Name: Thai Coconut Custard (Khanom Thuai)
Prep time: 15 min
Cook time: PT-487898H30M39S
Cuisine: thai
Ingredients: Bottom Layer; ½ cup rice flour; ¼ cup tapioca flour; ¾ cup pandan juice (or water + pandan extract); ¾ cup palm sugar or brown sugar; ¼ tsp salt; Top Layer; ½ cup coconut cream; 2 tbsp rice flour; ¼ tsp salt

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A Silky, Fragrant Bite of Thai Tradition

Imagine delicate, coconut-scented custard cradled in a tiny cup—half pandan-flavored sweetness, half salty coconut cream, steamed until irresistibly tender. That’s Thai Coconut Custard (Khanom Thuai), a beloved Thai dessert celebrated for its perfect duality of textures and flavors. Each little custard packs a fragrant, floral note from pandan swirled with the creamy sweetness of coconut—making it feel both elegant and comforting.

Whether you’re after a light, exotic treat or a fun dessert to serve at gatherings, these custards deliver delight in every bite. And because they’re gluten-free and naturally portioned, they’re both considerate and convenient.

Thai Coconut Custard (Khanom Thuai)

Why You’ll Love This Recipe

Enjoy a balance of sweet and slightly savory with a beautiful pandan twist.
Steaming rather than baking keeps them tender and moist.
Bite-sized, charming portions that feel refined and nostalgic.
Naturally gluten-free and easily made for special diets.
A fun project that’s more approachable than it looks—no tricky techniques, just stirring and steaming.

Tip: you can find full list of ingredients and measurements in the recipe card below.

Ingredients

For the Bottom Layer:

½ cup rice flour
¼ cup tapioca flour
¾ cup pandan juice (or water plus pandan extract)
¾ cup palm sugar or brown sugar
¼ teaspoon salt

For the Top Layer:

½ cup coconut cream
2 tablespoons rice flour
¼ teaspoon salt

Instructions

Lightly grease 12 small ceramic cups or a mini muffin pan.
In a bowl, whisk together rice flour, tapioca flour, pandan juice, palm sugar, and salt for the bottom layer until smooth.
Pour the bottom mixture into the prepared cups, filling each about halfway.
Steam over medium heat for 5–6 minutes, or until the base is just set.
While the bottom layer steams, whisk together coconut cream, rice flour, and salt until smooth for the top layer.
Pour the top mixture over the partially set base in each cup.
Steam again for 5–7 minutes, until fully set and gently firm to the touch.
Remove from heat and allow the custards to cool slightly. Serve warm or chilled—either way, they’re delightful.

Variations

Substitute pandan juice with a few drops of pandan extract plus water if fresh pandan isn’t available.
Add a tiny pinch of salt to the bottom layer for more contrast against the sweet layer.
Swap palm sugar for coconut sugar or dark brown sugar to deepen the caramel notes.
Dust a little toasted shredded coconut or tiny edible gold leaf on top for a festive finish.

Heating and Storage

These custards are best served freshly made, but you can store them:

In the refrigerator for up to two days, covered.
Reheat by steaming gently for a minute or so to revive their silky texture.
Great chilled straight from the fridge—cooling enhances the contrast between layers.

Frequently Asked Questions

What is pandan juice, and can I skip it?

Pandan juice brings a floral, slightly grassy flavor and green hue. If you don’t have fresh pandan, use water plus a few drops of pandan extract.

Can I use regular sugar instead of palm sugar?

You can, but palm sugar adds a deeper, more nuanced caramel flavor. Brown sugar is the closest substitute.

Are these custards vegan?

Not quite, because traditional coconut cream can contain added dairy. Check your brand or try homemade coconut cream for vegan-safe versions.

Can I make these in advance?

Yes—steam them ahead and chill. Just warm or enjoy cold when ready to serve.

Why does the base sometimes sink?

Over-steaming or too much liquid in the bottom layer can cause sinking. Be careful to steam just until set.

Do I need special steaming equipment?

No—just a covered pot with a rack, or a bamboo steamer, works fine as long as you maintain a gentle simmer.

How do I tell when they’re done?

The top layer should look firm and slightly glossy—gently touching the surface should feel set but still soft.

Can I use other flours?

Gluten-free flours alter consistency. Stick with rice and tapioca flour for the intended texture.

Is it okay to serve them warm?

Absolutely. Serving warm lets you savor the steamy, silky textures best, though chilled is also delicious.

Can I double the recipe?

Of course! Just double all ingredients and steam in batches to prevent overcrowding your steamer.

Conclusion

Thai Coconut Custard (Khanom Thuai) offers a beautiful balance of sweet pandan and creamy coconut that’s both exotic and comforting. These petite steamed treats are surprisingly simple to make but feel special enough to serve anywhere—from casual afternoon snacks to festive gatherings. With their gentle flavors and elegant form, these custards are likely to become a favorite whenever you crave something sweet and satisfying.

Chef sara