12 December 2012,23:18 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Whisk eggs and half of the sugar together in medium bowl. Bring coconut cream and milk to boil in saucepan; pour mixture into heatproof jug.
  • Gradually whisk the hot coconut cream mixture in the egg mixture. Strain mixture into large jug; stir in coconut.
  • Combine the water and remaining sugar in small saucepan. Stir over low heat until sugar is dissolved, bring to boil.
  • Boil for about 3-5 minutes without stirring. Remove from heat.
  • Pour a little toffee into six moulds; pour coconut mixture over toffee.
  • Place moulds in small baking dish; pour in enough boiling water to come halfway up sides of moulds.
  • Pre heat the oven 190oC / 375oF / Gas mark 5. Bake until caramels are just set.
  • Remove from water; cool to room temperature. Refrigerate overnight before serving.


  • 400 grams coconut cream
  • 150 grams castor sugar
  • 100 ml water  
  • 90 grams desiccated coconut
  • 75 ml milk
  • 3 eggs

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