Matcha-Coconut Custard

By David Tanis

Updated February 8, 2026

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(41)
Comments
Read comments

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.

Featured in: This Dinner Party Tenderloin Won’t Break the Bank

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 servings

  • 1 (7-gram) package gelatin (2 ¼ teaspoons)

  • 3 cups/720 grams coconut milk

  • ½ cup/100 grams granulated sugar

  • ½ teaspoon vanilla extract

  • 2 tablespoons matcha powder

  • ¼ cup/25 grams toasted coconut flakes, for garnish

  • Flaky salt, for finishing

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

22 grams carbs; 332 calories; 1 gram monosaturated fat; 24 grams saturated fat; 28 grams fat; 332 milligrams sodium; 4 grams protein; 17 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
41 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Susan

Will this keep a few days in the refrigerator?

pcakes

Thinking of making this with egg yolks instead of gelatin, more like a real custard. Any thoughts?

Sean

This recipe turned out absolutely delicious. The matcha and the coconut was an amazing combination. I was tempted to substitute the sugar for honey but wanted to try the recipe as presented first. I may try that next time. On a side note, the quantity of people who couldn't figure out what coconut milk is makes me concerned for the future of this nation.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.