Peruvian & World Recipes

Coconut Custard – Crema Volteada de Coco

Coconut Custard
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Coconut Custard

Course: DessertsCuisine: Peruvian, Brazilian
Servings:

8

Indulge in the tropical delight of Coconut Custard – Crema Volteada de Coco. A luscious blend of 6 eggs, condensed milk, coconut milk, shredded coconut, and sugar, creating a creamy, caramelized treat that captures the essence of coconut paradise.

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Ingredients

  • 6 eggs

  • 1 3/4 cups Condensed Milk

  • 1 1/2 cups Coconut Milk

  • 1 cup shredded coconut

  • 1 cup sugar

Directions

  • Using a hand mixer beat eggs in a large bowl.
  • Incorporate the milks.
  • Add the coconut.
  • Pour the mixture into the mold with the hard caramel.
  • Cover it and place it in a water bath.
  • Bake for 45 minutes at 350F.
  • Let it cool and unmold.
  • For The Caramel:
  • Over medium heat, put the sugar in a pan and heat it until it becomes golden brown syrup.
  • Caramel your baking dish.
  • Let it cool until it is hard.

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