Steamed Coconut Custard

Steamed Coconut Custard


1 person made this

Baby or young coconuts are the key in making this dessert, they are filled with an egg custard then steamed.


Serves: 6 

  • 2 young coconuts
  • 5 duck eggs or chicken eggs
  • 1 cup (220g) white sugar
  • 220g palm sugar
  • 1/2 teaspoon salt
  • 4 pandan leaves, snipped into 3cm pieces
  • reserved coconut juice from coconut

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Cleanly open the tops of the 2 coconuts. Pour out the coconut juice and reserve.
  2. Mix the duck eggs, white sugar, palm sugar and salt together. Crush and mix the pandan leaves in this mixture until the sugar has dissolved. Add the coconut juice and mix well.
  3. Strain the egg mixture through cheesecloth and discard the pandan leaves. Fill the coconuts with the egg mixture.
  4. Place the filled coconuts in a prepared steamer and steam for 30 minutes.
  5. Allow the coconuts to cool then serve.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate