Thai Coconut Pudding/ Custard

"This is sensational served with fresh fruit or even plain"
photo by CountryLady photo by CountryLady
photo by CountryLady
photo by CountryLady photo by CountryLady
Ready In:




  • Grease one baking dish or 3 individual ramekins with butter.
  • Preheat oven to 260°C.
  • Beat eggs and sugar well till it thickens.
  • Add essence and coconut milk.
  • Beat again.
  • Mix in grated coconut.
  • I have to add here that I think you should use only fresh coconut for the best result.
  • Mix well.
  • Pour into baking dish.
  • Place dish in a baking tray filled halfway with hot water.
  • Bake for 35 mins or till the top is brown and a tester comes out clean.
  • Chill and serve overturned in a plate or in the ramekins.
  • Dusted with icing sugar.
  • Served with any fruit (mango is wonderful) and garnish with the mint.

Questions & Replies

  1. And 500° Fahrenheit???
  2. SD when do you put in the flour and vanilla????


  1. this was very good! The only thing is there are no instructions about what to do with the flour, so i added it to the egg and sugar mixture. Very easy recipe. Thanks!
  2. Ohhhhhh, Fay! This is delightful! I have to admit... I ate almost all of it myself. Yikes. But sooooo good! Creamy, decadent with wonderful coconut flavor. I must admit I did use dried coconut, but it rose to the top and turned out just great as a chewy golden macaroon-like (like FlemishMinx said) crust. I couldn't wait for this to cool before I tried it and I must say, its delcious warm, room temp or cold! I used the vanilla, but I hope to try this soon with the rose water! The brown sugar made it a not particularly attractive pale beige, but the taste more than made up for it. Divine creamy texture. I did find it a little sweet for my tastes, so next time I'll drop the sugar by a Tbs. I buttered my dish very well, but it still stuck a bit! This is soooooo YUMMY!
  3. I'm really sorry to say that I didn't enjoy this at all. Maybe I didn't use the right technique, but mine had had a grainy texture and no coconut flavour (I didn't include the optional coconut, though). Also, what was I supposed to do with the 1/2 tbsp of flour? I left it out, which may have been my downfall!
  4. very tasty and very kind of dessert!
  5. Great dessert! I skipped the grated coconut and used white sugar instead of brown. I garnished it with fresh strawberries.


<p>Am an avid baker and love cooking too. Live in Mumbai, India.</p>
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