Khanom Mo Kaeng Baked Coconut Custard Tart

📍 Where this dish comes from: Andaman Sea & Gulf of Thailand · Coral reefs (Similan/Surin Islands)
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Khanom Mo Kaeng is a uniquely Thai confection — not quite a pudding, not quite a cake, but somewhere in between: a thick, dense square of baked coconut and egg custard with a golden caramelised top and a firm-yet-yielding interior. Traditionally baked in a pan over charcoal, our oven version achieves the same beautiful result.

What You’ll Need

Khanom Mo Kaeng Baked Coconut Custard Tart

A golden-topped baked Thai coconut custard tart — dense, barely sweet, and deeply fragrant with pandan and coconut.

Print Recipe

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Course: Dessert

Cuisine: Thai

Servings: 8 servings

Calories: 220kcal

Ingredients

• 400 ml coconut cream
• 6 large eggs
• 3 tbsp erythritol
• 3 tbsp almond flour
• 2 pandan leaves blended with 2 tbsp water (for extract)
• 1 pinch salt
• 1 tbsp butter for greasing
• Toasted sesame seeds for the top

Get Recipe Ingredients

Instructions

• Whisk eggs with erythritol until combined.
• Add coconut cream, pandan extract, almond flour, and salt. Whisk smooth.
• Strain through a fine sieve.
• Pour into a greased 20cm square pan.
• Sprinkle sesame seeds on top.
• Bake at 170°C for 40–45 minutes until the top is deeply golden and set.
• Cool completely before cutting into squares.

Nutrition

Serving: 1serving | Calories: 220kcal | Protein: 7g | Fat: 20g | Fiber: 1g

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Health Benefits

• Almond flour replaces traditional rice flour, providing protein and healthy fats in place of starch.
• This baked coconut custard has a low glycaemic impact thanks to its sweetness coming from erythritol.
• Sesame seeds on top add sesamin, an antioxidant lignin that’s largely unique to sesame.