Coconut Creme Caramel – a delicious recipe with sugar, coconut milk, heavy cream, eggs, brown sugar, flaked coconut. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 325u00b0F. Place granulated sugar and 1/4 cup water in a small saucepan on medium heat. Stir until sugar dissolves and mixture comes to boil. Reduce heat to low; simmer without stirring for 5 mins or until caramel turns golden brown.
2
Pour caramel into six 3/4-cup ramekins; tilt to coat bottom and a little up sides. Place ramekins in a roasting pan.
3
Place coconut milk and cream in a medium saucepan on medium heat. Stir until mixture comes to boil. Remove from heat.
4
Whisk eggs and brown sugar in a large bowl. Gradually whisk in hot cream mixture. Carefully pour custard over caramel in ramekins. Pour enough hot water into roasting pan to come halfway up sides of ramekins.
5
Bake for 35-40 mins or until centers are firm. Remove ramekins from water and cool on a wire rack. Refrigerate until set.
6
To serve, run a spatula around side of ramekin; invert custards onto plates. Garnish with coconut and berries.
687
kcal
Calories
39
g
Fat
71
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup granulated sugar, 1 cup coconut milk, 1 1/4 cups heavy cream, 4 None eggs, and more.
Yes, Coconut Creme Caramel 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.
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