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Sweet Coconut Thai Custard Recipe | Egg Pudding

Discover the sweet side of Siam with the most divine Sweet Coconut Thai Custard recipe.

This isn’t just a dessert; it’s a cultural experience. You’ll be using traditional ingredients and techniques, bringing out rich, authentic flavors.

Don’t worry if you’re new to Thai cooking. We’ll guide you every step of the way.

Slip on your apron, turn on some Kluaythai, and hang on. Here’s the scoop on our beautiful Sweet Coconut Thai Custard recipe.

Understanding the Basics of Thai Desserts

In the delightful world of Thai desserts, sweet coconut custard and sticky rice are just the beginning.

Thai cuisine is recognized for its unique blend of flavors and textures, and traditional Thai desserts are no exception.

A traditional Thai custard recipe, for example, is a creamy concoction of coconut cream and pandan leaves.

The coconut cream and palm sugar lend a rich sweetness, while the pandan leaves add a subtle, unique flavor.

This Thai coconut custard is often paired with sweet sticky rice, a classic staple in Thai desserts.

The rice is often soaked in coconut cream and palm sugar, then steamed with pandan leaves to enhance its aroma and flavor.

Mung beans, another common ingredient, are often added for texture.

The result? A traditional Thai dessert that’s a celebration of the country’s culinary culture.

Key Ingredients for Sweet Coconut Thai Custard

In your kitchen, you may find the main components for this sweet coconut Thai custard: palm sugar and eggs, and sticky rice if you feel extra.

You’ll need to master the art of steaming to perfectly cook these ingredients.

  • For the custard:

Coconut milk, sugar, egg yolks, and pandan leaves blend harmoniously to create a creamy, sweet custard.

If you can’t find pandan leaf, vanilla extract works. But butterfly pea flower extract is my favorite substitute, naturally blue and lightly fragrant.

  • For the sticky rice:

Soaked in water, then cooked with a bit of salt and coconut milk, it forms the perfect base for your custard.

  • For the garnish:

Brown sugar caramelized on top can add a delightful crunch.

Serve in a pretty bowl or ramekins (like our sweet hearts), and delight guests with a Thai dish that’s rich with flavor and texture.

Preparing the Sticky Rice: A Step-by-Step Guide

Getting the grain just right can be a tricky task, but don’t worry, we’ve got a step-by-step guide for you.

Soaking the rice is key in preparing the sticky rice for your sweet coconut Thai custard recipe.

Soak the rice for at least four hours, then steam it until it gets a sticky texture.

You’ll need both cane sugar and coconut sugar to balance the unique flavor in our favorite recipes.

Pay attention to the sugars’ consistency when you’re cooking. Too thick and it won’t soak into the rice, too thin and it will make your dish runny.

Satisfy your sweet tooth with this Thai delight; it’s sure to become one of your favorite recipes.

Crafting the Coconut Custard: Essential Techniques

Now that you’ve mastered the grain, let’s tackle the next step: crafting the perfect steamed egg custard with essential techniques.

Thai custard, or sangkaya, is a creamy coconut custard that’s a staple dessert in Thai cuisine.

Start with your ingredients at room temperature:

  • Combine eggs, sugar, and a pinch of salt in your mixing bowl.
  • Use your food processor to get a smooth custard mixture.
  • Add coconut milk and pandan extract for that authentic Thai flavor.
  • Heat the mixture over medium heat until it thickens slightly.
  • Pour your custard mixture into a steamer basket.
  • Steam in boiling hot water until set, creating a smooth and creamy texture.

Remember, patience and precision are key in achieving the perfect Thai custard.

Enjoy crafting this culturally significant Thai dessert!

Assembling the Dish: Presentation Tips

You’ll find that presentation is just as important as taste, so here are some tips to help create a visually appealing option, Thai Pumpkin Custard.

Next time you’re preparing this favorite dessert, consider using a kabocha squash. Its vibrant color and unique shape add to the visual appeal.

Carefully pour the egg mixture into the hollowed-out top of the pumpkin, ensuring an even fill.

The contrast between the orange pumpkin and the creamy custard is striking each serving bowl.

The sweetness of the custard, made from a combination of coconut milk and eggs, is a delicious surprise, revealed when the pumpkin is cut open.

This dish is often served on special occasions after a Thai meal, adding to its cultural significance.

Troubleshooting Common Issues in Making Thai Custard

Despite your best efforts, your pumpkin dessert won’t always turn out as expected. Let’s troubleshoot some common issues.

  • Duck eggs: If your custard isn’t setting when using duck eggs, whisk in a small bowl to the right consistency. The internal temperature shouldn’t be too hot as it could scramble the eggs.
  • Dipping sauce: If your sauce isn’t hitting the taste buds as expected, ensure sugar dissolves completely on medium-high heat.
  • Sticky rice: If it’s too hard or dry, check the water level and adjust. Remember to stir gently with a rubber spatula on low heat.

Mastering these Thai techniques will elevate your dessert, making it a cultural delight.

Pairing Suggestions: What to Serve With Your Thai Custard

Pairing your dessert with the right beverage or main course can really enhance your overall dining experience, don’t you think?

For your Thai custard made with chicken eggs and steamed in a banana leaf, herbal teas are an excellent choice.

Green tea cuts through the richness of the custard, while black tea complements its sweetness.

If you’re serving it after a spicy meal from a curry pot, the custard’s creaminess will cool your palate.

Try with a slice of pumpkin pie made from kabocha pumpkin, wrapped in plastic wrap for freshness. The flavors and textures will delight your palate.

Exploring Variations: Other Thai Desserts to Try

Exploring different desserts can be as much fun as trying out new main dishes, don’t you agree? Let’s venture into the delightful world of Thai desserts.

  • Try a pumpkin dessert. Using a sharp knife, cut a Japanese pumpkin into chunks. Boil until it gets that silky texture, then sweeten with coconut milk and sugar. Add fried shallots for a savory twist!
  • Ever tried bread cubes? Deep fry for a couple of minutes, then immerse in a sweet syrup. Top with sesame seeds for a crunchy finish. If you’re feeling adventurous, try it with coconut ice cream.
  • A must-try is the mango sticky rice. It’s a delicious snack.

Don’t just stick to your usuals, explore and you might just find your new favorite Thai dessert!

Food for Thought

You’ve mastered the art of Sweet Coconut Thai Custard, a dessert steeped in Thai tradition.

It’s a harmonious blend of sweet, creamy custard, delicious with tender sweet sticky rice, a testament to your understanding of Thai flavors.

Your hands have shaped a dish of cultural significance, one that’s sure to impress. Keep exploring Thai cuisine to uncover more culinary treasures.

Yield: 4

Sweet Coconut Thai Custard Recipe

Two bowls of sweet coconut Thai custard with spoons on a doily.

Savor the sweet side of Siam with this rich Thai custard recipe, free of dairy or guilt.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 5 eggs
  • 1 cup coconut milk
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 pinch sea salt


  1. Beat eggs, then blend with all other ingredients in an oven-safe glass bowl.
  2. Place glass bowl inside another larger baking dish filled halfway with water.
  3. Bake at 325 F degrees for 45 minutes, or until a knife inserted in the center comes out clean.
  4. Cool. Serve with sweet sticky rice or slices of mango.
  5. Refrigerate leftovers after the pudding comes to room temperature.

Remember, practice makes perfect, so don’t be disheartened by any hiccups along the way. Happy cooking!

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