Coconut Creme Caramel Dairy Free Recipes

Steps:

• 1. Melt Earth Balance in a small sauce pan.
• 2. Add brown and white sugars to the pan; stir until smooth.
• 3. Add the can of coconut cream and the vanilla stir until smooth.
• 4. Simmer 10 to 15 minutes, the longer you simmer the thicker it will become.
• 5. Cool completely on the stove, about an hour. Pour in to canning jars or container of your choice and refrigerate. When ready to use: Stir well and eat... with anything! :) Apples, bananas, pretzels, brownies, non-dairy ice cream...
• 6. Peanut butter filled pretzels, covered in chocolate and drizzled with coconut cream caramel. YUM!!!

Steps:

• Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes. Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup. Preheat the oven to 275 degrees. Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved. Divide the mixture among the ramekins. Create a water bath by filling a baking dish halfway with water. Place the ramekins in it and bake until the custards set, about 35 minutes. Remove from the oven and allow to cool in the water bath. Cover with plastic wrap and refrigerate and least 12 hours. To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard. Serve chilled garnished with a mint leaf.

Steps:

• Whisk the coconut milk until smooth. Measure 600ml into a saucepan and heat until just steaming. Meanwhile whisk the egg yolks with 3 tbsp sugar and the vanilla. Slowly pour the hot milk onto the yolks, whisking constantly. Wipe the pan clean, pour in the coconut and egg mixture, then cook over a medium heat, stirring for 5-6 mins until you have a thin custard. Strain and leave to cool completely, then churn in an ice cream maker.
• To make the caramel, put the remaining coconut milk and sugar in a saucepan with a pinch of salt. Boil for 3 mins until it has the consistency of double cream. Cool, then swirl the caramel and pecans through the ice cream mix, cover the surface with cling film and freeze.

Steps:

• Preheat the oven to 190C.
• Prepare the caramel: heat the sugar and the water in a heavy skillet, wait without stirring untill you get a blond caramel. Pour the caramel in 6-8 creme caramel moulds.
• Pour the coconut cream and the milk in a skillet and bring to boil. Add the ground cardamom, Beat eggs, yolks and sugar untll pale, then pour the boiling milk while beating.
• Pour the coconut cream into the moulds to fill them. Put all moulds in a bigger plate and add a few centimeters warm water. Cook in the oven for about 35 minutes or untill the creme is set.
• Let cool, first at room temperature, tham in the fridge, serve cold, unmoulding each crème caramel on a plate.

Steps:

• Preheat oven to 300.
• Put half the sugar in a saucepan over medium heat.
• Stir and let the sugar caramelize. When melted and golden brown (not burnt), pour the caramel equally into 4 remekins.
• In a small pan, heat the coconut milk over allow heat until warm.
• In a bowl, beat eggs with the remaining sugar until light and creamy.
• Gradually add the coconut milk, beating as you do.
• Strain the custard and pout into remekins. put the remekins into a baking panm and pour enough hot water around them so it come halfway up the cups.
• bake for 30 - 40 minutes, until the coconut caramels are set.
• When cool, refrigerate the remekins.
• To serve, run a knife around the edges of the bowl and invert onto plate.
• Make 4 individual custards.