Coconut Creme Caramel Dairy Free Recipes

DAIRY FREE COCONUT CARAMELS (GLUTEN FREE, VEGAN, & TOP 8 FREE, TOO!)

Steps:

• *Before you get started, I have since found a recipe I like better, it's easier and it's more consistent. I'd recommend jumping over to my: EASY, CHEWY DAIRY FREE CARAMELS instead before proceeding with this one. If this one suits your fancy more, than by all means, continue.
• Line the bottom and sides of an 8″x8″ square baking dish with parchment and brush with coconut oil; set aside.
• Combine the coconut milk, corn syrup and sea salt in a 4-quart saucepan. Heat over medium low, stirring constantly for 2½-3 minutes until mixture is just warm and any coconut milk clumps are dissolved. Remove from heat and set aside.
• In an 8-quart saucepan, combine the sugar and the water and stir until sugar is wet. Place over medium high heat and let cook, without stirring, till the sugar turns a light amber color. I made these by judgement as I did not have a candy thermometer. This should roughly take 10 minutes. Immediately remove from heat and pour in the coconut milk mixture a little at a time. Be careful, as the mixture will bubble and splash.
• Return saucepan to medium low heat, stirring continuously until all the caramel is dissolved. Raise the heat to medium high. If the mixture begins to boil over (which it shouldn't if you're using a deep pan which is best), reduce heat and continue to cook until caramel becomes quite thick. No need to stir (unless you're checking the thickness). This could take a good 15-20 minutes. Be patient! Just make sure the caramel is really thick. It looks like karo syrup to me as far as texture goes. You can test it with some cold water and see that it's at a firm ball stage. If using a thermometer, have it be between 245-250 degrees Fahrenheit.
• Immediately remove from heat and stir in vanilla. Pour into the prepared pan. Let cool completely and cut into 1″ squares. If they're a bit sticky put them in the fridge to set a little--make sure your glass dish is cooled before you do so. To make it easier to cut them brush your knife with melted coconut oil between cutting to avoid sticking. Wrap individually in wax paper squares. Store at room temperature.
• Then, the true test of Christmas comes. Will you share with your neighbors or wolf them all down yourself? I won't tell if you eat them all yourself, after all --it's only an 8x8 :)

COCONUT CREAM CARAMEL SAUCE (NON-DAIRY)

Steps:

• 1. Melt Earth Balance in a small sauce pan.
• 2. Add brown and white sugars to the pan; stir until smooth.
• 3. Add the can of coconut cream and the vanilla stir until smooth.
• 4. Simmer 10 to 15 minutes, the longer you simmer the thicker it will become.
• 5. Cool completely on the stove, about an hour. Pour in to canning jars or container of your choice and refrigerate. When ready to use: Stir well and eat... with anything! :) Apples, bananas, pretzels, brownies, non-dairy ice cream...
• 6. Peanut butter filled pretzels, covered in chocolate and drizzled with coconut cream caramel. YUM!!!

COCONUT CREME CARAMEL - DAIRY FREE

Steps:

• Preheat oven to 300.
• Put half the sugar in a saucepan over medium heat.
• Stir and let the sugar caramelize. When melted and golden brown (not burnt), pour the caramel equally into 4 remekins.
• In a small pan, heat the coconut milk over allow heat until warm.
• In a bowl, beat eggs with the remaining sugar until light and creamy.
• Gradually add the coconut milk, beating as you do.
• Strain the custard and pout into remekins. put the remekins into a baking panm and pour enough hot water around them so it come halfway up the cups.
• bake for 30 - 40 minutes, until the coconut caramels are set.
• When cool, refrigerate the remekins.
• To serve, run a knife around the edges of the bowl and invert onto plate.
• Make 4 individual custards.

COCONUT CREME CARAMEL

Steps:

• Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes. Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup. Preheat the oven to 275 degrees. Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved. Divide the mixture among the ramekins. Create a water bath by filling a baking dish halfway with water. Place the ramekins in it and bake until the custards set, about 35 minutes. Remove from the oven and allow to cool in the water bath. Cover with plastic wrap and refrigerate and least 12 hours. To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard. Serve chilled garnished with a mint leaf.

COCONUT, CARAMEL & PECAN DAIRY-FREE ICE CREAM

Steps:

• Whisk the coconut milk until smooth. Measure 600ml into a saucepan and heat until just steaming. Meanwhile whisk the egg yolks with 3 tbsp sugar and the vanilla. Slowly pour the hot milk onto the yolks, whisking constantly. Wipe the pan clean, pour in the coconut and egg mixture, then cook over a medium heat, stirring for 5-6 mins until you have a thin custard. Strain and leave to cool completely, then churn in an ice cream maker.
• To make the caramel, put the remaining coconut milk and sugar in a saucepan with a pinch of salt. Boil for 3 mins until it has the consistency of double cream. Cool, then swirl the caramel and pecans through the ice cream mix, cover the surface with cling film and freeze.