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: Cauliflower coconut curry, Bounty-style tart for Alison, African style chicken, Like Bounty, Mixed vegetable curry, ... See them all 5
Cream
Like these other recipes: Mackerel rillettes, Lobster Thermidor, Pasta with green asparagus, Potato and cheese pie, Bounty-style tart for Alison, ... See them all 120
Whole milk
Like these other recipes: Fresh mint ice-cream, Italian hot chocolate , Celery soup bourguignonne style, Leek and celery soup, Chantilly rice pudding, ... See them all 68
Caster sugar
Like these other recipes: Bounty-style tart for Alison, Sicilian Epiphany Pie, Cornmeal baps for Anne, Fraisier (French strawberry cake), Chocolate mug cake, ... See them all 367
Other recipes you may also like
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013307 K 15 2 hours 30 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests. May 27th 2020338 K5 2 hours 25 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011302 K4.7 55 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth. February 21th 2011244 K4.2 40 min.
European glass
A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in another version with apricot instead raspberries, the irish flag (a country so dear to me). August 15th 2010245 K5 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
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.