Thai Custard Pudding Recipe

by Sarah Pope MGA Affiliate linksDairy Free Recipes, Pudding RecipesComments: 24

thai custard pudding
For those of you egg custard lovers out there, this recipe is a twist on that basic recipe using whole coconut milk instead of fresh milk. The coconut milk imparts a slightly coconut-y flavor giving Thai custard a hint of Asian flavor. I prefer to use homemade coconut milk, but store bought works fine too.

I have really been enjoying a bowl of this in the evening lately. It is so full of healthy fats and very satisfying.

Thai Custard Pudding

Suggestion:   Serve Thai custard for dessert 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 (trumps the nasty, MSG loaded Chinese takeout)!

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.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Author Sarah Pope MGA

Ingredients

Instructions

  1. Beat eggs and then blend in remaining ingredients in a baking safe glass bowl.

  2. Place glass bowl inside another larger baking dish filled with water that reaches halfway up the sides.

  3. Bake at 325 F/ 163 C degrees for 45 minutes or until a knife inserted in the center comes out clean.

  4. Cool. Serve with sliced strawberries or blueberries and healthy whipped cream!

  5. 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.

More Pudding Recipes 

Try these other healthy pudding recipes if you love the Thai custard pudding above!

Jello Pudding
Bread and Butter Pudding
Homemade Vanilla Pudding
Macademia Nut Pudding
Coconut Milk Pudding
Russian Custard
Homemade Chocolate Pudding

Sarah, The Healthy Home Economist

Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.

Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.

Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.

Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.

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