Imagine a dessert so luxuriously smooth and creamy that it whispers of tropical beaches and elegant French patisseries in every single spoonful. Our Fresh Coconut Pot de Crème is not just a dessert—it's a decadent journey that transforms simple ingredients into a culinary masterpiece that will make your dinner guests swoon with delight. Prepare to unlock the secrets of a classic French dessert with a coconut twist that's guaranteed to become your new obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup coconut milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
- Shredded coconut for garnish
Instructions
- Prepare a water bath by placing a large baking dish with high sides in the oven and filling it halfway with hot water.
- In a medium saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture is just about to simmer. Remove from heat.
- In a separate mixing bowl, whisk egg yolks until smooth and slightly pale. Slowly pour the warm cream mixture into the egg yolks, whisking continuously to temper the eggs and prevent curdling.
- Add vanilla extract and pinch of salt to the mixture, stirring gently to incorporate.
- Strain the custard through a fine-mesh sieve to ensure a smooth texture, removing any potential egg solids.
- Pour the custard into four individual ramekins, filling each about 3/4 full.
- Carefully place the ramekins into the prepared water bath in the preheated oven.
- Bake at 325°F (165°C) for approximately 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove ramekins from the water bath and allow to cool at room temperature for 30 minutes.
- Refrigerate for at least 2 hours or overnight to fully set and chill.
- Before serving, garnish with freshly toasted shredded coconut and serve chilled.
Tips
- Temperature is key: Always temper your eggs slowly to prevent curdling. Pour the hot cream mixture very gradually while whisking constantly.
- Use high-quality ingredients: Opt for full-fat coconut milk and fresh, organic egg yolks for the most rich and authentic flavor.
- The water bath (bain-marie) is crucial for creating a silky, even custard texture. Ensure the water comes halfway up the ramekins without splashing.
- Don't overbake! The custards should have a gentle wobble in the center when you remove them from the oven.
- For an extra flavor boost, consider toasting your shredded coconut garnish to enhance its nutty, aromatic qualities.
- Make ahead is your friend—these pot de crèmes actually taste better after chilling overnight, allowing flavors to fully develop.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 15g
Protein: 4g
Fat: 25g
Saturated Fat: 18g
Cholesterol: 160mg
