RECIPE: HOW TO MAKE CHRISTMAS ISLAND COCONUT CARAMEL CUSTARD

The Coconut Caramel Custard is a delicious traditional Christmas Island dessert that combines the softness of a creamy custard with the tropical flavor of coconut and caramel. It is a true delight for the palate that your guests will surely love.

Coconut Caramel Custard Ingredients

1 can of coconut milk (400ml)

1 can of condensed milk (397g)

4 eggs

1 Teaspoon vanilla extract

1 cup of sugar for the caramel

Preparation of Coconut Caramel Custard step by step

Start by preparing the caramel. In a saucepan over medium heat, place the sugar and let it melt slowly until you obtain a golden caramel. Pour the caramel into the bottom of a flan mold and set aside.

In a large bowl, beat the eggs until well blended. Add the coconut milk, condensed milk and vanilla essence. Mix everything very well.

Pour the mixture over the caramel in the flan mold.

Place the flan mold on a baking sheet with hot water up to half the height of the mold.

Bake in a bain-marie at 180°C (350°F) for approximately 1 hour, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool completely. Place in the refrigerator for at least 4 hours or preferably overnight so that the flan takes consistency.

Unmold the flan by running a knife around the edges and turning it over onto a plate so that the caramel is on top.

Serve the Coconut Caramel Custard cold and enjoy this exquisite dessert from Christmas Island.