Thai Coconut Pudding/ Custard
At a Glance
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 3.00 serving(s)
Categories
- Dessert
- Thai
- Baked
Dietary
- Vegetarian
Allergens
- Eggs
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 3. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Thai Coconut Pudding/ Custard brings together 2 eggs, 1/2 tablespoon all-purpose flour, 1/2 teaspoon vanilla essence or 1/2 teaspoon rose essence in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 3 servings.
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Equipment
Baking dish or 3 ramekins, baking tray, oven, mixing bowl, whisk
Ingredients
- 2 eggs
- 1/2 tablespoon all-purpose flour
- 1/2 teaspoon vanilla essence or 1/2 teaspoon rose essence
- 1/4 cup fresh grated coconut (optional)
- 5 tablespoons brown sugar
- 1/2 cup coconut milk
- mint leaf, for garnish
- icing sugar, for garnish
- fresh fruit, cut into chunks or slices to serve
- butter, for greasing dish
Instructions
Grease one baking dish or 3 individual ramekins with butter.
Preheat oven to 260°C.
Beat eggs and sugar well till it thickens.
Add essence and coconut milk.
Beat again.
Mix in grated coconut.
I have to add here that I think you should use only fresh coconut for the best result.
Mix well.
Pour into baking dish.
Place dish in a baking tray filled halfway with hot water.
Bake for 35 mins or till the top is brown and a tester comes out clean.
Chill and serve overturned in a plate or in the ramekins.
Dusted with icing sugar.
Served with any fruit (mango is wonderful) and garnish with the mint.
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