I have made this caramel cream with coconut several times, especially when I wanted something a little different from the classic recipe. The coconut milk and coconut flakes change the texture and flavor, while the orange zest adds a subtle fragrance, not too overpowering, just enough to feel something extra. It is made without much hassle, just a little attention to the caramel and baking. It takes time, but not complicated techniques.
Quick Info
Total time: about 2 hours
Preparation time: 20-25 minutes
Baking time: 1 hour and a half
Servings: 12
Difficulty: medium
Recipe type: homemade dessert, suitable for a meal with several people or for holidays
Ingredients
For the cream:
12 eggs
800 ml milk
200 ml coconut milk
400 g sugar
100 g coconut flakes
zest of half an orange (cut into strips)
a pinch of salt
For the caramel:
250 g sugar
1 tablespoon of water
Preparation method
1. Put the regular milk (800 ml) on the heat along with the orange zest cut into strips. Let it simmer until it starts to boil, then remove from heat and let cool. It doesn't need to cool completely, just not be hot when mixing with the eggs.
2. In a separate pot, put the 250 g of sugar with one tablespoon of water on the heat. Let it cook until the sugar turns into caramel, with an amber color. Do not stir, just gently swirl the pot if necessary. When ready, pour the caramel into the baking mold (the ring type, with a hole in the middle) and slightly rotate the mold to cover the bottom evenly. The caramel hardens quickly, so make the movement fast.
3. Crack the eggs into a large bowl. Add 400 g of sugar and a pinch of salt. Mix them with a fork – not with a whisk or mixer, so you don't incorporate too much air. It will homogenize easily, it doesn't need to become frothy.
4. When the milk has cooled, remove the orange zest. Pour in the 200 ml of coconut milk and add the coconut flakes. Mix well.
5. Pour the milk, coconut milk, and flakes mixture over the eggs and sugar. Gently homogenize, without making foam. The mixture is quite fluid, with the flakes floating.
6. Pour the entire mixture into the mold where you put the caramel. Cover the mold with aluminum foil, without tightening too much. The foil helps prevent a hard crust from forming on the surface.
7. Place the mold in a larger tray, filled halfway with hot water, to bake in a water bath. Put in the preheated oven at 180°C for about an hour and a half. If you have an oven that cooks strongly from the top, you can check after 1 hour and 15 minutes. It’s done when it’s set but still slightly wobbly in the center.
8. Remove from the oven and let cool to room temperature, then refrigerate for a few hours or overnight before inverting. It comes out easier after being chilled.
Why I make the recipe often
It’s made from simple ingredients, and the combination of coconut and caramel is perfect when you want a different dessert. It keeps well in the fridge, lasts 2-3 days, and is suitable for larger gatherings, especially at family meals or when you have guests.
Tips and variations
Tips
- Use fresh eggs; otherwise, the cream won't be as smooth.
- Don’t let the caramel burn too much, or it will become bitter.
- If you don’t have a ring mold, you can use a regular one, but it’s harder to invert.
- The coconut flakes do not need to be hydrated beforehand.
Substitutions
- Coconut milk can be replaced with heavy cream, but it will be less aromatic.
- Coconut flakes can be omitted, but then it’s no longer the coconut version.
- Orange zest can be replaced with a bit of vanilla, but it significantly changes the flavor.
Variations
- You can add some raisins or small pieces of pineapple for a fruitier note.
- If you want less sweetness, reduce the sugar to 350 g for the cream.
Serving ideas
- Serve cold, sliced.
- You can sprinkle some extra coconut flakes on top when you invert it from the mold.
- It’s good on its own, no additional topping needed.
Frequently asked questions
1. Can I use only regular milk, without coconut milk?
Yes, but the cream will not have the same taste and consistency. It will be more classic, without coconut flavor.
2. I don’t have a mold with a hole in the middle. Can I use a regular mold?
Yes, you can also use a regular mold, just be careful with the baking time and inverting it so the cream doesn’t break.
3. Why do I need to cover with aluminum foil?
The foil prevents a hard crust from forming on the surface, and the cream comes out smoother.
4. What do I do if the caramel doesn’t melt evenly?
If the sugar doesn’t melt completely or there is undissolved sugar, try swirling the pot, not stirring with a spoon. If it still doesn’t work, try a lower heat.
5. How do I know it’s baked?
The cream should be set at the edges and slightly wobble in the center. If it’s liquid, leave it for another 10-15 minutes.
Nutritional values
Estimate for one serving (out of 12):
Approx. 315 kcal
Proteins: 6-7 g
Fats: 13-14 g
Carbohydrates: 43-45 g
It’s a recipe rich in sugar and eggs, with some fats from coconut. The values are indicative and may vary depending on the ingredients used.
