110min 4 ppl
Vegan Coconut Crème Caramel
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 9 steps
Medium: 31–60 min or 7–12 steps
390 kcalper person
Protein 2g
Carbs 52g
Fats 21g
About this dish
A dairy-free, egg-free crème caramel that unmoulds cleanly and holds a silky wobble at the slice, thanks to full-fat coconut milk and a light hand with the agar-agar — just enough to set without turning rubbery. A dark, verging-on-bitter caramel is cooked to the edge of burning, giving the sweet, tropical custard the sharp contrast it needs.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Lemon juice0.5 tsp
Tins & Jars
- Full-fat coconut milkwell shaken400 ml
- Coconut cream200 ml
Dried Goods
- Caster sugarfor the custard60 g
- Agar-agar powder (not flakes)3 g
- Caster sugarfor the caramel120 g
- Waterfor the caramel2 tbsp
Spices & Seasonings
- Vanilla extract1 tsp
- Fine sea salt1 pinch
Utensils
- Medium saucepan
- Small light-coloured saucepan
- Whisk
- Ramekins (150ml)
- Flat tray
- Thin knife
- Dessert plates
Method
1
Measure the coconut milk, coconut cream, 60 g caster sugar, vanilla extract, salt, and agar-agar powder into a medium saucepan. Whisk thoroughly until the agar-agar is fully dispersed with no visible lumps. Set aside. Lightly oil four 150 ml ramekins and place them on a flat tray.
Approx. 8 minutes
2
Combine the 120 g caster sugar, water, and lemon juice in a small, light-coloured saucepan over medium heat. Cook without stirring, swirling the pan occasionally, until the syrup turns a deep amber — the colour of aged whisky — and begins to smell faintly bitter, about 8–10 minutes.
Approx. 9 minutes
3
Immediately and carefully pour the hot caramel into the base of each ramekin, tilting to coat evenly. Work quickly; the caramel will set within about 60 seconds.
Approx. 2 minutes
4
Place the saucepan of coconut mixture over medium heat and bring to a full, rolling boil, stirring constantly, then cook at that boil for exactly 2 minutes — agar-agar must reach boiling point to activate properly.
Approx. 2 minutes
5
Remove from the heat and allow the mixture to cool for 3 minutes, stirring occasionally, so it thickens slightly but remains completely pourable.
Approx. 3 minutes
6
Pour the coconut mixture evenly over the set caramel in each ramekin, filling to just below the rim.
Approx. 2 minutes
7
Leave the ramekins to cool, uncovered, at room temperature until fully set, about 30–40 minutes.
Approx. 35 minutes
8
Cover each ramekin with cling film and refrigerate for a minimum of 2 hours, or overnight.
Approx. 120 minutes
9
To unmould, run a thin knife around the inside edge of each ramekin. Place a shallow dessert plate face-down on top, then invert with a confident, swift motion. Lift the ramekin away; the caramel sauce will pool around the custard.
Approx. 5 minutes
