Easy Thai Banana Coconut Custard
An easy baked banana coconut custard, a less messy oven-prepared version of a traditional Thai steamed dessert.
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Instructions
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Preheat the oven to 350 F.
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Grease 4 to 6 ramekins, optionally lining them with banana leaves.
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Blend coconut milk, sugar, eggs, banana, and flavoring for 30 seconds, or whisk in a bowl for 1 minute until sugar dissolves.
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Pour the mixture into prepared ramekins, filling each 3/4 full.
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Place ramekins in a baking dish, add water to halfway up the ramekins, then carefully transfer to the oven.
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Bake for 45 minutes to 1 hour, until the custard is set and firm.
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Serve hot, cold, or at room temperature, optionally garnished with shredded coconut.