📍 Where this dish comes from: Andaman Sea & Gulf of Thailand · Coral reefs (Similan/Surin Islands)
Discover the history of this region →
Discover the history of this region →
Sangkaya is one of Thailand’s most ancient and adored desserts — a steamed or baked custard of eggs and coconut milk with pandan leaf infusion that gives it a haunting green-vanilla flavour. Traditionally poured into a small pumpkin and steamed, our version is baked in ramekins for simplicity. With erythritol replacing the palm sugar, it remains a perfect keto dessert without sacrificing an ounce of authenticity.
What You’ll Need
Servings: 4 servings
Calories: 280kcal
Ingredients
- 400 ml full-fat coconut milk
- 4 large eggs
- 3 tbsp erythritol or monk fruit
- 3 pandan leaves knotted
- 1 pinch sea salt
- Toasted desiccated coconut to serve
Instructions
- Warm coconut milk with pandan leaves over gentle heat 10 minutes. Do not boil.
- Remove the pandan. Let the coconut milk cool to room temperature.
- Whisk eggs with erythritol and salt until smooth.
- Combine with the cooled coconut milk. Strain through a fine sieve.
- Pour into 4 ramekins. Bake in a water bath at 160°C for 35–40 minutes.
- Cool completely. Refrigerate 2+ hours before serving.
- Top with toasted coconut.
Nutrition
Serving: 1serving | Calories: 280kcal | Protein: 8g | Fat: 26g | Fiber: 0.5g
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Health Benefits
- Pandan leaves contain aromatic compounds that are the subject of ongoing research into blood sugar support.
- Coconut milk custard sets through egg protein coagulation, requiring no starch.
- The slow water-bath baking prevents the high heat that would otherwise cook the egg proteins unevenly.