Coconut Creme Caramel Recipes

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.

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:

• Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
• Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
• In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
• Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
• Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
• Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.

Steps:

• Preheat oven to 350 degrees F.
• Put water, an inch or so, into a large lasagna or other pan that will accommodate the bundt or angel food cake pan. Put into the oven.
• In a bowl, combine the milks (evaporated and condensed and cream of coconut), the vanilla and the coconut flakes.
• In a separate bowl, mix the egg yolks with a fork or whisk. Add to the milk mixture. Add the softened cream cheese and mix (may use an electric mixer).
• Caramel:.
• In a saucepan, combine the sugar and water over medium-high heat. Let "melt" until it turns light brown (do not let burn!). Pour the caramel into an angel food or bundt pan.
• Let the caramel harden.
• Pour the milk mixture into the cake pan. Put the cake pan into the oven in a preheated lasagna pan.
• Bake at 350 degrees for an hour and an half. When it is done, let it cool for a full hour.
• Turn upside down onto a large platter and chill for at least 2-3 hours.
• Garnish with oranges with leaves and orange slices and mint.

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1 tablespoon butter. Layer with 1 cup coconut and 3/4 cup almonds; set aside., In a Dutch oven, combine sugar, coconut milk, corn syrup, cubed butter and cream. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage), about 40 minutes., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 244° (firm-ball stage), about 5 minutes longer., Remove from heat; stir in 1 cup coconut, vanilla, ginger, salt and remaining almonds. Immediately pour into prepared pan (do not scrape saucepan). Sprinkle with remaining coconut. Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.