Coconut Creme Caramel 

 

Coconut Creme Caramel

 

 

I am always trying to find an easy no fuss dessert that is dairy free, and doesn't leave me feeling left out at dessert time. This is delish, creamy with the added chewy texture of shredded coconut.
No fat is added!
How amazing is that! 
 

 

Caramel:

 

3 tbsp sugar

2 tbsp water

 

Filling:



1 can coconut milk, shaken

3 tbsp or more of sugar (to taste)

2 eggs

1 tsp coconut essence ( rum or orange can be substituted )

2-3 tbsp fresh grated coconut or dessicated coconut

pinch of salt

 

 

To make caramel topping: drizzle water over sugar in a small sauce pot and swirl pot to allow sugar to absorb the water. Place on burner on high and bring to a boil. Do not stir! Watch carefully.

 

Cook on high approx. 3-5min until sugar mixture becomes amber coloured.  Do not burn, it will smoke.

 

Swirl pot to distribute the colouring syrup as one side may colour faster because of the balance of the burner or stove.

 

Immediately pour the syrup into the bottom of a 4-6 cup casserole ovenproof dish. Allow to cool.  It will harden.  This will be the decoration for the top.

 

Whisk all filling ingredients together.  Gently pour over hardened syrup.
 

 Place casserole dish in a larger pan and fill with water 1/2 way up the dish
 

Bake in a preheated 325F oven for 20- 25 min.  Center will jiggle.  Allow to cool at room temp.

Refrigerate for 5hrs or overnight.

Can be made 2-3 days in advance.

 

Enjoy with love!