THAI COCONUT PUDDING/ CUSTARD
Make and share this Thai Coconut Pudding/ Custard recipe from Food.com.
Provided by Girl from India
Categories Dessert
Time 50m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Grease one baking dish or 3 individual ramekins with butter.
- Preheat oven to 260°C.
- Beat eggs and sugar well till it thickens.
- Add essence and coconut milk.
- Beat again.
- Mix in grated coconut.
- I have to add here that I think you should use only fresh coconut for the best result.
- Mix well.
- Pour into baking dish.
- Place dish in a baking tray filled halfway with hot water.
- Bake for 35 mins or till the top is brown and a tester comes out clean.
- Chill and serve overturned in a plate or in the ramekins.
- Dusted with icing sugar.
- Served with any fruit (mango is wonderful) and garnish with the mint.
Nutrition Facts : Calories 215.8, Fat 11.2, SaturatedFat 8.2, Cholesterol 124, Sodium 58.8, Carbohydrate 24.9, Sugar 22.5, Protein 5.1
EASY THAI COCONUT CUSTARD
Make and share this Easy Thai Coconut Custard recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Beat the eggs together, 1 at a time.
- Gradually add sugar, milk and salt; beat well.
- In double broiler,stirring constantly, cook mixture until soft and texture resembles scrambled eggs.
- Pour mixture in a small casserole dish and bake 1/2 hour.
- When baked, brown custard under broiler.
COCONUT PUMPKIN CUSTARD
Make and share this Coconut Pumpkin Custard recipe from Food.com.
Provided by Busters friend
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix 1/3 cup sugar & 1/2 teaspoon cinnamon - then set aside.
- Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill 6 custard cups with 2/3 cup of pumpkin mixture.
- Lightly sprinkle top with cinnamon sugar.
- Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. Place each filled custard cup in baking dish. Make sure water comes to level of custard.
- Bake for 35 - 40 minutes, or until a knife inserted near the center of the custard comes out clean.
- Chill custard at least 2 hours or overnight.
- Before serving - sprinkle each custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden.
Nutrition Facts : Calories 323.4, Fat 15.2, SaturatedFat 11.5, Cholesterol 141, Sodium 274, Carbohydrate 43.4, Fiber 1.7, Sugar 40.7, Protein 6.2
SANKAYA (THAI PANDAN PUDDING)
Sankaya! My mother taught me how to make this very simple Thai breakfast/dessert. This snack is often found on street vendor carts on the streets of Thailand (though I've grown accustomed to my mom's flavor over the years). Serve with a nice soft loaf of bread (steamed French bread is best) and dip in this sweet and savory custard pudding.
Provided by Ms.Tara T
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat coconut milk over medium-high heat in a small pot until it just begins to bubble, about 5 minutes.
- Combine water, cornstarch, and tapioca starch in the empty coconut milk can; stir until all starches are dissolved.
- Add water and starch mixture to coconut milk, stirring gently. Keep mixing until thoroughly combined, about 2 minutes. Reduce heat to medium-low. Stir in well beaten egg yolk. Keep cooking pudding over medium heat for 3 minutes, stirring every 30 seconds to prevent it from burning and sticking to the bottom of the pan. Add pandan and salt; stir for 30 seconds more. Remove from heat and let settle until thickened, 3 to 4 minutes.
Nutrition Facts : Calories 228.3 calories, Carbohydrate 8.3 g, Cholesterol 51.2 mg, Fat 22 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 18.9 g, Sodium 55.5 mg
THAI COCONUT CUSTARD
Make and share this Thai Coconut Custard recipe from Food.com.
Provided by Gilcat2
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Beat coconut milk, eggs, palm sugar and salt together.
- Cook in a double boiler, stirring constantly, until it resembles soft scrambled eggs.
- Pour into a small casserole dish.
- Bake at 350 degrees Fahrenheit for 30 minutes.
- Brown under a broiler.
THAI PANDAN CUSTARD
This is a delicious custard flavoured with coconut & Pandan. Pandan is also known as Screwpine or Pandanus. This custard is very simple to make & is delicious - eat on its own or as a dip for waffles etc....yum! The recipe is from 'Recipes from our Thai kitchen'.
