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Thai Coconut Custard

Thai Coconut Custard: Sweet Vegan Bliss in Every Bite

Experience the delightful blend of sweet and salty in this Thai Coconut Custard, a gluten-free and vegan treat that captivates with every bite.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 32 minutes
Servings: 12 custards
Course: Desserts
Cuisine: Thai
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Custard Base
  • ½ cup Rice Flour Can substitute with all-purpose flour
  • ½ cup Tapioca Flour Essential for chewy texture
  • 1 cup Pandan Juice Dilute pandan extract can be a substitute
  • ½ cup Palm Sugar Brown sugar or coconut sugar can work
  • ¼ teaspoon Salt Enhances flavor
Coconut Topping
  • 1 cup Coconut Cream Coconut milk is a lighter alternative
  • 2 tablespoons Rice Flour Acts as a thickening agent

Equipment

  • steamer
  • Mixing Bowl
  • measuring cups
  • whisk

Method
 

Preparation
  1. Lightly grease 12 small ceramic cups or mini muffin pans with neutral oil. Preheat your steamer or set up a steaming pot on medium heat.
  2. In a mixing bowl, combine rice flour, tapioca flour, pandan juice, palm sugar, and salt. Whisk until smooth.
  3. Pour the mixture into greased cups, filling them halfway. Steam for 5 to 6 minutes until set.
  4. Prepare the topping by whisking together coconut cream, additional rice flour, and salt until smooth.
  5. Carefully pour the coconut cream mixture over the set bottom layer and steam for another 5 to 7 minutes.
  6. Allow to cool in the cups for about 10 minutes, then invert to release.

Nutrition

Serving: 1custardCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 4gMonounsaturated Fat: 1gSodium: 50mgPotassium: 80mgFiber: 1gSugar: 8gCalcium: 2mgIron: 2mg

Notes

Store leftovers in the refrigerator for up to 2 days or freeze for a month. Serve warm or chilled with fresh fruit or shredded coconut.

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