Thailand Sangkhaya (Coconut Custard)
Sangkhaya, or coconut custard, is a luscious and aromatic dessert that is a cherished part of Thai culinary traditions. Made from a blend of coconut milk, eggs, sugar (often palm sugar), and fragrant pandan leaves, this custard is smooth, creamy, and delicately sweet. The pandan leaves give it a subtle, grassy aroma and a hint of green color, adding to its unique appeal. Sangkhaya is versatile and can be served in various forms: as a standalone custard, as a dip for steamed sticky rice, or even steamed inside a hollowed-out pumpkin or squash for a stunning presentation. Often enjoyed warm or at room temperature, this dessert beautifully showcases the balance of rich and delicate flavors that Thai cuisine is known for. Its simplicity and elegance make sangkhaya a favorite at both casual meals and festive celebrations.
Recipe Servings: 8
Ingredients
- 4 eggs
- 1 cup (237 ml) coconut cream
- ½ cup (85 g) palm sugar
- 1 tsp (5 ml) vanilla extract
Directions
- Crack eggs into a blender and pulse until blended.
- Add coconut cream, palm sugar, and vanilla extract, pulsing to combine.
- Pour mixture into a slow-cooker and cook on low for about 3 hours.
- Check for doneness by inserting a toothpick into the center of the custard and if it comes out clean, the custard is done.
- Let custard cool to room temperature before serving.
Notes
- Alternatively, you can pour custard into a steam-safe dish and steam it in a steamer for about 50 minutes or until it reaches 170ºF (75ºC).
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