Directions:
- Combine milk, coconut milk, and coconut cream. Bring to a boil, reduce and simmer for 15 minutes. Take off flame and let cool before adding the toasted coconut. Let toasted coconut infuse for 15 minutes.
- Make caramel by adding the sugar and water in medium sauce pot and cooking until it darkens to amber, then whisk in the lemon juice.
- Pour the caramel evenly in 4-ounce ramekins and set aside. Strain the milk mixture into a bowl. Add the eggs and yolks and whisk lightly. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan half way with hot water, and cook covered with foil in a preheated 325-degree oven for 25 minutes.
- Serve with a fruit salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.2 Kcal (1374 kJ) | ||
| Calories from fat | 181.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.13g | 31% | |
|---|---|---|---|
| Cholesterol | 123.58mg | 41% | |
| Sodium | 81.27mg | 3% | |
| Potassium | 290.08mg | 6% | |
| Total Carbs | 32.38g | 11% | |
| Sugars | 22.31g | 89% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 7.07g | 14% | |
| Vitamin C | 2mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 78.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 220.52 Kcal (923 kJ) | ||
| Calories from fat | 121.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.52g | 31% | |
|---|---|---|---|
| Cholesterol | 83.03mg | 41% | |
| Sodium | 54.61mg | 3% | |
| Potassium | 194.91mg | 6% | |
| Total Carbs | 21.75g | 11% | |
| Sugars | 14.99g | 89% | |
| Dietary Fiber | 0.25g | 2% | |
| Protein | 4.75g | 14% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 1.1mg | 9% | |
| Calcium | 52.5mg | 8% | |
* 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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