Coconut Cream Custard in Banana Leaf Bowls

Preparation info
  • Makes


    • Difficulty


    • Ready in

      55 min

Appears in
Everyday Thai Cooking: Quick and Easy Family Style Recipes

By Katie Chin

Published 2013

  • About

I have a lot of friends who are lactose intolerant (including myself), so I love to make desserts with coconut milk because it’s naturally dairy-free. Creamy and luscious, this simple and elegant custard is heavenly and beautifully presented in a banana leaf shell and topped with a glistening mango glaze. If you can’t find banana leaves, it’s still a beautiful dessert served simply in a ramekin.