Silky, tropical, gently sweet
This Thai coconut custard is rich, silky, and delicately sweet with authentic tropical flavor. Inspired by the classic Thai dessert sangkhaya, it’s made with creamy coconut milk, eggs, and sugar, then gently steamed for a smooth, melt-in-your-mouth texture. It’s the perfect make-ahead dessert for dinner parties, holidays, or when you want something exotic yet simple. With minimal ingredients and no baking required, this custard feels elegant without being complicated—exactly the kind of dessert that’s impressive, comforting, and totally pin-worthy. 🥥✨
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 45 minutes
- Servings: 6–8
📝 Ingredients List
- 1½ cups full-fat coconut milk
- 4 large eggs
- ½ cup palm sugar or brown sugar (packed)
- ¼ tsp salt
- 1 tsp vanilla extract
- Optional (traditional):
- 2–3 pandan leaves, knotted (or ½ tsp pandan extract)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Mixing bowl
- Whisk
- Fine mesh strainer
- Heatproof dish or ramekins
- Steamer or large pot with lid
- Foil
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Sweeten the eggs: In a bowl, whisk eggs and sugar gently until just combined—avoid adding too much air.
- Add coconut milk: Slowly whisk in coconut milk, salt, and vanilla until smooth.
- Strain for silkiness: Pour mixture through a fine mesh strainer to remove bubbles and ensure a creamy custard. ✨
- Add aroma: Place pandan leaves in the custard or stir in pandan extract if using.
- Prepare to steam: Pour mixture into a lightly greased heatproof dish or ramekins. Cover loosely with foil.
- Steam gently: Steam over low-medium heat for 25–30 minutes. Custard should be just set with a slight jiggle in the center. 🥥
- Cool: Remove from heat and let cool completely. Chill for 1 hour for best texture.
- Serve: Slice or spoon and enjoy plain or with sticky rice. 🍮
💡 Pro Tips
- Low heat is key: High heat causes bubbles and curdling—gentle steam gives the smoothest custard.
- Sweeter custard: Increase sugar by 2 tablespoons if you prefer a dessert-style sweetness.
- Storage: Refrigerate covered for up to 3 days.
- Serving idea: Serve with warm coconut sticky rice or fresh mango for a Thai-style dessert plate.