Thai Coconut Custard Dessert (Printable)

Silky steamed custard with creamy coconut milk and palm sugar. A delicate, melt-in-the-mouth Thai dessert.

# What you'll need:

→ Custard Base

01 - 4 large eggs
02 - 3/4 cup full-fat coconut milk (200 ml)
03 - 1/2 cup palm sugar, grated (100 g)
04 - 1/4 teaspoon fine sea salt
05 - 1 teaspoon vanilla extract (optional)

→ Topping (Optional)

06 - 2 tablespoons toasted shredded coconut
07 - Fresh fruit (mango or lychee), sliced

# How to make it:

01 - Whisk the eggs in a mixing bowl until just combined—do not overbeat to avoid bubbles.
02 - Add coconut milk, palm sugar, salt, and vanilla extract (if using). Whisk gently until the sugar is dissolved and the mixture is smooth.
03 - Strain the custard mixture through a fine mesh sieve into a jug to achieve a silky texture.
04 - Pour the mixture evenly into 4 small heatproof ramekins or cups.
05 - Prepare a steamer with gently simmering water. Place ramekins in the steamer, cover, and steam over low heat for 25–30 minutes, or until the custard is just set but still slightly wobbly in the center. Avoid high heat to prevent curdling.
06 - Remove ramekins from the steamer and let cool to room temperature. For best results, chill in the refrigerator for at least 1 hour before serving.
07 - Before serving, top with toasted coconut and/or fresh fruit as desired.

# Expert Tips:

01 -
  • It requires only five minutes of active work but tastes like something from a specialty dessert shop
  • The texture is somewhere between pudding and panna cotta, lighter than you expect
  • One batch yields four perfect portions that keep beautifully for days
02 -
  • High heat causes curdling, so keep your steamer at a gentle bubble rather than a rolling boil
  • The custard continues cooking slightly after you remove it from the steamer, so take them out when they still look slightly underdone
03 -
  • If your ramekins do not have lids, cover the steamer with a clean kitchen towel under the lid to prevent water from dripping onto the custards
  • Palm sugar can be stubborn to dissolve, so warm the coconut milk slightly first to help it along

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