Recipe courtesy of Emeril Lagasse
8 servings


  • 1 quart heavy cream
  • 1 vanilla bean, split in half
  • 1 cup coco lopez
  • 2 cups fresh coconut
  • 10 egg yolks


Preheat oven to 300 degrees F. Combine the cream, scraped vanilla, whole vanilla bean, and coconut milk in a sauce pan over medium heat. Bring the cream up to a boil and reduce to a simmer. Simmer the cream for 5 minutes. Remove from the heat and discard the vanilla bean. In an electric mixer, beat the yolks. Gradually pour the hot cream into the mixer. Mix until incorporated. