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(49)
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)

  • 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 monounsaturated 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.

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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
49 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.

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.

Lynn D.

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

Keith

I’m going to use coconut “cream” from Trader Joe’s and report back. I never like the coconut “milk” available in most brands. it’s always too thin to my liking.

Elouise

I would add some dairy free whipped cream to go on top and then sprinkle the dried coconut on top of it p.s my uncle would love that 😃

Susan

Will this keep a few days in the refrigerator?

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