Thai Coconut Custard (Printable Version)
A silky steamed custard with rich coconut flavor and delicate, melt-in-your-mouth texture. Perfect light dessert or sweet snack.
# What You'll Need:
→ Custard Base
01 - 4 large eggs
02 - 3/4 cup full-fat coconut milk
03 - 1/2 cup palm sugar, grated or light brown sugar
04 - 1/4 teaspoon fine sea salt
05 - 1 teaspoon vanilla extract (optional)
→ Topping
06 - 2 tablespoons toasted shredded coconut
07 - Fresh mango or lychee slices
# Method:
01 - Whisk eggs in a mixing bowl until just combined. Avoid overbeating to prevent air bubbles.
02 - Add coconut milk, palm sugar, salt, and vanilla extract. Whisk gently until sugar dissolves completely and mixture is smooth.
03 - Pour custard through a fine mesh sieve into a measuring cup or jug to remove any lumps and achieve silky texture.
04 - Distribute mixture evenly among 4 small heatproof ramekins or cups.
05 - Place ramekins in steamer over gently simmering water. Cover and steam over low heat for 25–30 minutes until just set but slightly wobbly in center. Avoid high heat to prevent curdling.
06 - Remove ramekins from steamer and let cool to room temperature. Refrigerate for at least 1 hour before serving for best texture.
07 - Top with toasted coconut and fresh fruit slices immediately before serving.
# Chef's Tips:
01 -
- Its incredibly forgiving—the steaming method handles temperature fluctuations better than baking
- The coconut richness feels indulgent while staying naturally dairy free
02 -
- Keep the steamer at a gentle simmer—vigorous boiling creates bubbles that tunnel through the custard
- The center should still wobble slightly when you remove it from the steamer as it continues setting while cooling
03 -
- Cover the steamer lid with a kitchen towel to prevent condensation from dripping onto the custard surface
- Run a thin knife around the edge before unmolding if you plan to serve them out of the ramekins