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5 from 1 vote

Coconut Créme Brulee

One of many fabulous desserts served at Ngala Lodge, my favourite restaurant in The Gambia, on the west coast of Africa by the Executive Chef, Jonathan Groves. 
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Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: French
Servings: 6
Calories: 640kcal
Author: Jonathan Groves


  • 8 Egg yolks
  • 30 g sugar
  • 400 ml coconut milk tinned
  • 100 g creamed coconut
  • 400 g cream
  • 4 large bananas
  • sesame seeds to sprinkle on top
  • brown sugar to sprinkle on top
  • sprig mint to garnish


  • Pre-heat the oven to 150° C (or gas mark 2).
  • Slowly reduce the coconut milk and the creamed coconut to approx 250g.
  • Then add the cream.
  • Heat slowly until JUST boiling & then remove from heat.
  • Whisk the egg yolks and the sugar untill thick and pale yellow and double in quantity.
  • Whisk the coconut and cream mixture into the egg and sugar mixture.
  • Place in 6 large ramekins.
  • Bake in bain maire for 30-40 minutes until just cooked - the middle should still have a wobble when shaken gently.


  • Sprinkle with sesame seeds.
  • Warm in the oven.
  • Cover in a layer of banana slices.
  • Sprinkle with Brown sugar.
  • Glaze sugar until brown.
  • Top with a sprig of mint.