Coconut Brulee with Tropical Fruit Compote

Coconut Brulee with Tropical Fruit Compote is a delectable dessert that will transport you to a tropical paradise. This dish is perfect for those who love the combination of creamy and fruity flavors.

Ingredients (serves 4):

- 1 can of coconut milk
- 1/2 cup of heavy cream
- 1/2 cup of granulated sugar
- 4 egg yolks
- 1 teaspoon of vanilla extract
- 1/4 cup of brown sugar
- 1/4 cup of mixed tropical fruits (such as mango, pineapple, and papaya)

To make the Coconut Brulee, preheat your oven to 325°F. In a saucepan, combine the coconut milk and heavy cream and heat until it starts to simmer. In a separate bowl, whisk together the granulated sugar, egg yolks, and vanilla extract. Slowly pour the hot coconut milk mixture into the egg mixture, whisking constantly.
Divide the mixture evenly among four ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set.
Once the Coconut Brulee has cooled, sprinkle a thin layer of brown sugar on top of each ramekin. Use a kitchen torch to caramelize the sugar until it forms a crispy crust.
To make the Tropical Fruit Compote, chop up your desired tropical fruits and mix them together in a bowl. Serve the Coconut Brulee with a spoonful of the Tropical Fruit Compote on top.
This Coconut Brulee with Tropical Fruit Compote is a perfect combination of creamy and fruity flavors. The custard is rich and velvety, while the caramelized sugar adds a satisfying crunch. The Tropical Fruit Compote adds a burst of freshness and sweetness to the dish.
Type: Dessert
Main ingredients: Coconut milk, tropical fruits, egg yolks.