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Thai Coconut Custard

Delightful Thai Coconut Custard for Sweet, Savory Bliss

Experience the delightful flavors of Thai Coconut Custard, a gluten-free dessert featuring sweet pandan and creamy coconut layers.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 12 cups
Course: Desserts
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Custard Base
  • 1 cup rice flour
  • 0.5 cup tapioca flour or substitute with more rice flour
  • 0.5 cup pandan juice or diluted pandan extract
  • 0.5 cup palm sugar or brown sugar substitute with coconut sugar if desired
  • 0.25 teaspoon salt to balance sweetness
Coconut Cream Topping
  • 1 cup coconut cream or coconut milk for a lighter texture

Equipment

  • Steamer
  • Mixing bowls
  • whisk
  • small ceramic cups or mini muffin pan

Method
 

Preparation Steps
  1. Lightly grease 12 small ceramic cups or a mini muffin pan to prevent sticking. Set aside.
  2. In a bowl, whisk together the rice flour, tapioca flour, pandan juice, palm sugar, and salt until smooth.
  3. Pour the pandan mixture into the cups, filling them halfway. Steam for 5–6 minutes until set.
  4. In another bowl, whisk together the coconut cream, rice flour, and a pinch of salt until smooth.
  5. Carefully pour the coconut cream mixture over the steamed base and steam for an additional 5–7 minutes until glossy.
  6. Allow to cool slightly at room temperature before serving either warm or chilled.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 4gMonounsaturated Fat: 1gSodium: 90mgPotassium: 150mgFiber: 1gSugar: 10gCalcium: 2mgIron: 3mg

Notes

This custard is best enjoyed chilled for a refreshing treat. For additional tips, ensure the water does not touch the cups while steaming to maintain texture integrity.

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