Name: Thai Custard Pudding Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
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

Thai Custard Pudding Recipe

by Sarah Pope / Affiliate Links ✔

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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

4.13 from 8 votes

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

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

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.

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 Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

Thai Custard Pudding Recipe

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