Storage and reheating
It keeps in the fridge, covered, for up to 3 days. I do not recommend reheating – the cream is served cold. If there is leftover liquid from the caramel, it can be drained before serving, but generally, it’s not necessary. After inverting, it’s best to cut it into slices and keep them covered in the fridge.
Quick Info
Total time: about 2 hours
Preparation time: 20-25 minutes
Baking time: 1 hour and a half
Servings: 12
Difficulty: medium
Recipe type: homemade dessert, suitable for a meal with several people or for holidays
Ingredients
For the cream:
12 eggs
800 ml milk
200 ml coconut milk
400 g sugar
100 g coconut flakes
zest of half an orange (cut into strips)
a pinch of salt
For the caramel:
250 g sugar
1 tablespoon of water
Preparation method
1. Put the regular milk (800 ml) on the heat along with the orange zest cut into strips. Let it simmer until it starts to boil, then remove from heat and let cool. It doesn't need to cool completely, just not be hot when mixing with the eggs.
2. In a separate pot, put the 250 g of sugar with one tablespoon of water on the heat. Let it cook until the sugar turns into caramel, with an amber color. Do not stir, just gently swirl the pot if necessary. When ready, pour the caramel into the baking mold (the ring type, with a hole in the middle) and slightly rotate the mold to cover the bottom evenly. The caramel hardens quickly, so make the movement fast.
3. Crack the eggs into a large bowl. Add 400 g of sugar and a pinch of salt. Mix them with a fork – not with a whisk or mixer, so you don't incorporate too much air. It will homogenize easily, it doesn't need to become frothy.
4. When the milk has cooled, remove the orange zest. Pour in the 200 ml of coconut milk and add the coconut flakes. Mix well.
5. Pour the milk, coconut milk, and flakes mixture over the eggs and sugar. Gently homogenize, without making foam. The mixture is quite fluid, with the flakes floating.
6. Pour the entire mixture into the mold where you put the caramel. Cover the mold with aluminum foil, without tightening too much. The foil helps prevent a hard crust from forming on the surface.
7. Place the mold in a larger tray, filled halfway with hot water, to bake in a water bath. Put in the preheated oven at 180°C for about an hour and a half. If you have an oven that cooks strongly from the top, you can check after 1 hour and 15 minutes. It’s done when it’s set but still slightly wobbly in the center.
8. Remove from the oven and let cool to room temperature, then refrigerate for a few hours or overnight before inverting. It comes out easier after being chilled.
Why I make the recipe often
It’s made from simple ingredients, and the combination of coconut and caramel is perfect when you want a different dessert. It keeps well in the fridge, lasts 2-3 days, and is suitable for larger gatherings, especially at family meals or when you have guests.
Tips and variations
Tips
- Use fresh eggs; otherwise, the cream won't be as smooth.
- Don’t let the caramel burn too much, or it will become bitter.
- If you don’t have a ring mold, you can use a regular one, but it’s harder to invert.
- The coconut flakes do not need to be hydrated beforehand.
Substitutions
- Coconut milk can be replaced with heavy cream, but it will be less aromatic.
- Coconut flakes can be omitted, but then it’s no longer the coconut version.
- Orange zest can be replaced with a bit of vanilla, but it significantly changes the flavor.
Variations
- You can add some raisins or small pieces of pineapple for a fruitier note.
- If you want less sweetness, reduce the sugar to 350 g for the cream.
Serving ideas
- Serve cold, sliced.
- You can sprinkle some extra coconut flakes on top when you invert it from the mold.
- It’s good on its own, no additional topping needed.
Frequently asked questions
1. Can I use only regular milk, without coconut milk?
Yes, but the cream will not have the same taste and consistency. It will be more classic, without coconut flavor.
2. I don’t have a mold with a hole in the middle. Can I use a regular mold?
Yes, you can also use a regular mold, just be careful with the baking time and inverting it so the cream doesn’t break.
3. Why do I need to cover with aluminum foil?
The foil prevents a hard crust from forming on the surface, and the cream comes out smoother.
4. What do I do if the caramel doesn’t melt evenly?
If the sugar doesn’t melt completely or there is undissolved sugar, try swirling the pot, not stirring with a spoon. If it still doesn’t work, try a lower heat.
5. How do I know it’s baked?
The cream should be set at the edges and slightly wobble in the center. If it’s liquid, leave it for another 10-15 minutes.
Nutritional values
Estimate for one serving (out of 12):
Approx. 315 kcal
Proteins: 6-7 g
Fats: 13-14 g
Carbohydrates: 43-45 g
It’s a recipe rich in sugar and eggs, with some fats from coconut. The values are indicative and may vary depending on the ingredients used.
Storage and reheating
It keeps in the fridge, covered, for up to 3 days. I do not recommend reheating – the cream is served cold. If there is leftover liquid from the caramel, it can be drained before serving, but generally, it’s not necessary. After inverting, it’s best to cut it into slices and keep them covered in the fridge.