Coconut Creme Caramel is a tropical twist on the classic French dessert. It features a silky, baked custard made with coconut milk (often combined with eggs and sugar), which gives it a rich, creamy texture and a subtle coconut flavor. The custard is poured over a layer of golden caramel, which turns into a glossy sauce when inverted after baking. Once chilled and set, the dessert is unmolded to reveal a smooth, wobbly flan with a luscious caramel topping—perfectly sweet, creamy, and exotic.

Ingredients

• 2 tablespoons coconut or date syrup
• 1½ cup (375ml) coconut milk
• ½ cup (125ml) coconut cream
• 1 teaspoon cornflour (cornstarch)
• 1 tablespoon water
• 2 eggs
• 4 egg yolks extra
• 1 tablespoon coconut or date syrup+, extra
• 2 teaspoons vanilla extract
• 1 2/3 fl oz of double cream

Instructions

• Preheat oven to 160°C (325°F). Add 2 teaspoons of coconut syrup into each 4 x ¾ cup-capacity (180ml) ovenproof dishes. Place in the freezer for 30 minutes or until hard.
• Place the coconut milk and coconut cream in a saucepan over medium heat until it just comes to the boil. Remove from heat. Place the cornflour and water in a small bowl and stir to combine. Return the pan to low heat. Add the cornflour mixture to the coconut mixture and whisk for 1–2 minutes or until thickened.
• While whisking, gradually add the eggs, extra yolks, extra coconut syrup and vanilla into the coconut milk mixture. Strain the mixture into a jug and pour into the prepared dishes.
• Place dishes in a water bath. Bake for 30 minutes or until just set. Remove from the dish and refrigerate for 2 hours or until cold.
• To serve, loosen the edges with a smooth edge knife and turn onto a serving plate.

Recipe from Donna Hay