 6: Cool and Serve
Remove the custards from the steamer and let them cool slightly. You can enjoy them warm for a soft, comforting texture or chill them for a firmer bite — either way, it’s pure bliss.
How to Serve Thai Coconut Custard
Garnishes
Enhance the flavor and look of your custard with some thoughtfully chosen garnishes. Toasted sesame seeds or shredded coconut add a nice crunch, while a small drizzle of coconut cream on top elevates richness. Fresh pandan leaves are also a beautiful decorative touch.
Side Dishes
This custard pairs wonderfully with light and fresh complements like sliced mango or miniature sticky rice balls. These sides add additional textures and flavors that make the whole dessert experience feel festive and complete.
Creative Ways to Present
Present your Thai Coconut Custard in individual glass jars or tiny cups for a modern twist at parties. Try layering with bits of fresh fruit or crushed nuts between layers for an exciting surprise. You can even serve it with a scoop of coconut ice cream for a cooling contrast.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Thai Coconut Custard stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days, allowing you to enjoy this treat without any rush.
Freezing
While the texture is best fresh or chilled, you can freeze the custard for longer storage. Use a freezer-safe container and thaw in the fridge overnight before serving again, though expect a slight change in texture.
Reheating
If you prefer your custard warm, reheat gently in a steamer or microwave at low power for short intervals. Avoid overheating to keep the delicate custard from drying out or curdling.
FAQs
Can I substitute pandan juice with something else?
If fresh pandan isn’t available, pandan extract mixed with water works beautifully and retains the signature flavor and color of the Thai Coconut Custard.
Is palm sugar necessary or can I use brown sugar?
Palm sugar adds a unique caramel-like flavor essential for authenticity, but brown sugar is a fine substitute that will still taste delicious.
Can this dessert be made vegan?
Yes! The recipe is naturally vegan-friendly since it uses coconut cream instead of dairy and plant-based flours.
How do I know when the custard is fully steamed?
The custard should be just set to the touch when gently pressed with a spoon and have a glossy, firm surface without liquid pooling on top.
What’s the best way to serve Thai Coconut Custard?
Serve it slightly warm or chilled, depending on your preference, and garnish with toasted coconut or fresh pandan leaves for the perfect presentation.
Final Thoughts
Making Thai Coconut Custard at home is such a rewarding experience—each bite is like a little escape to the vibrant streets of Thailand. The simplicity of ingredients combined with the layers of flavor makes it a dessert that feels both special and comforting. I promise, once you try this recipe, it will become one of your beloved favorites to share again and again.
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Thai Coconut Custard Recipe
- Total Time: 22 minutes
- Yield: 12 small custards 1x
- Diet: Vegetarian
Description
Thai Coconut Custard is a delicate and fragrant dessert featuring layers of smooth pandan-flavored base topped with rich coconut cream. Steamed to perfection, this traditional Thai treat offers a harmonious blend of sweetness and creamy texture, ideal for serving warm or chilled.
Ingredients
Bottom Layer
- 1/2 cup rice flour
- 1/4 cup tapioca flour
- 3/4 cup pandan juice (or water + pandan extract)
- 3/4 cup palm sugar or brown sugar
- 1/4 teaspoon salt
Top Layer
- 1/2 cup coconut cream
- 2 tablespoons rice flour
- 1/4 teaspoon salt
Instructions
- Prepare the cups: Lightly grease 12 small ceramic cups or use a mini muffin pan to prevent sticking and ensure easy removal of the custard.
- Mix bottom layer: In a bowl, whisk together rice flour, tapioca flour, pandan juice, palm sugar, and salt until you achieve a smooth, consistent batter without lumps.
- Fill cups halfway: Pour the bottom layer mixture into the prepared cups, filling each about halfway to allow space for the top layer.
- Steam the base: Steam the cups over medium heat for 5 to 6 minutes, or until the bottom layer is just set but not fully firm to ensure a soft texture.
- Prepare top layer: While the base is steaming, whisk together coconut cream, rice flour, and salt in a separate bowl until smooth and creamy.
- Add top layer and steam: Pour the coconut cream mixture gently over the steamed base layers, filling the cups almost full, then steam for an additional 5 to 7 minutes, until the custard is fully set and firm to the touch.
- Cool and serve: Remove the custards from the steamer and allow to cool slightly. Serve warm for a soft texture or chill in the refrigerator for a firmer, refreshing dessert.
Notes
- Substitute pandan juice with water and a few drops of pandan extract if fresh pandan leaves are unavailable.
- Palm sugar can be replaced with brown sugar, but palm sugar provides a more authentic flavor.
- Use fresh coconut cream rather than canned for best results and richer taste.
- Steaming time may vary depending on your equipment; adjust accordingly to avoid overcooking.
- This dessert can be stored in the refrigerator for up to 2 days; reheat slightly before serving if preferred warm.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 small custard (approximately 60g)
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Thai coconut custard, pandan dessert, steamed custard, Thai dessert, coconut cream custard
