Finally a dairy-free dessert that tastes as good as all the others, rejoice!

But in all seriousness this dessert is really good. It's a simple play on the classic creme caramel but instead of using cow's milk I use coconut milk. Feel free and add shredding coconut in the custard or something crunchy on top for texture, fresh fruit adds nice color and contrast.

I find this recipe comes in handy especially for professional chefs who need a #dairy-free #vegetarian or #kosher dessert option. If you wanted it #vegan you would replace eggs with agar agar. A recipe will come in the future for that one. But for now the recipe in the video is down below. I made six 5oz ramekins.

Caramel-

1/2 cup sugar
1 Tablespoon light corn syrup
1 Tablespoon water

Boil until dark and pour in vessel/s.

Custard Base-

1 can (14oz) full fat coconut milk. I like using Thai coconut milk.
1/2 cup sugar
1 Teaspoon vanilla extract
3 whole eggs
1 egg yolk

Whisk eggs together
Combine coconut milk and sugar, bring to a simmer. Let cool
Mix together with eggs and vanilla

Bake in water bath, wrapped in 3 layers of plastic wrap at a low temperature. Not higher than 300 F for 35-45 minutes or until just barely set.

Let sit in water bath out of the oven until room temperature. Wrap and refrigerate overnight or until very cold.

When ready to eat dip the ramekin in hot water for a minute. Cut around with a thin knife. Invert and let slide out on plate.

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