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Thai Coconut Custard 

Categories: DessertsWorld Cuisine (Thai)
Contributed by: RnDKirby (Darcie)

Another family favorite that Chet also requested on his birthday.


  • 1 1/2 cups coconut milk
  • 6 eggs beaten
  • 3/4 palm sugar (I use brown sugar)
  • 1/2 tsp of salt 


Beat everything together. Cook in a pot stirring constantly until it resembles soft scrambled eggs. Pour into a small casserole dish. Bake at 350 F for 30 minutes, then brown under the broiler. Can be served warm or cold.