This pandan coconut custard is the essence of comfort wrapped in tropical charm. Its rich, creamy texture carries the fragrant notes of freshly blended pandan leaves, while coconut milk weaves in a luxurious depth that feels both nostalgic and exotic.
Ingredients Breakdown
Egg yolks serve as the structural core of this custard. They provide body and creaminess while also binding the mixture into a cohesive, smooth consistency. The richness they impart is unmistakable, giving the custard a luxurious mouthfeel.
Coconut milk introduces warmth and earthiness, its natural sweetness playing beautifully with the aromatic pandan. In contrast, evaporated milk finishes the custard with a silky richness, allowing you to adjust the final texture—whether you want a pourable dip or a thick, spreadable filling.
Pandan leaves are the soul of this dessert. When blended with coconut milk and strained, they release a grassy, vanilla-like fragrance that’s unmistakably Southeast Asian. The green hue they impart is natural and vibrant, making this custard visually enticing.
Cornstarch and sugar work hand in hand to create structure and sweetness. The cornstarch gently thickens the custard without making it gloopy, while sugar balances the subtle bitterness of pandan and enhances the overall profile.
Condensed milk adds not only a creamy sweetness but also a subtle caramel undertone. The pinch of salt, though small, is crucial—it heightens the flavor and prevents the custard from leaning too sweet.
Step-by-Step Preparation Guide
Begin by blending pandan leaves with coconut milk until fully pulverized. This ensures that all the oils and aroma from the pandan infuse deeply into the liquid. It’s important to blend until no large leaf pieces remain.
Strain the mixture through a cheesecloth-lined sieve to extract a smooth, vibrant green coconut milk. Squeeze the cloth gently to wring out every last drop of flavor, then discard the fibrous remnants. What you’re left with is an aromatic foundation that’s both silky and intensely fragrant.
Place this pandan-coconut mixture in a saucepan and heat gently. Allow it to steam, not boil—this subtle pre-warming reduces cooking time later and prevents curdling when it meets the egg yolks.
Meanwhile, in a separate bowl, whisk together sugar, cornstarch, and salt. Add the egg yolks and beat until the mixture is smooth and pale. This forms the custard base.
To temper the egg yolks, slowly drizzle a small amount of the warm coconut mixture into the egg bowl while whisking constantly. This gradual introduction of heat helps prevent the yolks from scrambling. Once the mixture becomes loose and fluid, pour in the rest of the coconut milk more quickly, continuing to whisk.
Return the custard mixture to the saucepan and cook over low heat. Stir constantly with a rubber spatula, scraping the sides and bottom to prevent lumps. If it’s not thickening after a few minutes, increase the heat slightly while continuing to stir vigorously. The custard will thicken steadily, and once it stops thickening further, it’s ready.
At this point, stir in the evaporated milk to adjust the final consistency. Use less if you’re aiming for a spread, or more if you prefer a smooth, pourable custard for dipping.
To ensure a flawlessly smooth texture, strain the finished custard through a fine-mesh sieve. Let it cool slightly if using a plastic sieve to avoid melting or warping.
When it’s time to serve, reheat cubes of bread—either by steaming or microwaving under a damp paper towel—to achieve a warm, fluffy bite. Ladle the custard into a bowl, add a splash of evaporated milk on top if desired, and serve immediately with the soft bread.
Recipe Tips
Blend pandan thoroughly for maximum aroma and color
Fully pulverized pandan ensures every bit of flavor is extracted into the coconut milk.
Always warm the coconut milk slowly to avoid separation
High heat can cause fats in the coconut milk to split, affecting both flavor and texture.
Temper eggs carefully to prevent curdling
Drizzle in hot liquid gradually while whisking to avoid cooking the yolks too quickly.
Stir constantly with a rubber spatula, especially at the base of the pot
This helps prevent scorching and ensures the custard thickens evenly.
Adjust sugar depending on whether you want a pourable dip or a spreadable custard
A slightly less sweet version works well as a thick spread, while the full amount gives a richer dip.
What to Serve With This Recipe
This custard begs to be paired with soft, fluffy bread cubes—lightly steamed or gently microwaved until warm and pillowy. The warmth of the bread balances the richness of the custard and makes every dip a cozy delight.
For a crispier alternative, serve with toasted brioche or lightly grilled milk bread. The slight crunch adds textural contrast that pairs beautifully with the creamy custard.
Tropical fruits like banana slices, jackfruit, or even mango cubes offer a refreshing counterpoint to the sweet and creamy custard. Their natural sugars and moisture make them ideal for scooping or dipping.
Beyond dipping, this custard can also be slathered onto warm toast, layered inside pancakes, or spread over roti for a sweet breakfast option. It’s a versatile treat that can transform even simple carbs into something extraordinary.
Frequently Asked Questions
Can I make this without pandan leaves?
Yes, pandan extract or paste can be used, though the flavor will be more concentrated and slightly artificial. Use sparingly.
Is it okay to use canned coconut milk?
Absolutely. Just ensure it’s unsweetened and well-shaken before blending.
How thick should the custard be before removing from heat?
The custard is done when it reaches a thick, glossy consistency that no longer increases in viscosity as it cooks.
Can I store it and reheat later?
Yes, store in an airtight container in the fridge for up to 3 days. Gently reheat in a saucepan or microwave, adding a splash of milk if needed.
What if I don’t have a muslin cloth or cheesecloth?
A clean kitchen towel or fine sieve will do in a pinch—just ensure you strain thoroughly to avoid fibrous residue.
Creative Variations
For a subtle twist, add a splash of vanilla extract or almond essence to the custard as it finishes cooking. These flavors complement the pandan while offering something new.
Swirl in a spoonful of kaya jam for a richer, deeper pandan experience. This also works well if you’re repurposing the custard as a filling for cakes or pastries.
