Thai Coconut Custard

Thai Coconut Custard, or Khanom Thuai, is a classic Thai dessert known for its charming appearance and beautifully balanced flavors. Traditionally steamed in small ceramic cups, this beloved treat features two silky layers: a sweet pandan-scented custard base and a lightly salted coconut cream topping. Khanom Thuai is soft, fragrant, and subtly complex—an inviting contrast of sweet and salty in every spoonful. Served warm or chilled, it’s a delightful expression of Thai culinary heritage.

Why You’ll Love This Recipe

• Beautiful Flavor Balance: The sweetness of the pandan base is perfectly offset by the gentle saltiness of the coconut cream.
• Soft and Silky Texture: Lightly steamed and ultra-smooth, each bite melts in your mouth.
• Naturally Gluten-Free and Dairy-Free: Made with rice and tapioca flours, this dessert is ideal for various dietary needs.
• Easy to Prepare: Simple ingredients and minimal equipment yield an impressive result.
• Authentically Thai: A time-honored recipe that brings the taste of Thailand into your kitchen.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Bottom Layer (Sweet Pandan Layer):

• rice flour
• tapioca flour
• pandan juice (or water with a few drops of pandan extract)
• palm sugar or brown sugar
• salt

For the Top Layer (Salted Coconut Cream Layer):

• coconut cream
• rice flour
• salt

Directions

1. Prepare the Steaming Cups
   Lightly grease 12 small ceramic cups or use a mini muffin tin as an alternative. Set up a steamer over medium heat.
2. Make the Bottom Layer
   In a mixing bowl, whisk together rice flour, tapioca flour, pandan juice, sugar, and salt until smooth and well combined.
3. Pour the mixture into each prepared cup, filling about halfway.
4. Steam for 5–6 minutes until the bottom layer is set but still soft. Do not overcook.
5. Make the Top Layer
   While the bottom layer steams, whisk together coconut cream, rice flour, and salt in a separate bowl until smooth.
6. Carefully spoon the top layer mixture over the partially cooked bottom layer.
7. Steam for an additional 5–7 minutes, or until the top layer is firm and fully set.
8. Cool and Serve
   Let the custards cool slightly before serving. They can be enjoyed warm, at room temperature, or chilled depending on preference.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 12 minutes
• Total Time: 27 minutes
• Servings: 12 small custards
• Calories: Approximately 120 kcal per serving

Variations

• Flavored Base: Try using pandan juice, butterfly pea flower tea, or Thai tea for naturally colored and flavored bottom layers.
• Extra Rich Top: Use full-fat coconut cream for an ultra-luxurious top layer.
• Tapioca-Free: If needed, substitute tapioca flour with additional rice flour, though texture may be less springy.
• Mini Tart Format: For a creative twist, serve in mini tart shells instead of cups.
• Garnish: Add a few toasted sesame seeds or shredded coconut on top before serving for added texture.

Storage/Reheating

• Storage: Store covered in the refrigerator for up to 3 days.
• Reheating: Steam for 2–3 minutes to warm, or enjoy straight from the fridge for a firmer texture.
• Freezing: Not recommended, as the custard layers may separate or become watery after thawing.

FAQs

What is pandan juice and how do I make it?

Pandan juice is made by blending fresh pandan leaves with water and straining the mixture. If fresh leaves aren’t available, use pandan extract diluted in water.

Can I use coconut milk instead of coconut cream?

Yes, but coconut cream provides a thicker, creamier top layer. Coconut milk will result in a thinner consistency.

Do I need ceramic cups to make Khanom Thuai?

Traditional ceramic cups are preferred for authenticity, but mini muffin pans or silicone molds work well too.

Can I make this dessert ahead of time?

Yes, it can be made a day in advance and refrigerated. Allow to come to room temperature or serve chilled.

Is this dessert very sweet?

No, it has a mild sweetness balanced by the slight saltiness of the top layer.

Can I use other sugars?

Yes, palm sugar is traditional, but brown sugar or coconut sugar can be used for similar depth and sweetness.

What if I don’t have a steamer?

A large pot with a steamer basket or a heat-safe rack can be used. Be sure the water does not touch the custard cups.

How do I remove the custard from the cups?

Use a small spoon to loosen the edges and lift the custard gently. If greased well, they should release easily.

Is this dessert vegan?

Yes, it contains no dairy or animal products. Ensure the sugar used is certified vegan if needed.

Can I make larger servings?

You can use slightly larger ramekins or bowls, but increase the steaming time as needed to ensure both layers are set.

Conclusion

Thai Coconut Custard (Khanom Thuai) is a delightful dessert that captures the essence of Thai flavors in a tiny, elegant form. With its creamy texture, aromatic pandan layer, and contrasting salted coconut topping, this treat offers a perfectly harmonious bite every time. Whether you’re honoring tradition or introducing new flavors to your repertoire, these custards are a simple yet exquisite addition to any dessert table.

Thai Coconut Custard

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Thai Coconut Custard (Khanom Thuai) is a traditional Thai dessert made with two layers: a sweet pandan-infused base and a lightly salted coconut cream topping. Steamed in small cups, this silky, fragrant treat is the perfect balance of sweet and salty, loved across Thailand for its delicate texture and tropical flavor.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 small custards
• Category: Dessert / Snack
• Method: Steaming
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

For the Bottom Layer:

• 1/2 cup rice flour

• 1/4 cup tapioca flour

• 3/4 cup pandan juice (or water + pandan extract)

• 3/4 cup palm sugar or brown sugar

• 1/4 teaspoon salt

For the Top Layer:

 

• 1/2 cup coconut cream

• 2 tablespoons rice flour

• 1/4 teaspoon salt

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Instructions

1. Lightly grease 12 small ceramic cups or use a mini muffin pan.

2. In a bowl, whisk together rice flour, tapioca flour, pandan juice, palm sugar, and salt for the bottom layer until smooth.

3. Pour the bottom layer mixture into the cups, filling halfway.

4. Steam over medium heat for 5–6 minutes, or until just set.

5. Meanwhile, whisk coconut cream, rice flour, and salt for the top layer until smooth.

6. Pour the top layer over the steamed base and steam for an additional 5–7 minutes until fully set.

7. Remove from heat and allow to cool slightly. Serve warm or chilled.

Notes

• Use fresh pandan leaves to make pandan juice for the most authentic flavor.

• Ceramic Thai dessert cups are traditional, but silicone molds or mini muffin tins work well too.

• Palm sugar gives a deeper, more caramel-like sweetness—adjust to taste.

• Store leftovers covered in the fridge for up to 2 days.