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...
220 K 4.0/5 (34 reviews)
4 hours 60 min.
Easy
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
Change measures:
Times for this recipe
Preparation: 2 hours 30 min.
Resting: 2 hours
Cooking: 30 min.
All in all: 4 hours 60 min.
To finish around 7pm, you'll need to have started before: 14:35.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=9 % | 110 RDI=8 % | 170 RDI=20 % | 2,150 RDI=80 % | 9,020 RDI: 80 % |
| Per 100 g | 3 RDI=1 % | 10 RDI=1 % | 20 RDI=2 % | 240 RDI=9 % | 1,010 RDI: 9 % |
| Per person | 5 RDI=2 % | 20 RDI=1 % | 30 RDI=3 % | 360 RDI=10 % | 1,500 RDI: 10 % |
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, Like Bounty, African style chicken, Mixed vegetable curry, Bounty-style tart for Alison, ... See them all 5
Cream
Like these other recipes: Potatoes with prawns, Mushroom tart, Quick prawn curry, Spaghetti Carbonara, Spinach and Mushrooms with Pesto, ... See them all 114
Whole milk
Like these other recipes: Chantilly rice pudding, Gratin with Parmesan flavours, Mousse with two chocolates, Indian rice pudding, Yeast-based flaky dough (for croissants), ... See them all 67
Caster sugar
Like these other recipes: French Family Cake, Chestnut cake, Galette Charentaise, Nougatine, Apple charlotte with toasted brioche, ... See them all 360
Other recipes you may also like
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...June 20th 2010379 K 34.1 4 hours 20 min.
Eton mess
Behind this strange name there lurks a delicious traditional English dessert made of meringues, strawberries and cream.July 25th 2010169 K5 4 hours 55 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".March 17th 2011369 K4.3 1 hour 15 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024286 K4.5 1 hour 25 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.February 21th 2011312 K 24 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-03)
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.