This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles.
In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A delight...
In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A delight...
229 K 4.0/5 (34 reviews)
4 hours 60 min.
Easy
5.80 €
6 people
11 IngredientsLast modified on: February 21th 2011
For 6 people, you will need:
- 1
170 g cream - 2
170 g whole milk - 3
40 g caster sugar - 4
4 egg yolks - 5
1 vanilla pod - 6
2 sheets gelatin - 7
200 g unsweetened coconut milk - 8 120 g cream
- 9 30 g caster sugar
- 10
3 tablespoons Malibu rum - 11
6 coconuts tuiles - Total weight: 895 grams
Times for this recipe
Preparation: 2 hours 30 min.
Resting: 2 hours
Cooking: 30 min.
All in all: 4 hours 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 50 min.
Preheat oven to 180°C (360°F).
Prepare a mixture for crème brulée with 170 g cream, 170 g whole milk, 40 g caster sugar, 4 egg yolks and 1 vanilla pod.
Once this is made, if you have time, put the pan back over low heat and allow to thicken as for real custard (crème anglaise). This is not essential, but it will prevent all the vanilla grains falling to the bottom of the dish during cooking, which is unattractive.
Prepare a mixture for crème brulée with 170 g cream, 170 g whole milk, 40 g caster sugar, 4 egg yolks and 1 vanilla pod.
Once this is made, if you have time, put the pan back over low heat and allow to thicken as for real custard (crème anglaise). This is not essential, but it will prevent all the vanilla grains falling to the bottom of the dish during cooking, which is unattractive.
Stage 2 - ⌛ 10 min.
Boil a kettle or large pan of water.
Divide the cream between the dishes or glasses, and place in a lèchefrite or large deep oven tray. Pour a little boiling water into the tray.
Divide the cream between the dishes or glasses, and place in a lèchefrite or large deep oven tray. Pour a little boiling water into the tray.
Stage 3 - ⌛ 30 min.
Leave the creams to cook 20-30 minutes until just set.
Remove from oven, leave to cool to room temperature, then put in the fridge.
Remove from oven, leave to cool to room temperature, then put in the fridge.
Stage 4 - ⌛ 5 min.
Meanwhile, put to soak the 2 sheets gelatin in cold water for 10 minutes.
Put 200 g unsweetened coconut milk, 120 g cream, and 30 g caster sugar in a pan.
Put 200 g unsweetened coconut milk, 120 g cream, and 30 g caster sugar in a pan.
Stage 5 - ⌛ 5 min.
Put the pan over low heat, and beat gently with a whisk.
As soon as well mixed and hot (no need for it to boil), remove from heat and add softened gelatin, after draining and drying.
Stir again to mix well.
As soon as well mixed and hot (no need for it to boil), remove from heat and add softened gelatin, after draining and drying.
Stir again to mix well.
Stage 6 - ⌛ 3 min.
Leave coconut cream to cool, and when at room temperature add 3 tablespoons Malibu rum. Mix well.
Adding Malibu is not essential, but it brings out the flavour of the coconut.
Adding Malibu is not essential, but it brings out the flavour of the coconut.
Stage 7 - ⌛ 2 hours
Divide the coconut cream between the glasses or dishes, on top of the vanilla cream.
Tip: put a tea-towel on a baking sheet to hold the glasses still.
Refrigerate at least 2 hours.
Up to this stage everything can be prepared the previous day, even two days before.
Tip: put a tea-towel on a baking sheet to hold the glasses still.
Refrigerate at least 2 hours.
Up to this stage everything can be prepared the previous day, even two days before.
Stage 8 - ⌛ 1 hour 15 min.
Prepare your coconut tuiles.
Stage 9 - ⌛ 3 min.
Place a coconut tuile on top of each cream and serve without delay.
Stage 10
Ideally your guests should be able to break the tuile with a spoon, then taste both the coconut and vanilla creams together in the same mouthful.
Remarks
If possible remove the creams from the fridge about an hour before serving and leave at room temperature. They are best served cool but not too cold, as then they have less flavour. But only add the tuile at the last minute.
For a more stylish presentation, pour a ribbon of chocolate over the tuiles, or sprinkle them with a little cocoa powder.
For a more stylish presentation, pour a ribbon of chocolate over the tuiles, or sprinkle them with a little cocoa powder.
Keeping: To eat right now.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 110 RDI=10 % | 170 RDI=30 % | 2,150 RDI=110 % | 9,020 RDI: 110 % |
| Per 100 g | 3 RDI=1 % | 10 RDI=1 % | 20 RDI=3 % | 240 RDI=10 % | 1,010 RDI: 10 % |
| Per person | 5 RDI=2 % | 20 RDI=2 % | 30 RDI=4 % | 360 RDI=20 % | 1,500 RDI: 20 % |
How much will it cost?
- For 6 people : 5.80 €
- Per person : 1.00 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Unsweetened coconut milk
Like these other recipes: Mixed vegetable curry, African style chicken, Like Bounty, Cauliflower coconut curry, Bounty-style tart for Alison, ... See them all 5
Cream
Like these other recipes: Individual creamy endive gratins, Cottage cheese tart, Escalope of veal in a cream sauce, Cream sauce with Vin Jaune, Mushroom buckwheat pancakes, ... See them all 121
Whole milk
Like these other recipes: Yeast-based flaky dough (for croissants), Mousse with two chocolates, Milk rolls, Smoky potato and potimarron gratin, Paris flan filling, ... See them all 69
Caster sugar
Like these other recipes: "Moelleux" cake batter, Crêpes Suzette, Cannelés, Doughnuts, Vanilla ice cream, ... See them all 368
Other recipes you may also like
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011553 K 44.3 25 min.
Stuffed artichokes au gratin
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts. May 10th 2023120 K5 1 hour 35 min.
Lemony chicken and radish salad
This salad combines the crunch of finely sliced radishes with tender cubes of chicken. The tang which lifts the flavour comes from fresh herbs and the dressing of lemon mayonnaise. September 24th 201749 K5 25 min.
Cream of cauliflower soup with smoked haddock
This soup with a difference plays up an amazing flavour combination: creamy cauliflower with morsels of smoked haddock. March 18th 202054 K 25 min.
Strawberry and kiwi fruit salad
This is a simple recipe, but quite delicious. The flavours and colours of strawberries and kiwis combine to create a refreshing and colourful summer fruit salad. July 22th 202055 K 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.