Coconut Pots De Crme
Indulge your taste buds with these irresistible Coconut Pots de Crème—silky, custard-like desserts infused with the creamy goodness of full-fat coconut milk and heavy cream. Perfect for lovers of coconut, this decadent treat combines velvety texture with the richness of egg yolks, a hint of vanilla, and just a touch of sweetness. The recipe uses a gentle water bath baking technique to achieve an ultra-smooth consistency, and the optional toasted shredded coconut garnish adds a delightful crunch to every spoonful. With just 20 minutes of prep time, these elegant, chilled desserts are an easy yet sophisticated choice for dinner parties or special occasions. Treat yourself and your guests to a tropical escape with every creamy bite!
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Recipe Information
Ingredients
- 400 ml Full-fat coconut milk
- 200 ml Heavy cream
- 5 Egg yolks
- 80 g Granulated sugar
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 2 tbsp Toasted shredded coconut (optional for garnish)
Instructions
Preheat your oven to 325°F (160°C). Place six small ramekins in a baking dish large enough to hold them all without touching.
In a medium saucepan over medium heat, combine the coconut milk and heavy cream. Heat until just steaming, but do not let it boil. Remove from the heat.
In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until pale and well combined.
Slowly pour the warmed coconut milk and cream mixture into the egg yolk mixture, whisking constantly to ensure the eggs do not curdle.
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout to ensure a smooth custard.
Divide the custard mixture evenly among the ramekins in the baking dish.
Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath will help cook the pots de crème gently and evenly.
Cover the baking dish loosely with aluminum foil to prevent a skin from forming on the custards.
Bake in the preheated oven for 40-45 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 4 hours or overnight to chill completely.
Before serving, top with toasted shredded coconut for garnish if desired. Serve cold and enjoy!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 15.7 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
