Coconut custard, known as “Sangkaya” in Thailand, is a traditional Thai dessert. Dates back centuries, commonly served in local markets and temples. Often paired with sticky rice or used as a filling in steamed bread. Combines local ingredients like coconut milk, eggs, and palm sugar reflecting Thai culinary heritage.
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Coconut milk (fresh or canned)
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Eggs
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Sugar (white or palm sugar)
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Salt (a pinch, to balance sweetness)
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Pandan leaves (optional, for fragrance)
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Banana leaves (for serving/traditional steaming)
💪 3. Health Benefits
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Coconut milk provides healthy fats and essential minerals.
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Eggs supply protein and essential vitamins.
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Naturally gluten-free and free from artificial additives if made traditionally.
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Light and easy-to-digest dessert option.
🔥 4. Cooking System
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Mix eggs, coconut milk, sugar, and salt into a smooth custard mixture.
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Strain mixture for a silky texture.
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Pour into banana leaf cups or ramekins.
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Steam gently over simmering water until set.
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Cool slightly before serving for best flavor.
❄️ 5. Storage System
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Store in airtight containers in the refrigerator for 2–3 days.
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Keep covered to prevent absorbing other flavors.
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Can be served slightly chilled or at room temperature.
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Not ideal for freezing, as texture may change.
⭐ 6. Advantages
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Soft, creamy, and naturally sweet with tropical flavors.
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Easy to prepare with simple ingredients.
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Can be served in individual portions or as a larger custard.
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Traditional, authentic Thai dessert suitable for all ages.
🍴 7. Serving Suggestions
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Serve on banana leaves for authentic presentation.
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Pair with Thai sticky rice for a traditional dessert.
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Garnish with pandan leaves or toasted coconut flakes.
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Can be served in small cups for parties or festive occasions.
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