Crema de Coco

Crema de Coco
Print Recipe
8 to 10 servings
Ingredients
  • 3/4 cup sweetened coconut flakes or angel flakes
  • 1/4 teaspoon fleur de sal or sea salt
  • 1/2 teaspoon ground canela or true cinnamon
  • 2 14-ounce cans coconut milk
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup cornstarch
  • 1 cup milk
To Prepare
  • Preheat oven to 325 degrees Fahrenheit.
  • Spread the sweetened coconut flakes on a small baking sheet, sprinkle with the salt and cinnamon, and mix and spread again. Bake 7 to 8 minutes, or until the coconut flakes barely begin to toast (don't let them brown entirely). They should be slightly crisp and still chewy. Remove from the oven and immediately transfer to a small bowl.
  • Pour the coconut milk and sweetened condensed milk into a medium saucepan.
  • In a small bowl, mix the cornstarch with the regular milk and stir until completely dissolved. Pour it into the pan with the coconut milk and sweetened condensed milk.
  • Place the saucepan over medium heat and cook, stirring continuously, until the mixture begins to simmer and thicken, about 8 to 10 minutes, until it coats the back of a wooden spoon. Remove from heat.
  • Immediately ladle into custard bowls or ramekins, sprinkle with the toasted coconut. Serve warm right away. Or serve cold later on by letting cool completely, then covering with plastic wrap and chilling in the refrigerator for a couple of hours.
Ingredients
  • 3/4 cup sweetened coconut flakes or angel flakes
  • 1/4 teaspoon fleur de sal or sea salt
  • 1/2 teaspoon ground canela or true cinnamon
  • 2 14-ounce cans coconut milk
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup cornstarch
  • 1 cup milk
To Prepare
  • Preheat oven to 325 degrees Fahrenheit.
  • Spread the sweetened coconut flakes on a small baking sheet, sprinkle with the salt and cinnamon, and mix and spread again. Bake 7 to 8 minutes, or until the coconut flakes barely begin to toast (don't let them brown entirely). They should be slightly crisp and still chewy. Remove from the oven and immediately transfer to a small bowl.
  • Pour the coconut milk and sweetened condensed milk into a medium saucepan.
  • In a small bowl, mix the cornstarch with the regular milk and stir until completely dissolved. Pour it into the pan with the coconut milk and sweetened condensed milk.
  • Place the saucepan over medium heat and cook, stirring continuously, until the mixture begins to simmer and thicken, about 8 to 10 minutes, until it coats the back of a wooden spoon. Remove from heat.
  • Immediately ladle into custard bowls or ramekins, sprinkle with the toasted coconut. Serve warm right away. Or serve cold later on by letting cool completely, then covering with plastic wrap and chilling in the refrigerator for a couple of hours.

6 comments on “Crema de Coco

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  1. Pati, thanks for sharing your recipes! And congratulations on such a lovely Season 5 that shows so much of the beauty of Mexico! I have watched your program since the beginning and have seen your boys grow up, just like a neighbor or friend. You are so real and warm in your presentations.

    I love coconut and this is the first recipe from Season 5 that I am going to try. I can almost taste the flavors of this sweet custard dessert.
    Your eternal fan and friend, Sylvieann

    1. Hey Sylvieann, thank you, thank you. So happy you like Season 5, we are now planning where to go for Season 6! So many places to explore… Thank you for sticking with me since the early seasons… that means a lot.!