Directions:
- Combine the cream, scraped vanilla, whole vanilla bean, and coconut milk in a sauce pan over medium heat. Bring the cream up to a boil and reduce to a simmer. Simmer the cream for 5 minutes. Remove from the heat and discard the vanilla bean. In an electric mixer, beat the yolks. Gradually pour the hot cream into the mixer. Mix until incorporated.
- Strain the liquid into a pitcher. Fold in the fresh coconut. Place eight (3/4 cup) pot de creme cups or ramekins in a roasting pan. Fill the cups or ramekins to the rim with the custard.
- Pour water into the roasting pan 1/2 way up the sides of the ramekins. Cover the pan loosely with foil and bake 300 for 1 to 1 1/2 hours or until set.
- Remove from the pan and let the custards cool completely. Place in the refrigerator and chill for 1 hour. Garnish with whipped cream, chocolate shavings and espresso powder.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.43 Kcal (1580 kJ) | ||
| Calories from fat | 308.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.3g | 53% | |
|---|---|---|---|
| Cholesterol | 286.8mg | 96% | |
| Sodium | 110.14mg | 5% | |
| Potassium | 192.1mg | 4% | |
| Total Carbs | 10.59g | 4% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 8.95g | 18% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.5mg | 8% | |
| Calcium | 72.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 229.33 Kcal (960 kJ) | ||
| Calories from fat | 187.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.84g | 53% | |
|---|---|---|---|
| Cholesterol | 174.27mg | 96% | |
| Sodium | 66.93mg | 5% | |
| Potassium | 116.72mg | 4% | |
| Total Carbs | 6.44g | 4% | |
| Sugars | 3.28g | 22% | |
| Dietary Fiber | 1.09g | 7% | |
| Protein | 5.44g | 18% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 0.9mg | 8% | |
| Calcium | 44.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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