Thai Coconut Custard (Printable Version)

Silky, fragrant custard with rich coconut flavor, steamed for delicate texture. Perfect light dessert or sweet snack.

# What You'll Need:

→ Custard Base

01 - 4 large eggs
02 - 200 ml coconut milk (full fat)
03 - 100 g palm sugar (or light brown sugar)
04 - 1/4 tsp fine sea salt
05 - 1 tsp vanilla extract (optional)

→ Topping (optional)

06 - 2 tbsp toasted shredded coconut
07 - Fresh fruit (e.g., mango or lychee), sliced

# How to Make It:

01 - Whisk the eggs in a mixing bowl until just combined—do not overbeat to avoid bubbles.
02 - Add coconut milk, palm sugar, salt, and vanilla extract (if using). Whisk gently until the sugar is dissolved and the mixture is smooth.
03 - Strain the custard mixture through a fine mesh sieve into a jug to achieve a silky texture.
04 - Pour the mixture evenly into 4 small heatproof ramekins or cups.
05 - Prepare a steamer with gently simmering water. Place ramekins in the steamer, cover, and steam over low heat for 25–30 minutes, or until the custard is just set but still slightly wobbly in the center. Avoid high heat to prevent curdling.
06 - Remove ramekins from the steamer and let cool to room temperature. For best results, chill in the refrigerator for at least 1 hour before serving.
07 - Before serving, top with toasted coconut and/or fresh fruit as desired.

# Expert Tips:

01 -
  • The texture is like eating a cloud—light, silky, and absolutely luxurious without any heavy cream
  • It comes together with just five minutes of active work, then the steamer does all the heavy lifting
  • One taste and you'll understand why Thai desserts have such a devoted following worldwide
02 -
  • High heat during steaming will cause your custard to curdle into a scrambled mess—keep the water at a gentle simmer, never a rolling boil
  • The custard continues cooking after you remove it from the steamer, so taking them out while slightly wobbly is crucial for the perfect final texture
03 -
  • If you can only find canned coconut milk, shake the can vigorously before opening to reincorporate the cream that separates during storage
  • A drop of food-grade lime juice on the palm sugar helps soften it if your palm sugar is rock hard from storage

Go Back