When cold, remove the crème caramel from its mould and place it in a bowl. Garnish with some grated coconut and sliced strawberries.
COCONUT CRÈME CARAMEL
- 1 can of condensed milk (250ml)
- 250ml whole milk
- 100gr Borges Grated Coconut
- 2 eggs
- Liquid caramel
Step by step
Whisk thoroughly all the ingredients in a mixer bowl. Pour some liquid caramel in individual pudding moulds and then add the mixed ingredients.
Heat the oven to 150ºC and cook the crème caramel for 5 minutes. After this time, lower the temperature to 100ºC and cook until the mixture has set.