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
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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 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.

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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
41 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.

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?

pcakes

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

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