Thai Coconut Custard Recipe

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Thai Coconut Custard
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Ingredients:

  • 1 1/2 cups coconut milk
  • 3/4 cup palm sugar
  • 1/2 tsp salt

Directions:

  1. Beat coconut milk, eggs, palm sugar and salt together.
  2. Cook in a double boiler, stirring constantly, until it resembles soft scrambled eggs.
  3. Pour into a small casserole dish.
  4. Bake at 350 degrees Fahrenheit for 30 minutes.
  5. Brown under a broiler.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 456.65 Kcal (1912 kJ)
Calories from fat 253.8 Kcal
% Daily Value*
Total Fat 28.2g 43%
Cholesterol 245.52mg 82%
Sodium 454.69mg 19%
Potassium 327.84mg 7%
Total Carbs 45.99g 15%
Sugars 38.19g 153%
Dietary Fiber 1.8g 7%
Protein 10.38g 21%
Vitamin C 2.7mg 5%
Iron 3.1mg 17%
Calcium 51.5mg 5%
Amount Per 100 g
Calories 227.06 Kcal (951 kJ)
Calories from fat 126.2 Kcal
% Daily Value*
Total Fat 14.02g 43%
Cholesterol 122.08mg 82%
Sodium 226.09mg 19%
Potassium 163.01mg 7%
Total Carbs 22.87g 15%
Sugars 18.99g 153%
Dietary Fiber 0.9g 7%
Protein 5.16g 21%
Vitamin C 1.3mg 5%
Iron 1.6mg 17%
Calcium 25.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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