Coconut-vanilla cream for Elsa

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...
205K 34 4.0
Grade this recipe:

Last modified on: February 21th 2011

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
2 hours 28 min.2 hours30 min.4 hours 58 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 50 min.
Coconut-vanilla cream for Elsa
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.

Stage 2 - 10 min.
Coconut-vanilla cream for Elsa
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.

Stage 3 - 30 min.
Coconut-vanilla cream for Elsa
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.

Stage 4 - 5 min.
Coconut-vanilla cream for Elsa
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.

Stage 5 - 5 min.
Coconut-vanilla cream for Elsa
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.

Stage 6 - 3 min.
Coconut-vanilla cream for Elsa
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.

Stage 7 - 2 hours
Coconut-vanilla cream for Elsa
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.

Stage 8 - 1 hour 12 min.
Coconut-vanilla cream for Elsa
Prepare your coconut tuiles.

Stage 9 - 3 min.
Coconut-vanilla cream for Elsa
Place a coconut tuile on top of each cream and serve without delay.

Stage 10
Coconut-vanilla cream for Elsa
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.
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.
To eat right now.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,109 Kcal or 8,830 Kj33 gr108 gr172 gr
105 %13 %10 %26 %
Per 100 g
Energetic valueProteins CarbohydratesFats
236 Kcal or 988 Kj4 gr12 gr19 gr
12 %1 %1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
352 Kcal or 1,474 Kj5 gr18 gr29 gr
18 %2 %2 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For 6 people : 5.79 €
  • Per person : 0.97 €

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 milkUnsweetened coconut milk: You can check-out other recipes which use it, like for example: Cauliflower coconut curry, Mixed vegetable curry, Like Bounty, African style chicken, Bounty-style tart for Alison, ... All
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Fresh mint ice-cream, Spinach and cauliflower with sesame béchamel sauce, Canadian rice pudding, Chocolate and vanilla crème brûlée, Lime confectioner's custard (pastry cream), ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Spicy roast cauliflower gratin, Crispy spinach rolls, Clafoutis batter, Soft apple cookies, Potato gratin, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized brioche with pear and kiwi, Gravlax, Fruit crémeux, Quince compote, Fraisier (French strawberry cake), ... All
Other recipes you may also like
Big knife-cut chips (French fries)
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.
265K4.1 1 hour 19 min. February 21th 2011
Cherry and pistachio tarts
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
173K 25 1 hour 20 min. July 4th 2010
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
345K4.0 1 hour 11 min. February 21th 2011
4 pears salad with vanilla
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.
216K4.2 37 min. February 21th 2011
Scandinavian cocktail
Scandinavian cocktail
A very refreshing starter, containing prawns and smoked fish.
289K5 54 min. February 21th 2011
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-04-14)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page