Total Time
Prep 10 mins
Cook 40 mins

Creamy light custard with a delicate coconut flavor.


  1. Preheat oven to 300.
  2. Put half the sugar in a saucepan over medium heat.
  3. Stir and let the sugar caramelize. When melted and golden brown (not burnt), pour the caramel equally into 4 remekins.
  4. In a small pan, heat the coconut milk over allow heat until warm.
  5. In a bowl, beat eggs with the remaining sugar until light and creamy.
  6. Gradually add the coconut milk, beating as you do.
  7. Strain the custard and pout into remekins. put the remekins into a baking panm and pour enough hot water around them so it come halfway up the cups.
  8. bake for 30 - 40 minutes, until the coconut caramels are set.
  9. When cool, refrigerate the remekins.
  10. To serve, run a knife around the edges of the bowl and invert onto plate.
  11. Make 4 individual custards.