Ah, the aromatic thrill of Thai cuisine! There’s just something undeniably magical about the blend of sweet and savory, and for me, nothing captures that essence quite like a luscious custard infused with coconut. I vividly remember my first taste of Thai coconut custard during a trip to a bustling street market in Bangkok. The warm sunlight streamed through the canopy, the air was fragrant with spices, and the silky, creamy custard melted in my mouth, leaving an unforgettable sweetness that lingered long after I walked away.

That’s why I’m so excited to share this recipe for Heavenly Thai Coconut Custard. Whether you’re inviting friends over for brunch, treating yourself to a cozy dessert, or simply looking for a delightful way to use up that can of coconut milk sitting in your pantry, this custard is a total crowd-pleaser! Plus, it’s incredibly simple to make, and you’ll probably want to whip it up again and again.

Why You’ll Love This Recipe

• Simple ingredients that pack a flavorful punch.
• Perfect for meal prep—make it ahead for an easy treat.
• A delightful balance of creamy sweetness and coconut aroma.
• Versatile—enjoy it warm, chilled, or topped with fresh fruits.
• A budget-friendly dessert that looks and tastes gourmet!

Ingredients

Here’s what you’ll need to create this divine coconut custard:

• 1 can (13.5 oz) coconut milk (full-fat is best for creaminess)
• 1 cup sugar (you can use coconut sugar for a deeper flavor)
• 4 large eggs
• 1 tsp vanilla extract (adds a lovely fragrance)
• 1/2 tsp salt (to balance the sweetness)
• 1/4 cup cornstarch (for thickening—always whisk it well!)
• Optional: 1/2 cup shredded coconut (unsweetened, for added texture)
• Optional: Fresh fruit or toasted coconut for garnishing

Pro tip: Make sure your coconut milk is well-mixed before using! If it’s been sitting, it may separate, resulting in clumps in your custard.

Step-by-Step Instructions

Now, let’s dive into the delightful process of making this custard. Trust me; your kitchen is going to smell heavenly!

1. Preheat that oven to 350°F (175°C). While it heats, let’s prepare our custard.
2. Whisk your ingredients: In a large mixing bowl, combine the coconut milk, sugar, eggs, vanilla extract, and salt. Beat them together until everything is smooth. You’ll want a velvety texture here, so take your time! Avoid over-whisking—just combine until no lumps remain.
3. Add in the cornstarch: Gradually sprinkle in the cornstarch while whisking continuously. This will help thicken the custard as it cooks. Make sure there are no clumps!
4. Incorporate shredded coconut (if using): Fold in the shredded coconut gently for added texture. It gives the custard a wonderful chew and coconut goodness!
5. Prepare your baking dish: Pour your custard mixture into a greased 9×5-inch loaf pan or a similar-sized dish. Smooth the top with a spatula for even baking.
6. Bake it up: Place your pan in the preheated oven. Bake for about 35-40 minutes or until the custard is set but has a slight jiggle in the center. A toothpick inserted should come out clean but not dry—you want that lusciousness!
7. Cool down: Once baked, let it cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. The custard will continue to set as it cools. Patience is key here!

Personal tip: If you want a little caramelization on top (because who doesn’t love a bit of texture), you can broil the custard for a few minutes right at the end, just keep a close eye on it!

Pro Tips & Variations

This recipe is a wonderful canvas! Here are some fun variations and tips to customize your custard:

• Spices: Add a pinch of cardamom or cinnamon for a warm twist.
• Sweeteners: Swap out white sugar for honey or maple syrup for different flavors.
• Toppings: Try fresh mango slices or a sprinkle of toasted sesame seeds for added crunch.
• Diet swaps: For a vegan version, use silken tofu blended until smooth in place of eggs and a plant-based milk.

Feel free to get creative! The base of this custard is so versatile and adapts well to your taste and pantry staples.

Serving Suggestions

When it comes to serving your Heavenly Thai Coconut Custard, I always like to keep it simple yet cozy.

• Chilled delight: Serve it cold straight from the fridge on a warm evening.
• Cozy dessert: Enjoy it warm right out of the oven, topped with a dollop of whipped cream.
• Brunch treat: Pair it with fresh fruits—strawberries, blueberries, or even a bit of lychee can elevate your custard game.
• Tea or coffee time: A slice of this custard is perfect alongside your afternoon tea or coffee.

Imagine gathering friends around the table, warmth in the air, and that delightful custard at the center—pure bliss!

Storage Tips

Wondering how to keep your delicious custard fresh? Here’s what I recommend:

• Refrigeration: Cover the custard tightly with plastic wrap and store it in the fridge for up to 5 days. It gets even more flavorful as it sits!
• Freezing: You can freeze it, but custards do have a tendency to change texture. Slice it before freezing in an airtight container for up to a month.
• Reheating: Gently reheat in the microwave or a water bath to maintain that lovely texture. Avoid overheating, as it might curdle.

FAQs

Can I use light coconut milk instead of full-fat?

Absolutely! Light coconut milk will work, but the custard may be a bit less creamy. If you’re looking for a lighter version, go for it—but if you want that irresistible richness, I recommend sticking with the full-fat coconut milk.

How do I know when the custard is done baking?

A good test is to give the pan a gentle shake. If it has a slight jiggle in the center but looks set around the edges, it’s ready! A toothpick inserted should come out clean but moist.

Can I make this a day ahead?

Yes! This custard is perfect for make-ahead meals. Just let it cool, cover it, and refrigerate. The flavors deepened overnight will make it even better!

What fruits pair well with coconut custard?

Fresh fruits like mango, passionfruit, and berries are lovely with coconut custard. You can also drizzle some sweetened condensed milk on top for a true treat!

Conclusion

And there you have it—a recipe for Heavenly Thai Coconut Custard that’s sure to bring joy to your table. I can hardly wait for you to give it a try! Please drop a comment below and let me know how yours turns out. I absolutely love hearing from you and sharing in your cooking adventures. Happy baking, my friend!

Crave-Worthy Heavenly Thai Coconut Custard You’ll Love Again!

---

• Author: meryem
• Total Time: 55 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

Indulge in irresistible Thai coconut custard, a dessert you’ll crave repeatedly. Experience the perfect blend of flavor and texture in every bite!

---

Ingredients

Scale 1x2x3x

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 to 350°F (175°C).

In a large mixing bowl, combine the coconut milk, sugar, eggs, vanilla extract, and salt. Beat together until smooth.

Gradually sprinkle in the cornstarch while whisking continuously to avoid lumps.

Fold in shredded coconut gently if using.

Pour the custard mixture into a greased 9×5-inch loaf pan.

Bake for about 35-40 minutes until set, with a slight jiggle in the center.

Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

A delicious and easy-to-make recipe for Heavenly Thai Coconut Custard, balancing creamy sweetness with the aroma of coconut.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Cuisine: Thai

Nutrition

• Serving Size: 8 servings
• Calories: 200
• Sugar: 20g
• Fat: 10g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g

Keywords: Thai coconut custard, coconut dessert, easy dessert recipe, Thai cuisine, homemade custard, creamy coconut dessert