Coconut Creme Caramel Recipes

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COCONUT CARAMELS

When I had an abundance of coconut milk, I came up with the idea of using it to flavor homemade caramels. They're always among the first of my Christmas candies to disappear.-Wendy Rusch, Trego, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 pounds.

Number Of Ingredients 11



Coconut Caramels image

Steps:

  • Line a 13x9-in. pan with foil; grease foil with 1 tablespoon butter. Layer with 1 cup coconut and 3/4 cup almonds; set aside., In a Dutch oven, combine sugar, coconut milk, corn syrup, cubed butter and cream. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage), about 40 minutes., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 244° (firm-ball stage), about 5 minutes longer., Remove from heat; stir in 1 cup coconut, vanilla, ginger, salt and remaining almonds. Immediately pour into prepared pan (do not scrape saucepan). Sprinkle with remaining coconut. Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.

Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 39mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

1 tablespoon butter
3 cups sweetened shredded coconut, divided
1-1/2 cups coarsely chopped salted roasted almonds, divided
3 cups sugar
1 can (13.66 ounces) coconut milk
1-1/2 cups light corn syrup
3/4 cup butter, cubed
1/3 cup heavy whipping cream
3 teaspoons vanilla extract
1 teaspoon ground ginger
1/2 teaspoon salt

VEGAN COCONUT CARAMEL

I use this caramel for making diary-free Twix® bars! It has a delicious caramel flavor, and is just as yummy as all those non-vegan alternatives out there. In fact, I'm not vegan, and I prefer it! You could make it a little harder to make caramel candies, or a little runnier for dipping caramel apples.

Provided by atalanta0jess

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 5



Vegan Coconut Caramel image

Steps:

  • Combine coconut milk, brown sugar, 2 tablespoons plus 2 teaspoons margarine, and vanilla extract in a saucepan. Heat on low, watching carefully and stirring occasionally, until mixture registers 236 degrees F (113 degrees C) on an instant-read or candy thermometer. Remove from heat. Mix in any grease that separated from the mixture, or carefully pour it off.

Nutrition Facts : Calories 125.3 calories, Carbohydrate 9.9 g, Fat 9.7 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 6.3 g, Sodium 42.8 mg, Sugar 9 g

1 cup coconut milk
⅓ cup brown sugar
2 tablespoons vegan margarine (such as Earth Balance®)
2 teaspoons vegan margarine (such as Earth Balance®)
1 teaspoon vanilla extract

COCONUT CARAMELS

Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that's what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.

Provided by Yewande Komolafe

Categories     snack, candies, dessert

Time 1h

Yield About 72 pieces

Number Of Ingredients 8



Coconut Caramels image

Steps:

  • Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
  • Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
  • In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
  • Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
  • Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
  • Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.

1 cup/85 grams shredded, unsweetened coconut flakes
Coconut oil or nonstick cooking spray, for greasing the pan
1 (13-ounce/390-gram) can coconut cream or full-fat coconut milk
2 cups/400 grams granulated sugar
1/4 cup/60 milliliters corn syrup
1/2 teaspoon fine sea salt
1 teaspoon ground ginger
1/4 teaspoon ground cardamom

COCONUT PINEAPPLE CREME CARAMEL

Provided by Food Network

Categories     dessert

Time P1DT2h5m

Yield 4 to 6 servings

Number Of Ingredients 10



Coconut Pineapple Creme Caramel image

Steps:

  • Start by making the caramel. In saucepan cook the sugar and water on top of stove until it starts caramelizing, changing color. When it becomes dark golden, add the crushed pineapple carefully because it will splatter. (Sometimes it is better to heat the crushed pineapple prior to incorporating it into the sugar.) When completely incorporated pour into a 9-inch cake pan and set aside to cool. It will appear to be very soft candy. Make custard mix by heating half and half with the coconut and the vanilla, if using the bean. Right before it starts to boil, pull off the heat and combine with the eggs, egg yolks, sugar, vanilla extract and coconut milk. Pour into cake pan that has been coated with the caramel and cook in a water bath in a 325 degree oven until it sets or feels firm (approximately 1 1/2 hours). Cool in refrigerator for 24 hours. To serve, place the serving platter on top of the cake pan and turn the custard over, lifting the pan off.

1 1/2 cups sugar
1/2 cup water
1 cup crushed pineapple
1/2 quart half and half
6 ounces fresh coconut meat (or 4 ounces coconut flakes)
2 teaspoons vanilla extract or 2 vanilla beans, split and scraped
8 whole eggs
4 egg yolks
Sugar to taste (between 1/2 to 3/4 cup)
2 cans (13 ounces) coconut milk

COCONUT CREME CHOCOLATES

I'm a proud wife, mom of three and grandma of many. I've cooked many things over the years, including these marshmallowy chocolates. -Dolores Wilder, Texas City, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2-1/2 dozen.