Provided by Um Safia
Categories Dessert
Time 25m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 5
Steps:
- In a mixing bowl beat the two eggs.
- To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. It should take around 1 1/2 cups of coconut milk to yield 1 1/4 cups coconut cream.
- Add the coconut cream and sugar to the eggs, and whisk it together until the sugar dissolves. Pour this into a double boiler and stir it constantly until it thickens up. Then add milk, mix well, and add the pandan. Continue stirring until it thickens up then transfer to smaller bowls.
- Serve with warm bread or sweet bread of your choice. We love this as a dipping for fresh waffles. Enjoy!
Nutrition Facts : Calories 731.6, Fat 37.8, SaturatedFat 30.7, Cholesterol 212.1, Sodium 180.6, Carbohydrate 92.5, Fiber 4.1, Sugar 86.7, Protein 12.5
More about "thai coconut pudding custard food"
18 AUTHENTIC THAI DESSERTS YOU MUST TRY IN THAILAND
From thaiest.com
Estimated Reading Time 7 mins
- Khanom Tuay (Coconut Milk Custard): ขนมถ้วย. Khanom Tuay is one of the most popular local desserts in Thailand. The biggest feature of this dessert is its serving as Khanom Tuay is served in a small porcelain bowl.
- Khao Niao Mamuang (Mango Sticky Rice): ข้าวเหนียวมะม่วง. Mango Sticky Rice, Khao Niao Mamuang in Thai language, can be regarded as Thai national dessert and can be found being served in almost every restaurant in Thailand.
- Bua Loy (Rice Balls in Coconut Milk): บัวลอย. Bua Loy is a traditional Thai dessert. It is made from white rice flour rolled into small balls like lotus seeds.
- Roti Sai Mai (Cotton Candy): โรตีสายไหม. Roti Sai Mai is a very popular Thai snack, originating from Ayutthaya province. Even if it is especially popular in the ancient capital of Siam, this Thai dessert can also be found on the streets of Bangkok.
- Kluay Tod (Deep-fried bananas): กล้วยทอด. Kluay Tod, or deep-fried bananas, is a dessert commonly found on the streets of Thailand. This Thai treat is traditionally made from sliced Kluay Nam Wah, one kind of bananas in Thailand.
THAI COCONUT PUDDING | THAI KITCHEN
From mccormick.com
Cuisine ThaiCategory Pudding And Parfaits
FAANG THAI RESTAURANT & BAR - 82 PHOTOS & 243 …
From yelp.com
THAI COCONUT-EGG CUSTARD (SANGKAYA) RECIPE - LOS …
From latimes.com
20 TRADITIONAL THAI DESSERTS (+ EASY RECIPES) - INSANELY …
From insanelygoodrecipes.com
THAI COCONUT PUDDING/ CUSTARD - THE MAD SCIENTISTS …
From themadscientistskitchen.com
THAI COCONUT PUDDING CAKE DESSERT RECIPE - THE SPRUCE …
From thespruceeats.com
EASY THAI BANANA COCONUT CUSTARD RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI BAKED COCONUT CUSTARD PUDDING RECIPE (KHANOM MO KAENG)
From youtube.com
MENU - FAANGTHAI.COM
THAI CUSTARD PUDDING | THE HEALTHY HOME ECONOMIST
From thehealthyhomeeconomist.com
PETRA MERCIER - YOUNG THAI COCONUT. SO DELICIOUS AND... | FACEBOOK
From facebook.com
10 BEST THAI COCONUT PUDDING RECIPES | YUMMLY
From yummly.com
THAI COCONUT PUDDING | THAI | NON-VEGETARIAN | RECIPE - BAWARCHI
From bawarchi.com
THAI FOOD MADE EASY | THAI CUSTARD WITH SWEET STICKY RICE
From thaifoodmadeeasy.com
GOTTA GET THE BANANA PUDDING - SHAWN'S SMOKEHOUSE BBQ
From tripadvisor.in
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love