Thai Coconut Cream

Thai Coconut Cream

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This traditional dish can be baked or steamed and is often served with sweet sticky rice and a selection of fruit such as mango and tamarillo.
Servings: 4
Calories: 263


  • 4 eggs
  • 3 oz soft light brown sugar
  • 8 floz coconut milk
  • 1 tsp vanilla rose or jasmine extract
  • mint leaves to decorate
  • icing sugar to decorate


  • Preheat the oven to 150°C (300°F) Gas 2.
  • Whisk the eggs and sugar in a bowl until smooth. Add the coconut milk and vanilla or other extract and blend well together.
  • Strain the mixture and pour into individual ramekins or a cake tin.
  • Stand the ramekins or tin in a roasting pan. Carefully fill the pan with hot water to reach halfway up the outsides of the ramekins or tin.
  • Bake for about 35 - 40 minutes or until the custards are set. Test with a fine skewer or cocktail stick.
  • Remove from the oven and leave to cool. Turn out onto a plate, and serve with sliced fruit. Decorate with mint leaves and icing sugar.
Calories: 263 kcal
Carbohydrates: 23 g
Protein: 7 g
Fat: 17g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 164 mg
Sodium: 76 mg
Potassium: 221 mg
Sugar: 21 g
Vitamin A: 238 IU
Vitamin C: 1 mg
Calcium: 53 mg
Iron: 3 mg
Dishes Desserts
Cuisine Thai
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