Coconut Crème Caramel

Coconut milk enriches and flavors this custard. Zang Toi suggests using fragrant pandan juice (from the palm-like pandan tree) instead of vanilla for a more Malaysian flavor.


Slideshow:  More Coconut Desserts


  • Active:
  • Total Time:
  • Servings: 8 to 10
  • Time(Other): Plus overnight chilling

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  • 1 cup granulated sugar
  • 1/4 cup water
  • 10 large egg yolks
  • 3/4 cup light brown sugar
  • 2 cups heavy cream
  • One 13-ounce can unsweetened coconut milk
  • 1 1/2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1/2 cup sweetened shredded coconut, toasted

How to make this recipe

  1. Preheat the oven to 350°. In a saucepan, cook the granulated sugar with the water over moderate heat, brushing down the sides of the pan with a wet brush, until a rich amber caramel forms, about 15 minutes. Quickly pour the caramel into a 9-inch square glass or ceramic baking dish to coat the bottom.

  2. In a bowl, beat the egg yolks and brown sugar until very thick, 2 minutes. Beat in the cream, coconut milk, vanilla and salt and pour into the baking dish. Set the dish in a roasting pan. Pour hot water in the pan to come halfway up the dish's side. Bake for 1 hour, until the custard is just set but still jiggly in the center. Refrigerate in the dish overnight.

  3. Run a knife around the edge of the custard. Set the dish in a pan of hot water for 10 seconds. Invert a flat platter over the dish then turn the custard and caramel onto the platter. Top with the toasted coconut and serve.

Contributed By Photo © Michael Turek Published January 2011

473881 recipes/coconut-creme-caramel 2013-12-06T23:20:04+00:00 Zang Toi entertaining|baking|dinner-party|new-years-eve|asian|southeast-asian|desserts|puddings-and-custards|10|8|gluten-free|make-ahead january-2011,zang toi,coconut dessert,coconut custard,pandan,malaysian dessert recipes,coconut-creme-caramel 473881

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