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Coconut Crème Brûlée

Coconut Crème Brûlée
Coconut Crème Brûlée
  • Difficulty
    Easy
  • Number of servings
    10

A tropical twist on the classic dessert.

Ingredients
MAGGI Coconut Milk Powder 1kg - Srilankan
  • 200 gr MAGGI Coconut Milk Powder
  • 750 mL Warm Water
  • 250 mL Cream
  • 130 gr NESTLÉ DOCELLO Crème Brûlée Dessert Mix
  • 50 gr Sugar To Caramelise
Preparation
  • 1
    In a saucepan combine MAGGI Coconut Milk Powder with warm water; whisk until smooth. Add cream and bring to the boil. Remove from heat, add NESTLÉ DOCELLO Crème Brûlée and mix well.
  • 2
    Divide mixture among ramekins; allow to cool. Refrigerate 2-3 hours or until set.
  • 3
    Divide sugar over ramekins and caramelise with a blow torch. Serve immediately.

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