Creme Caramel with Toasted Coconut

265 6 servings, 1/2 cup (125 mL) each
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6 servings, 1/2 cup (125 mL) each

Love creme caramel? Check out our easy recipe for Creme Caramel with Toasted Coconut. The coconut adds a Mexican touch to this classic restaurant favourite.

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What You Need

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Make It

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  • Cook pudding as directed on package. Cool 10 min.
  • Meanwhile, bring butter, sugar and water to boil on medium-high heat. (Do not stir.) Cook 3 to 4 min. or until golden brown, occasionally swirling skillet to prevent caramel sauce from burning. Spoon into 6 (125-mL) ramekins. Immediately swirl ramekins to evenly coat bottoms with caramel sauce. Cool 5 min.
  • Pour pudding mixture into prepared ramekins. Refrigerate 4 hours.
  • Run knife around edges of ramekins just before serving; invert onto dessert plates. Sprinkle with coconut.

Serving Suggestion

Serve topped with fresh strawberries or raspberries.

Special Extra

Stir 1/2 tsp. ground cinnamon into prepared pudding before spooning into prepared custard cups.


These creamy desserts can be refrigerated up to 24 hours before serving.


  • 6 servings, 1/2 cup (125 mL) each

Nutritional Information

Serving Size 6 servings, 1/2 cup (125 mL) each
Calories 240
% Daily Value
Total fat 6g
Saturated fat 4.5g
Cholesterol 15mg
Sodium 200mg
Carbohydrate 44g
Dietary fibre 0g
Sugars 38g
Protein 3g
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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