Who doesn’t like a coconut dessert? Well, I do know a couple of people that are not the biggest coconut fans but most I know, will absolutely love this super lush dessert.
It is gluten free, it is absolutely perfect sweetness wise (to my taste), it has a lovely soft, creamy, velvety texture – in one word, it is LOVELY.
I am not sure if this is your type of dessert but you have guessed it, it is definitely mine. Made it only about 4 times in the last 3 weeks alone 😳 😋 and this is because this coconut, milk and eggs delight is unbelievably good and kids kept on wanting it more.
It is something pretty similar with the crème caramel (I will post this delicious recipe very soon) that my mum used to make when I was a child. She still does and I still love it 😍 very, very much.
This recipe is pretty similar to that with the only difference that it replaces one or two ingredients. So, if you like crème caramel, you will love this crème coconut.
I will tell you all about it in a second but if coconut is your thing as much as it’s mine, go for it! Absolutely go for it. It is the best pudding you’ve had in years.
I will tell you what I adore about this dessert, well, of course firstly it’s its texture that is moist and milky, its coconutty taste and the desiccated coconut at the top of the milky bit. It’s what it really make it simply divine! 👌
Try it and you will see where I come from and what I’m going on about.
I meant to put this recipe up for quite a while but now, I have to because I’ve been told so by quite few of my friends 😘. Here it is guys!!
Here’s this super easy 5 ingredients recipe as I do know you really want to see it and bake it now.
Crème coconut
Ingredients
- 1 can condensed milk
- 2/3 can coconut milk
- 4 whole eggs
- 330 ml milk
- 110 g coconut (desiccated)
Instructions
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Preheat the oven at 190 C (375 F). This recipe will have the simplest ever instruction as you will need to mix all ingredients in a bowl, whisk nicely to incorporate everything. Place in a pre-greased oven dish (approx 9-10 in) or ramekins.
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Pour over the mixture into desired baking dishes.
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Bake at 190 C for 20-35 min depending on the dish size. It is easy to say when is ready. The beautiful golden colour will be the best indicator as well as the fact that it becomes nice and solid so another way of testing it for readiness is to touch the top of the desert with your finger (mainly by the middle area if the dish is a larger one). If it feels solid, it's done.
Recipe Notes
If you decide to use ramekins, you will need to pour the mixture in maybe using a ladle and mixing continuously as you want to spread the desiccated coconut evenly across; this is because, as I was saying earlier, the desiccated coconut will end up at the top forming a top layer which is the sweetest part of the dessert. You would definitely like your desert to be a fairly balanced one.
If some ramekins will have loads of it and some a lot less your dessert will be slightly unbalanced with some being too sweet and others a lot less.
Here is my top tip: To avoid any disappointment for this gorgeous dessert, simply pour the whole mixture into one dish and bake. The baking dish you’d need should be no larger than a 20cm x 20cm, but it can be a smaller and deeper dish and you will end up with a chunkier creamy and coconutty beauty so, just go for it with whatever comes to your hands first.
If using ramekins the baking time will obviously differ to the one dish dessert which will take about 10-12 minutes longer.
I do love my creme coconut to have some depth, so I use a deeper dish rather than a shallow one to have as a result more of that silky and milky part topped by a generous layer of desiccated coconut.
Oh, but the reality is that whichever way you’d go, just get it started and.....tuck in! Enjoy this super delicious and lush dessert! You will never forget it! 👍 👌 😋
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