Coconut Creme Caramel

Coconut Creme Caramel


33 people made this

About this recipe: This is a great take on the classic creme caramel. It has the added flavour of coconut. It's a delicious chilled dessert for those who love custard and coconut!

Viveca DelGiorno

Serves: 12 

  • 6 eggs
  • 1 (397g) tin sweetened condensed milk
  • 340ml evaporated milk
  • 1 (400ml) tin coconut milk
  • 350ml full fat milk
  • 1 teaspoon vanilla extract
  • 200g caster sugar

Prep:20min  ›  Cook:10min  ›  Extra time:4hr chilling  ›  Ready in:4hr30min 

  1. Preheat oven to 180 C / Gas 4.
  2. Place the sugar in a non-stick frying pan and slowly melt over low heat without stirring. Shake the pan to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 litre glass baking dish, coating the bottom.
  3. In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, full fat milk and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the baking dish. Place the dish inside of a larger dish or tin and set in the oven. Fill the outer dish with water to 2.5cm deep.
  4. Bake for 1 hour in the preheated oven or until a skewer inserted in the centre comes out clean. Remove from the water bath and refrigerate until cold, 4 hours to overnight.
  5. To serve, run a knife around the edges of the dish to loosen, then invert onto a serving dish.

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Reviews (1)


Lovely result, however can hardly taste the coconut :-( I didn't have any evaporated milk so I just didn't put it in! Doesn't seem to have affected it. I used a vanilla pod instead of extract, so maybe that overpowered the coconut...not to it's detriment though!! Next time I may put some actual coconut in it as well or maybe some coconut liqueur! YUM. Oh one thing - the caramel seemed to solidify to the bottom of the that normal?? - 05 Feb 2012

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