Coconut Custard

Coconut Custard is a rich and creamy Thai dessert that captures the essence of tropical flavors with its luscious coconut cream and subtle sweetness. This vegan delight is perfect for those seeking a dairy-free indulgence that is both satisfying and refreshing.

Ingredients

• Coconut milk - 400 ml
• Cornstarch - 30 g
• Maple syrup - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Salt - 1/4 teaspoon
• Grated coconut (unsweetened) - 2 tablespoons
• Pandan leaves (optional) - 2

Steps

1. In a medium saucepan, combine the coconut milk, cornstarch, maple syrup, vanilla extract, and salt. Whisk until smooth and well combined.
2. If using pandan leaves, tie them in a knot and add them to the mixture for flavor.
3. Place the saucepan over medium heat and cook, stirring continuously, until the mixture thickens, about 10-15 minutes.
4. Once thickened, remove from heat and discard the pandan leaves if used.
5. Pour the custard into two small serving bowls or ramekins and let them cool at room temperature for about 10 minutes.
6. Refrigerate for at least 15 minutes to set further.
7. Before serving, sprinkle grated coconut on top for garnish and enjoy cold.

Nutrition

• Calories: 220
• Protein: 2 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 10 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Water: 0.4 L

Health Benefits

• Rich in healthy fats from coconut, which can provide energy and promote satiety.
• Contains no cholesterol, making it suitable for vegan diets.

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