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Silky Thai Coconut Custard

Irresistibly Silky Thai Coconut Custard You’ll Crave Again

Enjoy this guilt-free Silky Thai Coconut Custard, a delightful gluten-free and vegan dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 cups
Course: Dessert
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bottom Layer
  • 1 cup Rice Flour Can substitute with all-purpose flour
  • 1/2 cup Tapioca Flour Essential for chewy texture
  • 1/2 cup Pandan Juice Diluted pandan extract can be used
  • 1/2 cup Palm Sugar Brown sugar or coconut sugar are alternatives
  • 1/4 teaspoon Salt
For the Top Layer
  • 1 cup Coconut Cream Can be substituted with coconut milk
  • 2 tablespoons Additional Rice Flour

Equipment

  • Steamer
  • mixing bowl
  • measuring cups
  • whisk

Method
 

Instructions
  1. Grease 12 small ceramic cups or mini muffin pans with neutral oil and set aside.
  2. In a mixing bowl, combine rice flour, tapioca flour, pandan juice, palm sugar, and salt. Whisk to achieve a smooth mixture.
  3. Fill each cup halfway with the bottom layer mixture and steam for 5-6 minutes until set on the sides.
  4. In a clean bowl, whisk together coconut cream, additional rice flour, and a pinch of salt until creamy.
  5. Pour the coconut cream mixture over the set bottom layer and steam for an additional 5-7 minutes.
  6. Remove from steamer and let cool for about 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 4gMonounsaturated Fat: 1gSodium: 50mgPotassium: 100mgFiber: 1gSugar: 10gCalcium: 2mgIron: 2mg

Notes

Consider topping the custard with mango slices, toasted coconut flakes, or chopped nuts for added flavor.

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