Thai Coconut Caramel Custard

Coconut milk is a healthy replacement for milk in this delicious caramel custard This recipe is from FoodFood TV channel

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Thai Coconut Caramel Custard
Main Ingredients Coconut milk, Palm sugar
Cuisine Thai
Course Desserts
Prep Time 51-60 minutes
Cook time 41-50 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Non Veg

Ingredients list for Thai Coconut Caramel Custard

  • 2 cups Coconut milk
  • 2 cups Palm sugar
  • 4 Eggs


  1. Preheat oven to 180° C.
  2. Heat coconut milk in a deep non-stick pan on low heat. Take it off the heat.
  3. Heat 1 cup palm sugar in a shallow non-stick pan, add ½ cup water and cook till the sugar dissolves and caramelizes.
  4. Pour the caramel into each ramekin mould and set aside to cool slightly.
  5. Break the eggs into a mixing bowl and beat well. Add warm coconut milk, remaining palm sugar and mix well. Strain the mixture into another bowl. Fill the ramekins upto ¾ with the custard mixture.
  6. Cover each ramekin mould with an aluminium foil and keep them in a baking tray. Pour water into the baking tray, keep the tray in the preheated oven and bake for 30-35 minutes.
  7. Take them out of the oven and allow to cool completely. Demould and serve.