Coconut Milk and Madagascar Vanilla Dessert Cream

Ingredients

• 400 ml Coconut milk (Full-fat coconut milk, canned)
• 70 g Whole cane sugar (Unrefined raw sugar, adds a rich flavor)
• 2 pcs Whole eggs (Medium-sized eggs)
• 1 pcs Extra egg yolk (Separate the white from the yolk by hand)
• 2 g Madagascar powdered vanilla (High-quality, very aromatic vanilla)
• 20 g Grated coconut (optional) (Dry-toasted in a small pan for garnish)

Instructions

1. Mix sugar and eggs

   In a bowl, combine the whole cane sugar, the two whole eggs and the extra yolk. Add the powdered vanilla. Whisk vigorously until the sugar is completely dissolved and the mixture is homogeneous.

   Time: PT5M

2. Incorporate the coconut milk

   Gradually pour the coconut milk into the mixture while continuing to whisk to obtain a smooth batter.

   Time: PT2M

3. Prepare the bain-marie

   Fill a baking dish with warm water to halfway up. Place the ramekins in the dish, ensuring the water does not cover them.

   Time: PT3M

4. Fill the ramekins

   Pour the mixture into the ramekins, filling them three‑quarters full.

   Time: PT1M

5. Bake

   Preheat the oven to 160‑165°C. Place the dish with the bain‑marie in the oven and bake 30‑35 minutes until the surface is lightly golden and the custard is set but still slightly trembling in the center.

   Time: PT35M

   Temperature: 160-165°C

6. Cool and refrigerate

   Allow the custards to cool to room temperature, then place them in the refrigerator for at least 2 hours, ideally overnight.

   Time: PT2H

7. Garnish and serve

   Just before serving, sprinkle the custards with a spoonful of toasted grated coconut (optional).

   Time: PT5M

Nutrition Facts

Calories

200

Protein

2g

Carbohydrates

30g

Fat

12g

Fiber

1g