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This delicious recipe for Thai custard is the dairy-free version of old-fashioned egg custard made with healthy fats and a nourishing whole sweetener.
Using coconut milk instead of dairy milk to make custard imparts a slightly coconut-y flavor.
This gives Thai custard a hint of Asian flare.
I prefer to use homemade coconut milk, but buying is an option too.
This article details how to buy the healthiest coconut milk if you are wondering how to spot the best brands.
I have really been enjoying a small bowl of this in the evening lately. It is so full of healthy fats and very satisfying.
Serving Suggestion
Thai custard is the perfect ending after a dinner of Steak Panang Curry!
The two dishes very much complement each other and work well if your family ever enjoys Asian or Thai night together. It’s so much better than MSG loaded takeout food.
More Pudding Recipes
If you are a pudding junkie like me, give these other healthy pudding recipes a try!
Jello Pudding
Bread and Butter Pudding
Homemade Vanilla Pudding
Macadamia Nut Pudding
Coconut Milk Pudding
Russian Custard
Homemade Chocolate Pudding
Thai Custard Pudding Recipe
Delicious recipe for Thai custard that is the dairy free version of egg custard made with healthy fats and a nourishing whole sweetener.
Ingredients
- 5 eggs preferably free range or pastured
- 1 cup whole coconut milk
- 1/2 cup maple syrup
- 1 pinch sea salt
- 1 splash vanilla extract
Instructions
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Beat eggs and then blend in remaining ingredients in a baking safe glass bowl.
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Place glass bowl inside another larger baking dish filled with water that reaches halfway up the sides.
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Bake at 325 F/ 163 C degrees for 45 minutes or until a knife inserted in the center comes out clean.
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Cool. Serve with sliced strawberries or blueberries and healthy dairy-free whipped cream!
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Refrigerate leftovers after the pudding comes to room temperature.
Recipe Notes
Substitute sucanat for the maple syrup if desired.
For a low sugar version, use 1/4 cup sweetener of choice and 5 drops stevia extract.
This has been one of our favorite recipes in the past, and I think we may revisit it. I like the low sugar option. I think you could also bake it in individual oven safe bowls.
Other than the slight difference in ratio of coconut milk to egg, and eliminating spices, what makes this Thai rather than just regular custard?
Are probiotic jars better to use than mason jars?
Just had this for the first time at a Malaysian cafe and it was just amazing! I was keen to look for a recipe, thanks!!