Ingredients for Thai Coconut Pudding Custard
- 4 large eggs
- All Purpose Flour
- Vanilla Essence
- Coconut
- Brown Sugar
- 1 (13.5 ounce) can full-fat coconut milk
- Mint Leaf
- Icing sugar for dusting
- Fresh Fruit
- Butter for greasing
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How to Make Thai Coconut Pudding Custard
- Preheat oven to 260°C (500°F). Grease a 9x13 inch baking dish or 3 individual ramekins with butter.
- In a large bowl, whisk together 4 large eggs and 1/2 cup (100g) granulated sugar until pale and thick (about 5 minutes).
- Stir in 1 teaspoon vanilla extract and 1 (13.5 ounce) can full-fat coconut milk.
- Gently fold in 1 cup (100g) freshly grated coconut (see note).
- Pour mixture into the prepared baking dish.
- Place the baking dish in a larger roasting pan. Carefully pour enough hot water into the roasting pan to come halfway up the sides of the baking dish (bain-marie).
- Bake for 35-40 minutes, or until the custard is set and the top is lightly golden brown. A knife inserted near the center should come out clean.
- Remove from oven and let cool completely in the water bath.
- Once cooled, refrigerate for at least 2 hours, or preferably overnight, to allow the custard to fully set.
- To serve, carefully invert the pudding onto a serving plate. Dust with icing sugar and garnish with fresh mint and your favorite tropical fruits.
- Note: Using freshly grated coconut will yield the best results. If using pre-shredded coconut, be sure to use unsweetened and dry-packed.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
90g
Fat
40g
Carbs
8g
