5 egg yolks
6 tablespoons sugar
1 tablespoon cornflour
500ml coconut cream
toasted shredded coconut, to serve

Ditching dairy for creamy coconut makes for a delicious light summer dessert, especially when paired with stone fruit or berries. Try and look out for coconut cream with the smallest ingredient list – the fewer emulsifiers, stabilisers and numbers the better!


1.Preheat oven to 150°C.
2.Whisk together the egg yolks, 2 tablespoons of sugar and the cornflour in a bowl.
3.Heat the coconut cream in a saucepan until just below boiling point.
4.Gradually pour the coconut cream into the yolk mixture, whisking constantly, until combined.
5.Pour mixture into a medium- sized dish and place this into a large roasting pan.
6.Pour just-boiled water into the pan, until it reaches halfway up the sides of the dish.
7.Place in the oven and cook for 15-20 minutes or until set but still slightly wobbly.
8.Remove from the oven and take the dish from the water.
9.Set aside to cool.
10.Once cool, sprinkle with the remaining sugar and place under a grill or use a blowtorch to caramelise the sugar.
11.Sprinkle with toasted coconut.
12.Serve with honey-poached plums with saffron, or fruit of choice.

Recipes, food styling & photography Will Bowman & Jane Lyons

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