Baked Coconut Cream With Caramelised Fruits And Rum

Name: Baked Coconut Cream With Caramelised Fruits And Rum Sabay Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 ml Coconut lowfat milk or possibly puree, (17 1/2fl ounce); 65 gm Sugar, (2oz); 1 x Vanilla pod; 2 x Large eggs; 2 x Yolks; 100 gm Caster sugar, (4oz); 2 Tbsp. Water, (25ml); 2 x Egg yolks; 2 Tbsp. Rum; 1 tsp Caster sugar; 1 tsp Whipping cream; 7 1/2 gm Icing sugar, (1/4oz); 50 gm Pear, peeled and sliced (2oz); 50 gm Apple, peeled and sliced (2oz); 50 gm Banana, peeled sliced (2oz); 50 gm Mango, peeld and sliced (2oz); 50 gm Papaya, peeled and sliced (2oz) Vegetable oil

Servings: persons

500 ml Coconut lowfat milk or possibly puree, (17 1/2fl ounce)
65 gm Sugar, (2oz)
1 x Vanilla pod
2 x Large eggs
2 x Yolks
100 gm Caster sugar, (4oz)
2 Tbsp. Water, (25ml)
2 x Egg yolks
2 Tbsp. Rum
1 tsp Caster sugar
1 tsp Whipping cream
7 1/2 gm Icing sugar, (1/4oz)
50 gm Pear, peeled and sliced (2oz)
50 gm Apple, peeled and sliced (2oz)
50 gm Banana, peeled sliced (2oz)
50 gm Mango, peeld and sliced (2oz)
50 gm Papaya, peeled and sliced (2oz) Vegetable oil

1
Make the caramel by mixing the water and sugar together in a thick bottomed pan.
2
Bring to the boil and cook till a golden brown caramel is reached.
3
Pour into dariole moulds and leave to set.
4
Mix Large eggs and sugar together.
5
Heat up the coconut with the vanilla pod, pour onto Large eggs and then pass the mix through a fine sieve.
6
Skim off the foam.
7
Pour into the moulds and place them into a bain marie.
8
Cover with tinfoil and place into the oven on a low temperature, about 25-30 min.
9
When the coconut creams are cooked, allow them to cold slightly before turning out of their moulds.
10
Whilst they are cooling make the sabayon.
11
To make the sabayon: Place all ingredients in a metal mixing bowl with 2 tbsp of water and set it over a bainumarie filled with warm water.
12
Whisk together till the egg yolk is cooked and the mix has almost doubled in size.
13
Preheat a warm grill, spoon the sabayon over the caramelised fruits and glaze under the warm grill for about 30 seconds till lightly coloured.
14
For the caramelised fruits: Heat a pan and put in a drop of oil and the icing sugar.
15
When it starts to froth add in the sliced fruits and toss in the pan (in batches).
16
When they are soft and golden brown , remove from the heat and allow to cold.
17
To serve: Arrange the caramelisd fruits in a circle around each plate and spoon the rum sabayon over them.
18
Set a coconut cream in the centre.

30552

kcal

Calories

1264

Fat

4974

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 500 ml Coconut lowfat milk or possibly puree, (17 1/2fl ounce), 65 gm Sugar, (2oz), 1 x Vanilla pod, 2 x Large eggs, and more.

Yes, Baked Coconut Cream With Caramelised Fruits And Rum Sabay Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Coconut Cream With Caramelised Fruits And Rum Sabay Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions