Thai Coconut Custard, traditionally known as Khanom Thuai, is a creamy, steamed dessert that embodies the essence of Thai culinary simplicity—lightly sweet, subtly salty, and silky smooth. This two-layer treat features a pandan-infused base and a rich coconut cream topping, perfectly steamed in tiny ceramic cups. Whether you’re craving something light yet indulgent or exploring Southeast Asian flavors, this gluten-free and dairy-free dessert is your perfect go-to.
Looking for inspiration? Try our Mango Panna Cotta for another tropical delight.
Ingredients You’ll Need for Thai Coconut Custard
For the Bottom Layer (Sweet Pandan Base):
- ½ cup rice flour
- ¼ cup tapioca flour
- ¾ cup pandan juice (or water with pandan extract)
- ¾ cup palm sugar or brown sugar
- ¼ tsp salt
For the Top Layer (Salted Coconut Cream):
- ½ cup coconut cream
- 2 tbsp rice flour
- ¼ tsp salt
This humble list yields an intensely flavorful result with a texture that practically melts in your mouth.
How to Make Authentic Khanom Thuai (Step-by-Step)
Step 1: Prep Your Molds
Grease 12 small ceramic cups lightly. If you don’t have Thai dessert cups, a mini muffin tin or silicone molds are a good substitute. Set up a steamer over medium heat.
Step 2: Make the Pandan Base
Whisk the rice flour, tapioca flour, pandan juice, palm sugar, and salt in a mixing bowl until smooth. Fill each cup halfway with the mixture and steam for 5–6 minutes. The base should be firm but not overcooked.
Step 3: Make the Coconut Cream Top
In a separate bowl, combine coconut cream, rice flour, and salt. Mix until smooth. Gently spoon this over the steamed base and steam again for 5–7 minutes, until set.
Step 4: Let It Cool
Allow to cool slightly before serving. You can enjoy these custards warm, chilled, or at room temperature.
Why This Thai Coconut Custard Is So Loved
Perfect Sweet-Salty Balance
The mildly sweet pandan layer and the lightly salted coconut cream are a match made in flavor heaven.
Soft and Silky Texture
Each spoonful is smooth, luscious, and comforting.
Naturally Gluten-Free and Dairy-Free
Using rice flour and coconut milk makes this a favorite among allergen-conscious eaters.
Traditionally Thai
Khanom Thuai is a beloved Thai street food dessert that reflects Thai culinary elegance in its simplest form.
Don’t miss our Vegan Coconut Cake if you’re avoiding dairy but love coconut-based sweets.
Smart Variations You Can Try
Add Colorful Layers
Use butterfly pea flower, Thai tea, or matcha in place of pandan juice for vibrant colors and different aromas.
Serve in Mini Tart Shells
Give it a Western twist by serving the two layers in tart shells for a crispy contrast.
Sweetener Swaps
Brown sugar or coconut sugar can replace palm sugar for a deeper caramel note.
Add Crunch
Top with toasted sesame seeds, shredded coconut, or roasted mung beans for texture.
Discover great ideas like our Pistachio-Chocolate Choux Buns if you enjoy bite-sized exotic desserts.
Storage, Shelf Life, and Reheating Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store in airtight container |
| Freezing | Not recommended | Texture may split |
| Reheating | Steam 2–3 minutes | Avoid microwave |
Check out Mango Sago for another refreshing Asian dessert you can prep ahead.
Conclusion
Thai Coconut Custard is more than a dessert—it’s a delicate harmony of contrasting flavors and textures, deeply rooted in Thai tradition. Whether you’re trying this for the first time or returning to a beloved dish, the creamy pandan and coconut combo will win your heart.
Looking for inspiration? Try our Papaya Lime Sorbet for a refreshing, fruity finish to your meal.