Malaysian Coconut Custard

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Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

Appears in
Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

  • About

Custards are well known around the world, but coconut custard is specifically Thai and Malaysian in origin. In these countries it is usually steamed, but I find it even better cooked in the traditional Western manner, in a hot water bath in the oven. The rich coconut flavour permeates the custard, making it a perfect dessert served hot or cold. Make it in individual 100 g (