Coconut Milk and Madagascar Vanilla Dessert Cream
Coconut Milk and Madagascar Vanilla Dessert Cream is a easy French recipe that serves 6. 200 calories per serving. Recipe by MaxiRecettes on YouTube.
Prep: 16 min | Cook: 35 min | Total: 61 min
Cost: $5.60 total, $0.93 per serving
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
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
Incorporate the coconut milk
Gradually pour the coconut milk into the mixture while continuing to whisk to obtain a smooth batter.
Time: PT2M
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
Fill the ramekins
Pour the mixture into the ramekins, filling them three‑quarters full.
Time: PT1M
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
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
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
Dietary info: gluten-free, dairy-free, vegetarian, low-calorie
Allergens: eggs, coconut
Ingredient Substitutions
- Instead of Coconut milk: Almond milk, Soy milk
- Instead of Whole cane sugar: Brown sugar, Cane sugar
- Instead of Whole eggs: Organic eggs
- Instead of Madagascar powdered vanilla: Liquid vanilla extract, Vanilla bean
- Instead of Grated coconut (optional): Coconut flakes
Equipment Needed
- Oven
- Ramekins (small gratin dishes)
- Bain-marie (heat‑proof dish + water)
- Mixing bowl
- Whisk
- Kitchen scale
- Wooden or silicone spatula
- Pot or dish for bain‑marie
Critical Steps — Do Not Skip
- Mix sugar and eggs
- Fill the ramekins
- Bake
- Cool and refrigerate
Chef Tips from the Video
- Use full‑fat coconut milk for a rich, creamy texture.
- Madagascar powdered vanilla provides a more intense aroma than liquid extract.
- Serve with a tropical fruit coulis (mango or passion fruit) for extra freshness.
Troubleshooting
The custard is grainy after baking.
Make sure the sugar was fully dissolved before adding the coconut milk and whisk more to achieve a smooth texture.
The surface cracks or forms a hard crust.
Bake at a lower temperature (160°C) and loosely cover with foil if browning occurs too quickly.
The custard does not set in the center.
Extend the baking time by 5‑10 minutes and ensure the bain‑marie maintains a constant temperature.
Storage
Refrigerator: Store the custards in the ramekins, covered, for up to 3 days.
Freezer: Not recommended, texture may deteriorate.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the base the day before and keep it refrigerated before baking.
- The custards keep better if covered with plastic wrap.
Last updated: August 21, 2026
