Coconut Crème Caramel

A tropical twist on a classic dessert, this Coconut Crème Caramel is sure to surprise with a dairy and gluten free makeover.
  • By Breville
Ready Time
55 mins
10 mins
45 mins
Serves   4
55 mins
Ready Time
10 mins
45 mins



  • 1 cup caster sugar
  • 1/3 cup water


  • 700ml coconut milk
  • ½ cup sugar
  • 5 eggs
  • 1 teaspoon vanilla paste

To serve

  • 250g blueberries
  • 20g coconut shavings
  • 10 lemon balm leaves


  1. Prepare 4 x 250ml ovenproof moulds.
  2. Place the caramel ingredients into a small saucepan, stir to dissolve the sugar and place onto a medium to high heat, without stirring. Allow to boil until it reaches a light golden colour (about 10 minutes), then remove saucepan from the heat. Once the bubbles subside, pour the caramel between the 4 x 250ml ovenproof moulds and set aside to cool and set.
  3. Place the coconut milk into a small saucepan and warm on a low heat until just below boiling point.
  4. In a bowl, whisk together eggs and sugar then slowly add the warmed coconut milk. Add the vanilla paste and stir. Skim the bubbles off the top, using a ladle.
  5. Place the steaming trivet into the slow cooker and arrange the moulds with the set caramel onto the trivet.
  6. Transfer the crème mixture into a jug then gently pour the mix into the moulds.
  7. Pour enough water into the slow cooker bowl to reach halfway up the outside of the moulds (approximately 2.5 litres). Place the lid on the cooking bowl and lock into place.
  8. Use the MENU button to select the STEAM function then adjust the timer to 45 minutes. Select POWER/START to start steaming.
  9. When the water is boiling, unlock the lid-locking clips and lift one side of the lid. Push one of the lid-locking clips in and lower the lid so that is resting on top. This is to allow the excess moisture to escape, so that the crème caramels do not become water logged.
  10. Check the crème caramel from 30 minutes to ensure that they are set. They need to still have a wobble. If they are ready, remove from the slow cooker, let cool then place into the refrigerator to set for a minimum of 5 hours.
  11. When serving, take the crème caramels out of the fridge 30 minutes prior and run a small knife around the edge of the mould. To tip the crème caramel out, tip the mould upside down onto the serving plate and serve with blueberries, coconut shavings and lemon balm leaves.



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Guest Wednesday, 29 September 2021
from Chefs
by Appliance