If you’re after texture, a handful of toasted coconut flakes stirred in at the end can bring a lovely crunch and nutty edge.
This custard also makes a wonderful tart filling. Pour it into pre-baked pastry shells, chill until set, and top with whipped cream or tropical fruits for an elegant dessert.
Pandan coconut custard is a warm, fragrant treat that brings together the best of Southeast Asian flavors in a single spoonful. Its creamy body, tropical aroma, and versatility make it more than just a dip—it’s a dessert canvas waiting to be enjoyed.
Whether spread on toast at breakfast, served with warm bread for a cozy evening snack, or tucked into tarts for special occasions, this custard is sure to be remembered for its smooth texture and irresistible flavor.
Ingredients
3 egg yolks
1 ¼ cup (300 mL) coconut milk (see note)
2 pandan leaves (see note)
3 tablespoons sweetened condensed milk
¼ cup granulated sugar (adjust for desired thickness)
⅛ teaspoon salt
1 tablespoon cornstarch
2–4 tablespoons evaporated milk
Instructions
Begin by combining the pandan leaves with coconut milk in a blender. Blend until the mixture is finely ground. Place a sieve lined with muslin or several layers of cheesecloth over a heavy-bottomed saucepan. Pour the pandan coconut mixture through the cloth-lined sieve, stirring as the liquid drains. Once the flow slows, gather the corners of the cloth and gently squeeze to extract as much liquid as possible. Discard the remaining pulp.
Stir in the sweetened condensed milk and set the saucepan over medium heat. Warm the mixture until it begins to steam gently—avoid bringing it to a boil, as overheating can cause it to bubble over quickly. The purpose here is to gently preheat the base, which helps reduce the cooking time for the custard.
In a separate mixing bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and continue whisking until the mixture is smooth and fully combined.
Once the coconut milk mixture is hot, carefully temper the egg mixture by drizzling in a small amount of the hot liquid while continuously whisking. It helps to secure the bowl with a damp kitchen towel to keep it steady. Continue slowly adding more of the hot coconut mixture while whisking vigorously. As the mixture loosens and becomes more fluid, you can pour the rest in at a steadier pace.
Return the combined mixture to the saucepan and place it over low heat. Stir constantly and briskly with a rubber spatula, ensuring you reach into the corners of the pan to prevent scorching. Keep the heat low and consistent—this gradual approach helps avoid curdling or lump formation. If thickening seems slow, slightly increase the heat, but continue stirring nonstop.
The custard will gradually thicken. Once it reaches a point where it no longer increases in viscosity, remove the pan from the heat. Stir in the evaporated milk to adjust the consistency to your liking—less for a spreadable custard, more for a silky dipping sauce.
For a perfectly smooth texture, strain the custard through a fine-mesh sieve to remove any bits of cooked egg or pandan fiber. If using a plastic sieve, allow the custard to cool slightly beforehand to avoid warping the mesh.
To serve, warm soft bread cubes by lightly steaming them or microwaving for 15–20 seconds wrapped in a damp paper towel. Spoon the custard into a serving bowl, and for extra creaminess, drizzle a little evaporated milk on top before serving. Enjoy warm with the freshly heated bread.
Pandan Coconut Custard Recipe
Ingredients
- 3 egg yolks
- 1 ¼ cup 300 mL coconut milk (see note)
- 2 pandan leaves see note
- 3 tablespoons sweetened condensed milk
- ¼ cup granulated sugar adjust for desired thickness
- ⅛ teaspoon salt
- 1 tablespoon cornstarch
- 2 –4 tablespoons evaporated milk
Instructions
- Begin by combining the pandan leaves with coconut milk in a blender. Blend until the mixture is finely ground. Place a sieve lined with muslin or several layers of cheesecloth over a heavy-bottomed saucepan. Pour the pandan coconut mixture through the cloth-lined sieve, stirring as the liquid drains. Once the flow slows, gather the corners of the cloth and gently squeeze to extract as much liquid as possible. Discard the remaining pulp.
- Stir in the sweetened condensed milk and set the saucepan over medium heat. Warm the mixture until it begins to steam gently—avoid bringing it to a boil, as overheating can cause it to bubble over quickly. The purpose here is to gently preheat the base, which helps reduce the cooking time for the custard.
- In a separate mixing bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and continue whisking until the mixture is smooth and fully combined.
- Once the coconut milk mixture is hot, carefully temper the egg mixture by drizzling in a small amount of the hot liquid while continuously whisking. It helps to secure the bowl with a damp kitchen towel to keep it steady. Continue slowly adding more of the hot coconut mixture while whisking vigorously. As the mixture loosens and becomes more fluid, you can pour the rest in at a steadier pace.
- Return the combined mixture to the saucepan and place it over low heat. Stir constantly and briskly with a rubber spatula, ensuring you reach into the corners of the pan to prevent scorching. Keep the heat low and consistent—this gradual approach helps avoid curdling or lump formation. If thickening seems slow, slightly increase the heat, but continue stirring nonstop.
- The custard will gradually thicken. Once it reaches a point where it no longer increases in viscosity, remove the pan from the heat. Stir in the evaporated milk to adjust the consistency to your liking—less for a spreadable custard, more for a silky dipping sauce.
- For a perfectly smooth texture, strain the custard through a fine-mesh sieve to remove any bits of cooked egg or pandan fiber. If using a plastic sieve, allow the custard to cool slightly beforehand to avoid warping the mesh.
- To serve, warm soft bread cubes by lightly steaming them or microwaving for 15–20 seconds wrapped in a damp paper towel. Spoon the custard into a serving bowl, and for extra creaminess, drizzle a little evaporated milk on top before serving. Enjoy warm with the freshly heated bread.
