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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.
Sarah! Thanks so much for sharing this recipe at the Two for Tuesday Blog Recipe Carnival! I adore custard as my mother is english, but the combination of thai spices makes this look amazing! 🙂 alex
This sounds amazing! I can almost feel it melting on my tongue. I bet banana or mango would be great with it as well. YUM!
Hi Alina, I've checked the ingredients on the Native Forest coconut milk and it is the same as Thai Kitchen just without BPA cans.
I have googled and fortunately I was able to find some stores in my area that are supposed to carry Native Forest. I am going to switch then but how do you know that this coconut milk is all natural, no preservatives, no BPA etc.? I have not been able to find too much on the internet.
Thank you very much for answering our questions. I have found out about you not that long time ago but I have already learned so much from you and I am looking forward to many more future “adventures”.
Yes, Thai Kitchen still has BPA cans from what I understand. Hopefully they will change this soon, but I know of no timeline for doing so. I special ordered a case of Native Forest coconut milk from my healthfood store. Most will do this for you if you ask.
Now you are using Native Forest instead of the Thai Kitchen because of the BPA. Does it mean that Thai Kitchen has the BPA?
I can find locally Thai Kitchen but I am not sure about the other brand.
Thank you
Great idea, Melissa! I've often thought I should do a blog about must haves in the kitchen but everyone is so different in how they stock their pantry. I will give that one some thought to do soon.
I've been researching recipes on your blog, and it seems like I am missing at least one thing from every recipe. I was wondering if one week you could blog on "What every traditional cook keeps in the pantry" 🙂 It would really help me to know what basic things I need, so I don't have to run to the healthfood store every time I try something new. Just my thoughts! Thanks for another yummy recipe!
I would say 4-6 servings.
I'm wondering if you can give a hint as to how many this will serve. It looks delicious, but I hesitate to make something if I don't' know the yield, there are only two of us at our house. Thank you for your trouble.