Coconut Creme Brulee

art_coconut_creme4 Serving

· 4 egg yolks
· 1 1/2 cups whipping cream
· 2 teaspoons rum or coconut liqueur
· 2 tablespoons brown sugar
· 2 tablespoons grated coconut
· 2 vanilla beans or 1/2 teaspoon vanilla extract

· Grated coconut
· Toasted grated coconut
· 8 strawberries
· Hierbabuena (mint) sprigs


Preheat oven to 275 F.

In a mixing bowl, mix the egg yolks, cream, rum or coconut liqueur, brown sugar and grated coconut. Slit the vanilla beans and scrape the inside into the batter; or stir in vanilla extract. Mix thoroughly with a wire whisk and pour into 4 individual ramekins or ceramic molds. Place ramekins in a baking pan with about 1 inch of water and bake in this water bath (bain-marie style) until the custards are set, about 45 minutes. Take the ramekins from the oven. Let cool in the water. Refrigerate until very cold.

Preheat the broiler in the oven. Take ramekins from the refrigerator; sprinkle brown sugar over the custard, removing excess sugar. Place the ramekins on a baking pan and caramelize under the broiler, being very careful not to burn them.

To serve: Sprinkle grated and toasted coconut over the custards. Place the ramekins in the center of serving plates. Garnish with 2 strawberries on one side of the ramekins and a sprig of mint over the custard.

Adapted from Recipe by Mario Pagan, chef-owner of Chayote, San Juan, Puerto Rico.

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