Coconut Creme Caramel Recipe

Delicious food, Makes it Fast.

Wanna Deliciously? Follow the step, Mix all the ingredients and cook it fast.

  • To prep

    10 Mins
  • To cook

    45 Mins
  • Level

  • Yields

    6 Portion


  1. Step

    5 Min

    Preheat the oven to 140°C/285°F. To make the caramel, put the sugar in a small heavy-based pan over medium heat. Stir occasionally with a fork until the sugar has dissolved and the caramel is dark golden. Remove from the heat and pour carefully into non-metallic 180ml/6 fl oz ramekins. Put the ramekins into a deep roasting tin.

  2. Step

    40 Min

    Whisk together the condensed milk, eggs, milk and coconut cream. Strain mixture through a sieve into the dish over the caramel. Pour hot water into the roasting tin to reach halfway up the dish (this turns it into a bain-marie), cover the tin with foil and bake for 40 minutes. Test if it’s ready by lifting the foil and jiggling the dish — the custard will look set but wobble like a jelly. Remove the ramekins from the tin, cool and refrigerate for at least 4 hours.

  3. Step

    0 Min

    To serve, run a small knife around the edge of the ramekin and then put a serving plate on top. Carefully turn both the ramekin and serving plate over, holding them firmly together, then lift off the dish.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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