Matcha-Coconut Custard
Updated Feb. 8, 2026
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- Step 2
Meanwhile, in a saucepan over medium, heat coconut milk and sugar to just under a simmer. Add vanilla extract.
- 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.
- Step 4
Strain through a fine-meshed sieve, then divide among 6 small (about ½ cup) ramekins.
- Step 5
Refrigerate for four hours until set or, preferably, overnight.
- Step 6
Serve in ramekins or unmold just before serving. Garnish with toasted coconut flakes and a tiny pinch of flaky salt.
Private Notes
Comments
@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.
canned Asian coconut milk or the kind that comes in a carton?
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.
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.
Followed the recipe and just used a touch less sugar (90 instead of 100 grams). I think it could definitely be reduced more, as suggested by other commenters. Also I used nearly two cans of full fat coconut milk from Trader Joe’s for reference. First time using gelatin, and it kind of turned me off the final product! Had a weird smell that reminded me it’s made of hooves haha. For someone who loves matcha and coconut, I was very surprised (and saddened) to not enjoy the final product at all! To me, it was cloying and artificial tasting. I’ve had better succeed getting my matcha dessert fix via creme brûlée. Best of luck to other cooks!
Thanks to other commenters here, I went to my local Asian grocery and got a Tetra-Pak of Aroy-D coconut milk. Never knew this stuff existed, and will be using it in everything from now on! And the recipe turned out great! Perfect consistency and flavour. Went a little light on the sugar (1/3 cup) and thought it was perfect, although my wife thought a little more sugar wouldn’t hurt.