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Easy Thai Banana Coconut Cream Custard (gluten-free)

User Rating 5 Star Rating (1 Review)


Easy Thai Banana Coconut Cream Custard (gluten-free)

Coconut Banana Cream Custard - a "Creamy" Delight!

This easy and healthy banana dessert recipe can be made with banana leaves or without. In Thailand, this custard would be steamed, but I find baking it in the oven is just as good and less messy. A terrific way to use leftover bananas, and you can put this easy dessert together in less than 10 minutes - just put everything in a blender and then pour into ramekins and pop them in the oven. Served warm, cold, or at room temperature, this creamy, tropical-tasting dessert is sure to please.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes


  • SERVES 4
  • 1 cup coconut milk
  • 1/4 to 1/3 cup sugar, depending on desired sweetness
  • 2 eggs
  • 1 ripe banana
  • 1 tsp. coconut or vanilla flavoring (or both)
  • oil to grease ramekins
  • optional: banana leaves


  1. Preheat oven to 350 degrees.
  2. Prepare 4-6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, cut two strips for each ramekin (about 2 inches wide by 6 inches long) and press into the ramekin in the form of a cross (as a lining).
  3. Place coconut milk, sugar, eggs, banana, and flavoring in a blender or food processor. Blend or process for 30 seconds. If you don't have a blender or processor, simply mix the ingredients together in a bowl with a fork or whisk for 1 minute, or until sugar has dissolved.
  4. Pour the mixture into the ramekins, filling each one 3/4 full.
  5. Place ramekins in a flat-bottomed glass dish (a lasagna-type casserole dish works well). Fill this dish part-way with water - 1/3 to 1/2-way up the side of the ramekins. Gently place the dish in the oven, being careful not to spill the water.
  6. Bake for 45 minutes to 1 hour, or until the custard has set (is firm).
  7. Serve the ramekins warm, cold, or at room temperature (I prefer them warm). If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened. Also good with a scoop of vanilla ice cream. Enjoy!
User Reviews

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 5 out of 5
Very good!, Member ChefNurseSarah

I love custard type desserts to begin with, and I was looking for something to finish off a Thai dinner and had a ripe banana, soooo.....made it! This stuff is super-yummy! I used 1/3 cup sugar, and I think next time I will cut back on that. Between the sweetness of the banana and the added sugar, it was just a bit too sweet for me. But very easy and very good...I will be making it again, for sure!

4 out of 4 people found this helpful.

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