Crave-Worthy Heavenly Thai Coconut Custard Recipe
Indulge in this creamy and luscious Thai Coconut Custard, a rich dessert that blends full-fat coconut milk with eggs and a hint of vanilla, baked to perfection and optionally garnished with fresh or toasted coconut.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients
- 1 can (13.5 oz) of coconut milk (full-fat is best for creaminess)
- 1 cup of sugar (you can use coconut sugar for a deeper flavor)
- 4 large eggs
- 1 teaspoon of vanilla extract (adds a lovely fragrance)
- 1/2 teaspoon of salt (to balance the sweetness)
- 1/4 cup of cornstarch (for thickening—always whisk it well!)
- 1/2 cup of shredded coconut (unsweetened, for added texture, optional)
- Fresh fruit or toasted coconut for garnishing (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Combine ingredients: In a large mixing bowl, combine the coconut milk, sugar, eggs, vanilla extract, and salt. Beat together until smooth.
- Add cornstarch: Gradually sprinkle in the cornstarch while whisking continuously to avoid lumps.
- Fold in shredded coconut: Fold in shredded coconut gently if using.
- Pour into pan: Pour the custard mixture into a greased 9×5-inch loaf pan.
- Bake: Bake for about 35-40 minutes until set, with a slight jiggle in the center.
- Cool: Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.