Description
Indulge in a tropical getaway with this Crispy Tasty Thai Coconut Custard. Combining creamy coconut milk and aromatic pandan leaves, this dessert offers a delightful balance of sweetness and texture. Perfect for any occasion, enjoy it warm or chilled, and impress your guests with its stunning presentation. With simple ingredients and easy steps, you’ll be on your way to creating an exotic treat that captures the essence of Thailand.
Ingredients
Scale
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
- 3–4 pandan leaves (or a few drops of pandan extract)
- 1/4 cup rice flour
- 2 large eggs
Instructions
- In a mixing bowl, whisk together the coconut milk, sugar, and salt until dissolved.
- If using fresh pandan leaves, blend them with a little water and strain to extract the juice; mix this into the coconut mixture.
- In another bowl, whisk the rice flour and eggs until well combined; gradually add to the coconut mixture while stirring to avoid lumps.
- Lightly grease your molds and pour in the custard mixture about ¾ full.
- Bake in a preheated oven at 350°F (175°C) for 30-40 minutes or until set and slightly golden on top.
- Allow to cool before serving; garnish with toasted coconut flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 piece (approx. 80g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg