Matcha-Coconut Custard

By David Tanis

Updated Feb. 9, 2026

Matcha-Coconut Custard
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(25)
Comments
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Delicate and subtly sweet, this bright green custard is a luscious, creamy spoon-to-mouth affair. Matcha gives it a slight yet pleasant bitterness. A touch of flaky salt and toasted coconut to finish is essential, as are a long stint in the fridge, which helps it gel. Four hours is good, but overnight is better. To serve, bring it to cool room temperature.

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Ingredients

Yield:6 servings
  • 1(7-gram) package gelatin (2 ¼ teaspoons)
  • 3cups/720 grams coconut milk
  • ½ cup/100 grams granulated sugar
  • ½ teaspoon vanilla extract
  • 2tablespoons matcha powder
  • ¼cup/25 grams toasted coconut flakes, for garnish
  • Flaky salt, for finishing
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

332 calories; 28 grams fat; 24 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 4 grams protein; 332 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Moisten gelatin in a medium bowl with 3 tablespoons water and leave to bloom for 10 minutes, until the liquid is fully absorbed.

  2. Step 2

    Meanwhile, in a saucepan over medium, heat coconut milk and sugar to just under a simmer. Add vanilla extract.

  3. Step 3

    Combine soaked gelatin and matcha with ¼ cup warm coconut mixture. Whisk vigorously until smooth and lump-free. Gradually whisk in remaining coconut mixture.

  4. Step 4

    Strain through a fine-meshed sieve, then divide among 6 small (about ½ cup) ramekins.

  5. Step 5

    Refrigerate for four hours until set or, preferably, overnight.

  6. Step 6

    Serve in ramekins or unmold just before serving. Garnish with toasted coconut flakes and a tiny pinch of flaky salt.

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Ratings

4 out of 5
25 user ratings
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Comments

Amy P

@D. Carton coconut milk has a viscosity closer to almond, oat, or cows milk and is used for cereal, milk-based coffee drinks, drinking plain, etc. Canned coconut milk is generally much thicker and richer.

Lynn D.

canned Asian coconut milk or the kind that comes in a carton?

Sam

There is actual coconut milk (not the thin watery version) that comes in a carton. If you're not sure, look at the nutrition label. Real coconut milk has lots of fat and a shocking number of calories per cup.

Lynn of Santa Monica

As called for this custard is WAY too sweet. Since using gelatin it is easy to cut back on sugar without sacrificing final consistency

KKM

Gave this a try but used the coconut milk in the carton you purchase in the dairy aisle. I wish the ingredients list had been more specific and made it clear you need to use the CANNED type of coconut milk. As it was the recipe came out completely soupy in an unappetizing olive color and tastes like I was drinking tea leaves. The matcha I purchased was expensive and hated to have wasted it on this failure.

MDL

Not sure why this didn't work for me. Took forever to set up at all and tasted like lawn clippings.

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