Best 2 Coconut Creme Caramel Recipes
Coconut crème caramel is a delightful dessert that combines the flavors of sweet coconut and creamy custard. It is a rich and creamy treat that is sure to please everyone at your table. This classic dessert is made with a layer of coconut crème caramel on top of a layer of custard. The coconut crème caramel is made with coconut milk, sugar, eggs, and vanilla extract. The custard is made with milk, sugar, eggs, and vanilla extract. Both layers are baked in a water bath until they are set. Once the dessert is cooled, it is served chilled or at room temperature.
Here are our top 2 tried and tested recipes!
COCONUT CREME CARAMEL
Steps:
- Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes. Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup. Preheat the oven to 275 degrees. Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved. Divide the mixture among the ramekins. Create a water bath by filling a baking dish halfway with water. Place the ramekins in it and bake until the custards set, about 35 minutes. Remove from the oven and allow to cool in the water bath. Cover with plastic wrap and refrigerate and least 12 hours. To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard. Serve chilled garnished with a mint leaf.
COCONUT PINEAPPLE CREME CARAMEL
Provided by Food Network
Categories dessert
Time P1DT2h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Start by making the caramel. In saucepan cook the sugar and water on top of stove until it starts caramelizing, changing color. When it becomes dark golden, add the crushed pineapple carefully because it will splatter. (Sometimes it is better to heat the crushed pineapple prior to incorporating it into the sugar.) When completely incorporated pour into a 9-inch cake pan and set aside to cool. It will appear to be very soft candy. Make custard mix by heating half and half with the coconut and the vanilla, if using the bean. Right before it starts to boil, pull off the heat and combine with the eggs, egg yolks, sugar, vanilla extract and coconut milk. Pour into cake pan that has been coated with the caramel and cook in a water bath in a 325 degree oven until it sets or feels firm (approximately 1 1/2 hours). Cool in refrigerator for 24 hours. To serve, place the serving platter on top of the cake pan and turn the custard over, lifting the pan off.
Tips:
- Use full-fat coconut milk. This will give your crème caramel a richer, creamier flavor and texture.
- Don't overcook the caramel. The caramel should be a deep amber color, but not burnt. If it is overcooked, it will be bitter and your crème caramel will be too sweet.
- Let the crème caramel cool completely before refrigerating. This will help it to set properly.
- Serve the crème caramel chilled. This will make it easier to slice and serve.
Conclusion:
Coconut crème caramel is a delicious and easy-to-make dessert that is perfect for any occasion. It is a classic dessert with a tropical twist, and it is sure to impress your guests. With its creamy texture, rich coconut flavor, and caramel topping, coconut crème caramel is a dessert that everyone will love.
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