Coconut Crème Caramel
A delicious vegan and dairy-free Ramadan dessert that combines the tropical flavour of coconut with the silky smoothness of Foster Clark’s Extra Creamy Crème Caramel. A quick, easy, and refreshing after-iftar treat perfect for family gatherings.
Makes
4 portions
Ingredients
- 2 cups unsweetened coconut milk
- 1 pack Foster Clark’s extra creamy crème caramel
- 1 Tbsp Foster Clark’s whipping cream powder
- Grated coconut for serving
Instructions
- In a saucepan, whisk all ingredients together while cold until smooth.
- Place over medium heat, stirring continuously.
- As soon as it starts to boil, remove from heat immediately to maintain a creamy texture.
- Pour the included caramel sauce into moulds, then carefully add the mixture on top.
- Let cool at room temperature, then refrigerate for 4 hours until set.
- Before serving, invert onto plates and garnish with grated coconut.
Foster Clark’s Tip
You can also prepare it using almond milk instead of coconut milk for a delicious vegan twist with the same creamy texture.
Made with
