Thai Coconut Custard (ขนมปูน)

Introduction

Thai Coconut Custard, or ขนมปูน, is a luscious dessert that embodies the essence of Thai cuisine with its creamy texture and rich coconut flavor. Often enjoyed as a sweet treat in bustling street markets or as a delicate offering during festive occasions, this delightful custard captures hearts and taste buds alike. Priced typically between 30-60 baht ($1-$2), you can find versions of this treat at renowned dessert spots like Taling Pling in Bangkok and local vendors at Chatuchak Market. For those exploring healthier alternatives, a keto version offers a delicious twist that retains the custard’s traditional charm while significantly lowering the carb content. Whether indulging in the classic or trying the keto adaptation, Thai Coconut Custard is a must-try for anyone seeking sweet satisfaction.

Origin and Inspiration

Thai Coconut Custard has roots deep in Thailand’s culinary history, showcasing the versatility of coconut, an ingredient celebrated throughout Southeast Asia. Traditionally, it’s crafted by steaming a mixture of coconut milk and rice flour, yielding a soft, silky dessert reminiscent of a warm tropical breeze. This beloved treat is often paired with sticky rice or served alongside fresh fruits, making it a popular choice at festive gatherings and family celebrations.

While the recipe varies widely across different regions of Thailand, the Thai Coconut Custard links to similar desserts found in neighboring countries, such as Indonesia’s Kue Cubir, which utilizes coconut milk but is cooked in a slightly different manner. For the keto version, coconut flour takes center stage, preserving that heavenly coconut aroma while delivering a dessert that aligns with low-carbohydrate living. Imagine savoring a slice that feels indulgent yet light on your conscience—truly a double delight!

Nutrition Info (Per Serving)

Traditional Version

Calories: 220 kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 9g | Cholesterol: 20mg | Sodium: 15mg | Potassium: 150mg | Fiber: 1g | Sugar: 12g

Keto Version

Calories: 110 kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 10mg | Potassium: 80mg | Fiber: 2g | Sugar: 1g

Ingredients (2 Servings)

Shared Ingredients:

• 1 cup coconut milk
• 2 eggs
• 1/4 cup sweetener (sugar for traditional, erythritol for keto)
• 1/4 tsp salt
• 1 tsp vanilla extract

Traditional Version:

• 1/2 cup rice flour
• 1/4 cup palm sugar

Keto Version:

• 1/2 cup coconut flour
• 1/4 cup almond milk (unsweetened)

Instructions

1. Prepare the Batter:

   • Traditional Version: In a mixing bowl, whisk together the coconut milk, eggs, sweetener (sugar), and salt until fully combined. Gradually add in the rice flour and mix until you achieve a smooth batter, reminiscent of a silky potion that’s waiting to be transformed.
   • Keto Version: In a separate bowl, mix the coconut flour with almond milk to form a batter. Then, add the eggs, erythritol, salt, and vanilla extract, whisking until you get that velvety consistency that sings of tropical paradise.

2. Cooking Method:

   • Prepare your steamer or place a heatproof dish into a pot of boiling water. Pour the batter into individual cups or a larger mold, filling each about three-quarters full to allow room for expansion. The gentle bubbling sound as the custard cooks is music to your ears.
   • Steam for about 20-25 minutes for the traditional version and 15-20 minutes for the keto version, until set. Check for doneness with a toothpick—it should come out clean, like a promise of a sweet reward.

3. Final Assembly:

   • Allow the custards to cool for a few minutes, then unmold them carefully. The beautifully pale custard should glide out smoothly, showcasing a glistening surface that beckons you to take a bite.

4. Serving:
   • Serve warm or at room temperature, perhaps accompanied by a dusting of shredded coconut on top. The contrasting textures will surprise you with each delightful spoonful.

What Does It Pair Well With?

• Traditional Pairings: Thai coconut custard pairs beautifully with a cup of hot Thai tea, where the creaminess of the dessert complements the robust flavors of the tea, much like a warm hug in a cozy café.
• Keto-Friendly Pairings: Consider serving with a dollop of unsweetened whipped cream or a sprinkle of toasted coconut flakes, where each bite feels like a small party of flavors on your palate.

What is the Shelf Life?

Thai Coconut Custard is best enjoyed fresh but can be stored in the refrigerator for up to 3 days in an airtight container. For the keto version, it’s equally delightful chilled, offering a refreshing treat on warm days. Freezing is an option! Wrap the custards individually and store them in a freezer-safe bag for up to one month. To enjoy, thaw overnight in the refrigerator and serve chilled.

Alternative Cooking Methods

• Oven: Instead of steaming, bake your custard in a water bath at 350°F (175°C) for 25-30 minutes. This gives it a slightly firmer texture while maintaining its moist land.
• Microwave: For a quick fix, pour the batter into microwave-safe cups and microwave in 30-second intervals until cooked, taking care to keep a watchful eye.

Conclusion: Traditional and Keto Versions

Whether you choose the rich and creamy traditional Thai Coconut Custard (ขนมปูน) or the lighter, keto-friendly alternative, each version brings forward the enchanting flavors of coconut and sweet decadence. The traditional embodies comfort and nostalgia, while the keto version opens a new landscape of guilt-free indulgence. Enjoy this dessert not just as a treat but as a piece of Thailand’s culinary heritage—a sweet reminder of life’s simple pleasures, where every forkful invites you to savor the moment.