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Homemade Thai Coconut Custard served in a traditional dish

Thai Coconut Custard

A silky and lightly sweet custard made with coconut milk, palm sugar, and rice flour, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Thai
Calories: 215
Ingredients Method Notes

Ingredients
  

Custard Ingredients
  • 1 cup coconut milk (full-fat) Use canned, not light or from a carton.
  • 1/2 cup palm sugar, finely chopped or grated Can substitute with brown sugar.
  • 2 large eggs
  • 1/4 cup rice flour Do not substitute with almond flour.
  • 1 teaspoon vanilla extract Use real extract if possible.
  • 1 pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the coconut milk, palm sugar, and eggs until well combined.
  3. Sprinkle in the rice flour, vanilla extract, and salt, then whisk until the mixture is smooth.
  4. Lightly grease a small baking dish or ramekins. Pour in the mixture and tap the dish gently on the counter.
Baking
  1. Bake for 25-30 minutes, or until the custard is set and a knife inserted comes out mostly clean.
  2. Let it cool for at least 10-15 minutes before serving warm or chilled.

Notes

Serve warm or chilled, perhaps with fresh mango or toasted coconut on top. Can be made ahead for parties.