Coconut and Blackberry Crème Caramel

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  • 1 cup Hortifrut blackberries
  • 6 eggs
  • 1 can coconut milk
  • 1 can light, fat-free condensed milk
  • 8 tbsp grated coconut
  • 1 cup low-fat cream
  • ½ cup coconut flakes


  • 1 cup low-calorie sugar
  • ½ cup water

10 servings


Step 1:
Put the eggs in a bowl, without beating, so as not to create bubbles. The idea is to dissolve the yolks gently, as bubbles will make the crème caramel uneven.

Step 2:
Add the light condensed milk. Add the coconut milk, cream, blackberries, and grated coconut.

Step 3:
Prepare the caramel combining the sugar and water in a small pot. Add some caramel to each mold. Pour the crème caramel mixture into each mold.

Step 4:
Bake in bain-marie (pour boiling water into a bowl and put the molds in that water) for 40 minutes at 320°F (medium-low). Serve with coconut flakes on top.