lime and coconut caramel cream tart

Lime and coconut caramel


Who doesn’t love a creme caramel. This is a lovely lime and coconut cream with the tarty flavours of lime zest and lime juice with the taste of the coconut sugar. Delightfully light .

lime and coconut caramel cream tart

Lime and coconut caramel

Prep Time 4 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Categories
Servings 4 servings
Calories 300 kcal


  • 1/3 cup coconut sugar
  • 2 Tbsp water
  • 7 egg yolks
  • 1 egg
  • 1/2 cup coconut milk
  • 1/2 cup lime juice
  • 3/4 cup coconut sugar, extra


  • Preheat oven to 160/140C fan forced. Combine the coconut sugar and water in a small saucepan over low heat. Cook, stirring for 2-3 minutes or until sugar dissolves. Bring to the boil. Simmer, without stirring, for 6 minutes or until mixture turns deep golden. Working quickly, divide among 4 150ml ramekins or what ever dishes you have. Set aside for 5 minutes or until set.
  • Whisk egg yolks, egg and coconut milk in a large heatproof bowl. Place the lime juice and extra coconut sugar in a small saucepan over low heat. Cook, stirring for 3 minutes or until sugar dissolves and simmer. Add to the egg mixture in a steady stream, whisking constantly until combined. Transfer mixture to a jug. Carefully pour into the ramekins.
  • Add the ramekins to a large roasting pan. Pour enough boiling water into the pan to reach 2/3 up the side of the ramekins. Bake for 20-25 minutes or until just set. Remove ramekins from the roasting pan and allow to cool for 30 minutes. Cover and place in the fridge for 4 hours to chill.
  • Run a flat bladed knife around the inside edge of the ramekins. Turn out onto plates.

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