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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) I was just sitting here trying to figure out what to fix for breakfast since I forgot to soak the oatmeal last night. I have a two year old who is allergic to milk so this is perfect. If I served plain eggs again, I think there might be a mutiny!! Off to make breakfast…
thank you…i’ve been waiting for a recipe like this…my 2 year old will love it!
I made a version of this adding cinnamon and it was so delicious! Thank you for the recipe. 🙂
How did you find out Native Forest is using BPA-free cans? How can I find out about other canned products I’m using?
My sister gave me two suggestions of variations for this recipe:
1- take the whole mixture and put it in a pan or double broiler, and cook on medium heat while whisking until pudding forms. This is quicker than the oven method, but the texture does not come out the same. Still, it’s nice to have some options.
2- put the mixture into a pie pan filled with nut crust – she uses pecan. She also did this with mini pie pans for her co-workers!
I love this recipe, thank you for sharing it, Sarah. I’m on the GAPS diet, recovering from my sugar addiction (among other things), and I NEEDED this sweet thing to get me through the first three months. I even told myself that I couldn’t make it more than once a week, or else that would be all that I eat!; so Wednesday was Custard Day!
What kind of glass bowls are oven safe?
You can also get Native Forest from Amazon.com
If you sign up for the Subscribe and Save program, you can get a 5% discount. We get a case every month. If we have a surplus from the previous month, it’s also easy to skip a shipment.
Hi, I tried this recipe and it was delicious, but very runny on the underside. I left it in for 10 more minutes, and it got a nice browning on top, but was still not set underneath. Any suggestions? Thanks!