Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Pinch of ground nutmeg (optional)
- Toasted coconut flakes, for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease six ramekins or custard cups.
- In a medium bowl, whisk together coconut milk, eggs, sugar, salt, and vanilla extract until smooth and well combined.
- Pour the custard mixture evenly into the prepared ramekins.
- Place the ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (this creates a water bath).
- Bake for 30-35 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
- Remove the baking dish from the oven and let the ramekins cool in the water bath for about 15 minutes.
- Transfer the ramekins to the refrigerator and chill for at least 2 hours before serving.
- Garnish with toasted coconut flakes, if desired, before serving.
Notes
For a richer flavor, use coconut cream instead of coconut milk. You can also add a few drops of coconut extract to enhance the coconut flavor. If the custards are browning too quickly, cover the baking dish with foil during the last 10 minutes of baking. Make sure the water bath is hot, but not boiling, when you put it in the oven. This helps the custards cook evenly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 20g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg