1.75 cup Coco Reàl
1/2 cup sugar
1/4 cup water
12 egg yolks, beaten
1 (14 oz) can coconut milk
1/2 cup evaporated milk
1 ¾ cups Coco Reàl
1 Tablespoon vanilla extract
Preheat oven to 350ºF. In a medium saucepan over medium-low heat, melt sugar and water until liquefied and golden in color. Pour syrup into individual 6–8oz ramekins, turning to evenly coat the bottoms and sides. Set aside.
In a large bowl, beat eggs, coconut milk, evaporated milk, Coco Reàl, and vanilla until smooth. Pour egg mixture into ramekins. Cover each with aluminum foil.
Place ramekins in a baking pan and fill the pan with 1 inch hot water. Bake for 1 hour, until just set. Refrigerate overnight.
The convenient squeeze bottle helps to make the mouth-watering flavor of coconut cream accessible to bartenders and mixologists across the world. Our cream of coconut product features cane sugar, coconut meat as well as coconut milk and was developed specifically to stay uniform with minimal separation.