Serves 4
150g white sugar, for caramel
400g white sugar
250 ml coconut milk
170ml whipping cream
5 eggs
5 ml vanilla essence
150g coconut, shredded
2g salt
80g mixed berries
Preheat oven to 175C.
Place 150g of sugar in a small saucepan over medium heat and cook gently, without stirring, but shaking occasionally until the sugar has completely melted, and turned golden brown. Pour into a large glass baking dish and spread the caramel evenly over the bottom of the dish. Then set aside to cool for 15 mins for the caramel to harden.
Blend the coconut milk, whipping cream, eggs, vanilla, coconut, salt and the remaining sugar for 3 mins or until smooth. Pour over the hardened caramel, in the baking dish.
Bake in preheated oven for 45 mins until set. When done, remove from oven and let cool for 30 mins. Run a knife around the edges of the dish to loosen the sides, and refrigerate overnight.
Serve cold, garnished with mixed berries and a scoop of the chocolate hazelnut ice cream.