Thai Coconut Custard Better Than Any Restaurant Dessert
★ 5.0 from 1 vote
Author: emily dickensonTotal Time: 45 minYield: 4
Description
Thai Coconut Custard, known as 'Sangkhaya,' is a beloved dessert that captures the essence of Thai cuisine. This delightful dish has a creamy texture and a rich coconut flavor that transports you straight to the streets of Thailand with every bite. Made primarily from coconut milk, sugar, and eggs, this traditional Thai sweet is often enjoyed during festivals and family gatherings.
Ingredients
Scale:
1 cup coconut milk (full-fat for creaminess)
1/2 cup granulated sugar
3 large eggs (at room temperature)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup coconut cream (for topping)
2 tablespoons sugar (for topping)
1/4 teaspoon salt (for topping)
2 tablespoons tapioca flour (optional, for topping)
Instructions
Prepare the Steamer: Fill a large pot with water and bring it to a simmer over medium heat. Place a steamer basket or a heat-proof dish inside the pot.
Mix the Custard Ingredients: In a mixing bowl, whisk together the coconut milk, sugar, eggs, salt, and vanilla extract until well combined and smooth.
Pour the Mixture: Carefully pour the custard mixture into a heat-proof dish that can fit inside the steamer basket.
Steam the Custard: Cover the dish with aluminum foil and place it in the steamer basket. Steam for about 25-30 minutes.
Prepare the Topping: While the custard is steaming, combine the coconut cream, sugar, salt, and tapioca flour in a small saucepan over low heat. Stir until smooth.
Cool and Serve: Once the custard is done steaming, remove it from the pot and let it cool to room temperature. Top with the coconut cream mixture and serve.
