Go Back
–+ servings
Thai Coconut Custard

Thai Coconut Custard: A Blissful Vegan Dessert Experience

Experience the delicious balance of sweet and salty with Thai Coconut Custard, a gluten-free and vegan delight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 custards
Course: Desserts
Cuisine: Thai
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Custard Base
  • 1/2 cup rice flour Provides structure and a delicate texture
  • 1/4 cup tapioca flour Enhances chewiness
  • 3/4 cup pandan juice Adds aromatic flavor and vibrant color
  • 3/4 cup palm sugar/brown sugar Sweetens the base
  • 1/4 teaspoon salt Balances sweetness
Coconut Cream Top Layer
  • 1/2 cup coconut cream Creates a rich, creamy layer
  • 2 tablespoons rice flour Thickens the coconut cream
  • 1/4 teaspoon salt Adds a hint of savoriness

Equipment

  • Steamer
  • Mixing Bowls
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • ceramic cups or mini muffin pan

Method
 

Preparation
  1. Lightly grease 12 small ceramic cups or a mini muffin pan.
  2. In a mixing bowl, whisk together rice flour, tapioca flour, pandan juice, palm sugar, and salt until smooth.
  3. Fill each greased cup halfway with the mixture.
  4. Steam filled cups over medium heat for 5-6 minutes.
  5. Whisk together coconut cream, rice flour, and salt until smooth.
  6. Pour the coconut mixture over each cup after the bottom layer has set.
  7. Steam for an additional 5-7 minutes until the top layer is set.
  8. Allow custards to cool slightly; serve warm or chilled.

Nutrition

Serving: 1custardCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 4gMonounsaturated Fat: 1gSodium: 150mgPotassium: 80mgFiber: 1gSugar: 7gCalcium: 2mgIron: 2mg

Notes

Use fresh pandan leaves or high-quality pandan extract for the best flavor. Store leftovers covered in the refrigerator for up to 2 days.

Tried this recipe?

Let us know how it was!