Creme caramel tropical

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Prep time:

Cook time:

Serves: 8

By Gata



  • 1 tin milk (use the condensed milk can to measure up)

  • 400g sugar (for the caramel)

  • 1/2 tins coconut milk

  • 1 tin condensed milk

  • 3 eggs

  • 1 tsp lime zest

  • 2 tbsp coconut (sweet, dessicated or fresh)


  1. Put all the above ingredients in a blender except for the sugar which you will need for the caramel. Blend it well and set aside.
  2. Make the caramel, spread over a non spring bottom tin making sure that it is well spread out. Add the blended mixture. Bake it in a bain-marie in the oven at 170C until cooked through.

Handy Hint

Cover with foil if the top begins to get too brown. Insert a skewer and if it comes out clean it is ready. Cool and turn out onto a large plate.

Additional Information

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • Cake/Dessert

  • Low fat

  • Vegetarian

  • Gluten Free

  • Nut Free

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Your comments

  • Gata 25/11/11 10:22

    This recepie is a Brazilian version of the Creme Caramel. My mother made it everyweek and with variations - with or without coconut milk, using orangezest and juice instead,decorating with prunes in syrup or slices of cooked oranges. This dessert has the "WOW" factor whenever I make for guests, school fetes, school bazaars and the staff room! It never fails to impress.