I live in Los Angeles and that means that so many of my friends have dietary restrictions that are all across the board.  Vegan, gluten free, lactose intollerant, paleo, raw, ovo lacto vegetarian, lactose intollerant pescaterian, hates eggs, etc.  The list goes on.  So I thought I’d try and make a custard without the cow’s milk and use coconut milk instead.  I figured it would go nicely with the matcha.  Matcha is such a trendy ingredient right now so you know, I gotta get on that bandwagon.

IMG 7821 - Coconut Matcha Custard

Separate the yolks from the whites.  I use my hands if I don’t have access to a specific separator tool or if I’m too lazy to grab it.  Hands work great.

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Whisk the egg yolks and sugar until they are lighter in color and a creamy texture.

IMG 7832 300x200 - Coconut Matcha Custard IMG 7842 300x200 - Coconut Matcha Custard

Measure the coconut milk, add matcha and then bring to a boil whisking often.

IMG 7879 - Coconut Matcha Custard

Pour the warm matcha and coconut milk mixture into the egg yolks while whisking vigorously.  You don’t want to cook the eggs.

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Pour the mixture into ramekins.

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Put the ramekins into a baking pan and fill halfway up with warm water and then put into the preheated oven. Remove from oven and let rest and then turn over onto a plate and serve compote over custard.


Delightful Recipe

Serves 4
Adapted from James Beard


  • 2 cups thick coconut milk
  • 1 1/2 teaspoons matcha powder
  • 5 egg yolks
  • 1/4 cup sugar
  • Preheat the oven to 300ºF.
  • Whisk together the coconut milk and matcha powder in a medium pot. Bring to a boil. Remove from the heat, cover, and let stand for 10 minutes.
  • Meanwhile, whisk together the egg yolks and sugar. It should turn light yellow and be smooth in texture and consistency.  If there are lumps, strain through a fine mesh strainer.
  • Place 4 6-ounce ramekins in a roasting pan. Pour the custard into ramekins. Fill the pan with enough water to come halfway up the sides of the ramekins.
  • Bake for 35 to 45 minutes, until the custard is set (the custard should jiggle when shaken). Let stand for 5 minutes, then cool in the refrigerator for at least 4 hours before serving.  Or if you’re short on time like I was just serve them as soon as they’ve cooled and set a bit.

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