This warm and creamy pandan coconut custard is a beloved Southeast Asian dessert often served as a sweet dip for soft bread. Known as sangkaya in Thailand, it combines fragrant pandan leaves with rich coconut milk and egg yolks to create a smooth, custard-like fondue. The result is lightly sweet, aromatic, and perfect for sharing. Whether served as a dip or thickened into a spread, this comforting dessert brings a taste of Thai street food right to your table.
Why You’ll Love This Recipe
The flavor is unique and fragrant thanks to pandan leaves and coconut milk.
It is smooth, creamy, and comforting when served warm.
The recipe is simple and requires only a handful of ingredients.
It can be prepared in advance and reheated when needed.
It is versatile; you can make it thicker as a spread or thinner as a dipping custard.
Perfect for serving with soft bread, making it a fun dessert for gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For serving
4 cups soft white bread such as brioche or dinner rolls, cut into cubes
Directions
Place the pandan leaves and coconut milk into a blender. Blend until the leaves are finely broken down and the coconut milk becomes fragrant.
Set a sieve over a saucepan and line it with a piece of muslin or several layers of cheesecloth. Pour the blended coconut mixture through the cloth and squeeze to extract as much coconut milk as possible. Discard the remaining fibers.
Stir the sweetened condensed milk into the strained coconut milk. Place the saucepan over medium heat and warm the mixture until it begins to steam. Do not allow it to boil.
In a mixing bowl, whisk together the granulated sugar, cornstarch, and salt.
Add the egg yolks to the dry mixture and whisk until smooth.
Slowly pour a small splash of the warm coconut milk into the egg mixture while whisking continuously. Continue adding the warm coconut milk gradually, whisking the whole time to prevent the eggs from scrambling.
Once combined and smooth, pour the entire mixture back into the saucepan.
Cook over low heat while stirring constantly with a spatula. Continue stirring until the custard thickens to a smooth, creamy consistency.
When the custard stops thickening further, remove it from the heat and stir in 2 to 4 tablespoons of evaporated milk depending on your desired consistency.
Strain the custard through a sieve to remove any possible lumps.
Serve the custard warm in a bowl with soft bread cubes for dipping. If desired, drizzle a small amount of evaporated milk over the top before serving.
Thicker spread version
Reduce the amount of evaporated milk or omit it entirely to create a thicker custard that can be spread on toast.
Extra pandan flavor
Add an additional pandan leaf when blending with the coconut milk for a stronger aroma.
Coconut-rich version
Replace the evaporated milk with additional coconut milk for a stronger coconut flavor.
Palm sugar sweetness
Substitute granulated sugar with palm sugar for a deeper caramel-like sweetness.
Bread alternatives
Instead of brioche or dinner rolls, serve the custard with steamed buns, toasted milk bread, or soft sandwich bread cubes.
Storage/Reheating
Store leftover custard in an airtight container in the refrigerator for up to 3 days.
The custard will become much thicker when chilled. To reheat, place it in a saucepan over low heat and stir gently until warmed through. You may add a small splash of evaporated milk or coconut milk to loosen the texture if needed.
It can also be reheated in the microwave in short intervals, stirring between each heating cycle to maintain a smooth texture.
FAQs
What does pandan taste like?
Pandan has a sweet, fragrant flavor often described as a combination of vanilla, coconut, and fresh grass. It gives the custard its distinctive aroma and green tint.
Can I use pandan extract instead of fresh leaves?
Yes, if fresh or frozen pandan leaves are not available, a few drops of pandan extract can be used. Start with a small amount because the flavor can be strong.
Why is my custard lumpy?
Lumps can occur if the heat is too high or if the mixture is not stirred continuously. Straining the custard after cooking helps remove any small lumps.
Can this custard be made ahead of time?
Yes, it can be prepared a day or two in advance and stored in the refrigerator. Reheat gently before serving.
Why do I need to temper the eggs?
Tempering gradually warms the eggs with hot coconut milk so they do not scramble when cooked.
Can I make this custard dairy free?
Yes. Replace the sweetened condensed milk and evaporated milk with coconut-based alternatives to keep the recipe fully dairy free.
What bread works best for dipping?
Soft breads such as brioche, milk bread, or dinner rolls work best because they absorb the custard without falling apart.
Can I serve this custard cold?
It can be served cold, but it is traditionally enjoyed warm because the texture is smoother and more fluid.
How thick should the custard be?
For dipping, it should be smooth and pourable. For spreading on toast, cook it slightly longer and add less evaporated milk.
Can I freeze pandan custard?
Freezing is not recommended because custards made with eggs can separate when thawed.
Conclusion
Pandan Coconut Custard Fondue is a comforting dessert that highlights the delicate aroma of pandan and the richness of coconut milk. Smooth, warm, and lightly sweet, it pairs perfectly with soft bread for dipping. With simple ingredients and easy preparation, this traditional treat is a wonderful way to bring the flavors of Southeast Asian street desserts into your own kitchen.
A fragrant Southeast Asian pandan coconut custard fondue made with coconut milk, egg yolks, and pandan leaves, served warm as a creamy dip for soft bread cubes.
Ingredients
2 pandan leaves, chopped
1 1/4 cups coconut milk (300 ml)
3 tablespoons sweetened condensed milk
1/4 cup granulated sugar
1/8 teaspoon salt
1 tablespoon cornstarch
3 egg yolks
2 to 4 tablespoons evaporated milk
4 cups soft white bread such as brioche or dinner rolls, cut into cubes
Instructions
Place pandan leaves and coconut milk in a blender and blend until the leaves are finely broken down.
Strain the mixture through cheesecloth or muslin into a saucepan, squeezing to extract as much liquid as possible.
Stir the sweetened condensed milk into the coconut milk and heat over medium until steaming but not boiling.
In a bowl whisk together sugar, cornstarch, and salt.
Add egg yolks to the mixture and whisk until smooth.
Slowly whisk a small amount of the warm coconut milk into the egg mixture to temper it.
Gradually add the remaining coconut milk while whisking constantly.
Pour the mixture back into the saucepan.
Cook over low heat, stirring continuously until the custard thickens.
Remove from heat and stir in 2 to 4 tablespoons evaporated milk depending on desired consistency.
Strain the custard through a sieve to ensure smoothness.
Serve warm in a bowl with soft bread cubes for dipping.
Notes
Temper the eggs slowly to prevent scrambling.
Straining the custard ensures a silky smooth texture.
Add more evaporated milk for a thinner fondue-style dip.
Use pandan extract if fresh leaves are unavailable.
The custard thickens when chilled and can be reheated gently.
