Light Coconut Crème Brûlée in Coconut Shell

Shopping list

• 80 g fresh coconut flesh

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• 150 ml light cream

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• 250 ml low-fat milk

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• 30 g sugar

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• 25 g cornstarch

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• 2 egg yolks

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• 1 vanilla bean or vanilla extract — or 1 tsp

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• 15 g brown sugar — for caramelizing

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Step by step

1. 1

   Add coconut flesh, milk, light cream, sugar, cornstarch, egg yolks and vanilla to a blender. Blend until smooth.

2. 2

   Strain the mixture through a fine sieve for an extra silky texture.

3. 3

   Pour into a saucepan and cook over medium-low heat, stirring constantly, until the custard thickens.

4. 4

   Divide between 4 small ramekins or coconut shells and refrigerate for at least 3 hours until fully chilled.

5. 5

   Sprinkle a thin layer of brown sugar over each portion.

6. 6

   Caramelize the sugar with a kitchen torch until golden and crisp.

7. 7

   Let the caramel set for a minute, then serve immediately.