Luscious and irresistible, this crème brulee is even more enticing when made with fresh coconut.

Ingredients

• 2 coconuts
• 2 cups full cream milk
• about ½ –1 cup cream
• 5 egg yolks
• ¼ cup caster sugar
• 1 tsp vanilla essence
• ½ cup caster sugar for topping

Method

1. Using a screw driver and hammer, pierce the eyes of the coconut and turn upside down to drain the liquid away. This is coconut water and is a great thirst quencher when cold
2. Place the coconuts into a 200°C oven for 10 minutes to heat through. Remove from the oven and stand firmly on a bunched tea towel so they will not move. Bash the coconuts firmly with a hammer to crack the nuts open. Allow to cool. Peel the coconut meat away from the shell. If it will not come away easily, return the cracked coconut to the oven for a further 5 minutes.
3. Place the coconut meat into a food processor and process until finely chopped. Pour in the milk and process to a mulch. If you have time, transfer to a bowl and refrigerate for one hour. Strain through a cloth-lined sieve. Discard the coconut.
4. Measure the milk and make up to 2½ cups with cream.
5. Beat the egg yolks, sugar, vanilla essence and coconut milk together. Strain and pour into 6 lightly greased ¾ cup capacity ramekins.
6. Bake in a water bath at 160°C for 45 minutes. Remove from the oven and stand in the water bath for 15 minutes before transferring to the fridge overnight.

To Serve

1. Sprinkle the top liberally with caster sugar. Grill under a very hot grill or use a mini blow torch to turn the caster sugar into caramel. Cool for 45 minutes before serving with summer fruits dusted with icing sugar.