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.
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!
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.
Beat eggs and then blend in remaining ingredients in a baking safe glass bowl.
Place glass bowl inside another larger baking dish filled with water that reaches halfway up the sides.
Bake at 325 F/ 163 C degrees for 45 minutes or until a knife inserted in the center comes out clean.
Cool. Serve with sliced strawberries or blueberries and healthy dairy-free whipped cream!
Refrigerate leftovers after the pudding comes to room temperature.
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.