Number Of Ingredients 6



Coconut Creme Chocolates image

Steps:

  • In a large bowl, mix marshmallow creme, coconut, vanilla and salt until blended. Refrigerate, covered, at least 1 hour., Shape mixture into 1-in. balls. Place on a waxed paper-lined baking sheet. Refrigerate, covered, at least 3 hours., In a microwave, melt chocolate and shortening; stir until smooth. Dip coconut balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

1 jar (7 ounces) marshmallow creme
2-2/3 cups sweetened shredded coconut, toasted
1 teaspoon vanilla extract
Dash salt
1 milk chocolate candy bar (5 ounces), chopped
1-1/2 teaspoons shortening

COCONUT CREME CARAMEL

It looks like a good old fashioned creme caramel but coconut milk and cardamom add an extra indian touch to this french favourite

Provided by sigridverbert

Time 1h

Yield Makes Portions

Number Of Ingredients 8



Coconut creme caramel image

Steps:

  • Preheat the oven to 190C.
  • Prepare the caramel: heat the sugar and the water in a heavy skillet, wait without stirring untill you get a blond caramel. Pour the caramel in 6-8 creme caramel moulds.
  • Pour the coconut cream and the milk in a skillet and bring to boil. Add the ground cardamom, Beat eggs, yolks and sugar untll pale, then pour the boiling milk while beating.
  • Pour the coconut cream into the moulds to fill them. Put all moulds in a bigger plate and add a few centimeters warm water. Cook in the oven for about 35 minutes or untill the creme is set.
  • Let cool, first at room temperature, tham in the fridge, serve cold, unmoulding each crème caramel on a plate.

400ml coconut cream (one jar)
25cl milk
110g sugar
4 eggs
2 egg yolks
1/2 tsp ground cardamom
150g sugar
2 tbsp water

COCONUT CARAMEL CREAM CHEESE FLAN

My wonderful former neighbors in Gainesville, FL (Rafael and Madeleine De Paz) gave me this recipe after giving me, for Christmas, one of these. Ignore the "caramels." The last two ingredients make the caramello for the cake pan. (RecipeZaar doesn't let me list instructions for the ingredients.)

Provided by BarbryT

Categories     Dessert

Time 5h30m

Yield 10-12 serving(s)

Number Of Ingredients 9



Coconut Caramel Cream Cheese Flan image

Steps:

  • Preheat oven to 350 degrees F.
  • Put water, an inch or so, into a large lasagna or other pan that will accommodate the bundt or angel food cake pan. Put into the oven.
  • In a bowl, combine the milks (evaporated and condensed and cream of coconut), the vanilla and the coconut flakes.
  • In a separate bowl, mix the egg yolks with a fork or whisk. Add to the milk mixture. Add the softened cream cheese and mix (may use an electric mixer).
  • Caramel:.
  • In a saucepan, combine the sugar and water over medium-high heat. Let "melt" until it turns light brown (do not let burn!). Pour the caramel into an angel food or bundt pan.
  • Let the caramel harden.
  • Pour the milk mixture into the cake pan. Put the cake pan into the oven in a preheated lasagna pan.
  • Bake at 350 degrees for an hour and an half. When it is done, let it cool for a full hour.
  • Turn upside down onto a large platter and chill for at least 2-3 hours.
  • Garnish with oranges with leaves and orange slices and mint.

1 (12 ounce) can evaporated milk
1 (14 ounce) can condensed milk
1 teaspoon vanilla
4 large egg yolks
12 ounces softened cream cheese
1 (15 ounce) can cream of coconut
1 (3 1/2 ounce) can sweetened flaked coconut
1 cup sugar
1/4 cup water

COCONUT CREME CARAMEL - DAIRY FREE

Make and share this Coconut Creme Caramel - Dairy Free recipe from Food.com.

Provided by Chelle_N

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 3



Coconut Creme Caramel - Dairy Free image

Steps:

  • Preheat oven to 300.
  • Put half the sugar in a saucepan over medium heat.
  • Stir and let the sugar caramelize. When melted and golden brown (not burnt), pour the caramel equally into 4 remekins.
  • In a small pan, heat the coconut milk over allow heat until warm.
  • In a bowl, beat eggs with the remaining sugar until light and creamy.
  • Gradually add the coconut milk, beating as you do.
  • Strain the custard and pout into remekins. put the remekins into a baking panm and pour enough hot water around them so it come halfway up the cups.
  • bake for 30 - 40 minutes, until the coconut caramels are set.
  • When cool, refrigerate the remekins.
  • To serve, run a knife around the edges of the bowl and invert onto plate.
  • Make 4 individual custards.

Nutrition Facts : Calories 562.2, Fat 20, SaturatedFat 17.1, Cholesterol 122.8, Sodium 84.5, Carbohydrate 92.9, Fiber 0.2, Sugar 90.9, Protein 5.4

3/4 cup sugar
1 (14 ounce) can coconut milk
3 medium eggs

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