Why is Thai custard green?

That distinctive green hue in some Thai custards comes from pandan , a tropical plant with a sweet, grassy aroma. The leaves are blended and strained to produce a naturally green extract, which is then mixed into the custard base. This not only gives the dessert its eye-catching color but also infuses it with a fragrant, vanilla-like scent that’s beloved across Thai cuisine. When pandan is added to Thai coconut custard , it becomes Sangkaya Bai Toey —a pandan coconut custard that’s incredibly popular in Thailand.

Is coconut cream the same as coconut custard?

No, coconut cream and coconut custard are not the same thing. Coconut cream is a thick, rich layer that separates from coconut milk. It’s often used to add richness to Thai curries or desserts. Coconut custard , on the other hand, is a cooked dessert made by blending eggs, palm sugar, and coconut milk (not just the cream), then gently baking or steaming it until it sets into a soft, creamy texture. While coconut cream may be one of the ingredients in custard, the two are not interchangeable.

What is in Thai coconut pudding?

While Thai coconut pudding and Thai coconut custard may look similar, they’re actually quite different. Thai coconut pudding typically includes coconut milk, sugar, a pinch of salt, and some kind of thickening agent like rice flour, tapioca flour, or agar-agar. Unlike custard, it usually doesn’t contain eggs and has a jiggly, bouncy texture. It’s often served in small cups and is a popular street snack throughout Thailand. Some variations include toppings like shredded coconut, corn kernels, or sweet mung beans.

What is Thai custard made of?

Thai custard , or Sangkaya , is made with just a few simple ingredients: eggs, coconut milk, palm sugar, and a touch of flavoring like jasmine or pandan extract. Some versions include a pinch of salt or use pandan juice to give it a natural green color. These ingredients come together to form a silky, gently sweet dessert that’s steamed or baked until perfectly set. It’s one of the most traditional desserts in Thai cuisine and showcases the beauty of minimal, real-food ingredients.

Thai Coconut Custard: The Most Delicious Thai Dessert (2025)

Description

A rich, silky, and fragrant Thai coconut custard made with eggs, palm sugar, and jasmine extract. This easy dessert is baked to perfection in ramekins and served chilled for a deliciously creamy treat.

Ingredients

Scale

4 eggs
6 tablespoons palm sugar
1 cup coconut milk
1 teaspoon jasmine extract

Instructions

Preheat oven to 300°F (150°C).
In a bowl, whisk eggs and palm sugar until thoroughly combined.
Add coconut milk and jasmine extract to the egg mixture and whisk well.
Pour the mixture evenly into 4 ramekins.
Place the ramekins into a large baking dish and fill the dish with boiling water until it reaches 3/4 the height of the ramekins.
Bake in the preheated oven for 90 minutes or until a toothpick inserted comes out clean.
Remove ramekins from water bath, let cool, then chill in the refrigerator before serving.

Notes

For best flavor, use full-fat coconut milk.
Palm sugar can be substituted with brown sugar if unavailable.
The jasmine extract gives a subtle floral note; adjust amount to taste.
Serve with fresh fruit or a sprinkle of toasted coconut for garnish.

Nutrition

Serving Size: 1 ramekin
Calories: 210
Sugar: 12g
Sodium: 50mg
Fat: 15g
Saturated Fat: 13g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 5g
Cholesterol: 140mg

Keywords: Thai coconut custard, Thai dessert, coconut milk custard, jasmine custard, baked custard, easy Thai custard recipe