Coconut Custards in Coconut Shells

Sankhagnaa Mak Phao

Preparation info

  • For

    4

    • Difficulty

      Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

  • About

Ingredients

  • 4 young coconuts, of the small variety
  • 6 duck’s or 8 hen’s eggs, lightly beaten
  • 1 cup sugar
  • 1 cup of the first extraction of coconut milk from another, larger and mature coconut

    Method

    Remove the husks from the 4 small coconuts and carve them into the shape shown in the drawing, using a very sharp knife. Cut off the top of each, in the form of a dome-shaped cap, to open the contents. Pour out the coconut water, but do not disturb the meat.

    Mix together the lightly beaten eggs, the sugar and the thick coconut milk. Pour the mixture into the small coconuts, set their caps on them and steam them for about half an hour, until done.