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Thai Coconut Custard

Heavenly Thai Coconut Custard: A Vegan Delight to Savor

Delight in this Thai Coconut Custard, a vegan dessert that offers a unique combination of sweet and salty flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cups
Course: Dessert
Cuisine: Thai
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard Base
  • 1 cup Rice Flour Can substitute with all-purpose flour if needed.
  • 1/4 cup Tapioca Flour Crucial for a chewy texture.
  • 1/2 cup Pandan Juice Diluted pandan extract is a viable alternative.
  • 3/4 cup Palm Sugar/Brown Sugar Coconut sugar can be used for a unique twist.
  • 1/4 teaspoon Salt Sea salt is recommended for best results.
For the Coconut Cream Topping
  • 1 cup Coconut Cream Coconut milk can be used for a lighter option.
  • 2 tablespoons Additional Rice Flour Helps thicken the coconut cream mixture.
  • 1/4 teaspoon Sea Salt Balances the sweetness.

Equipment

  • steamer
  • Mixing bowl
  • Whisk
  • Ceramic Cups

Method
 

Preparation
  1. Lightly grease 12 small ceramic cups or mini muffin pans with coconut oil. Preheat a steamer or pot of boiling water.
  2. In a mixing bowl, whisk together rice flour, tapioca flour, pandan juice, palm sugar, and salt until smooth.
  3. Fill each prepared cup halfway with the rice mixture and steam for 5-6 minutes until set but slightly jiggly.
  4. In a separate bowl, whisk together coconut cream, additional rice flour, and a pinch of salt until smooth.
  5. Pour the coconut cream mixture over the set rice layer and steam for an additional 5-7 minutes until the top layer is set.
  6. Carefully remove from the steamer and let cool slightly before serving.

Nutrition

Serving: 1cupCalories: 140kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 3gMonounsaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gCalcium: 2mgIron: 4mg

Notes

Optional to garnish with fresh fruit or shredded coconut for added sweetness and texture.

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