By A low-carb, creamy, and delicious Thai coconut custard with a perfectly sweet bottom layer and a salty top layer, all keto-friendly!
Nutrition (per serving, approx.):
Calories: 🔥 150 | Carbs: 🍞 3g | Fat: 🧈 14g | Protein: 🍗 2g
Ingredients (3 servings):
Bottom Layer (Sweet Layer): 🌾 ½ cup coconut flour, 🥥 ½ cup coconut milk, 🍚 2 tbsp erythritol, 🧂 pinch of salt, 💧 ¼ cup water
Top Layer (Salty Layer): 🥥 ½ cup coconut cream, 🌾 2 tbsp coconut flour, 🧂 ¼ tsp salt
Instructions:
🍳 Prepare Steamer: Set up a steamer and preheat it
🥣 Bottom Layer: Whisk together > (🌾 ½ cup coconut flour, 🥥 ½ cup coconut milk, 🍚 2 tbsp erythritol, 🧂 pinch of salt, 💧 ¼ cup water) until smooth
🥥 Top Layer: Mix > (🥥 ½ cup coconut cream, 🌾 2 tbsp coconut flour, 🧂 ¼ tsp salt)
🍚 Pour Bottom Layer: Divide the bottom layer mixture evenly into small cups, filling halfway
🔥 Steam Bottom Layer: Steam for 10 minutes ⏲️ until firm
🥥 Add Top Layer: Spoon the top layer mixture onto the steamed bottom layer
🔥 Steam Again: Steam for another 5-7 minutes ⏲️ until the top layer is set
⏳ Cool: Let the custard cool slightly before serving
👩🍳 Tip: If you prefer a sweeter dessert, add a bit more erythritol to the bottom layer
❄️ Storing: Store in the fridge for up to 3 days, covered
🍽️ Serving Suggestion: Enjoy chilled or at room temperature
💡 Variation: Add a few drops of pandan extract 🍃 to the bottom layer for a traditional flavor twist
Enjoy your Keto Khanom Thuay! 🥥🍮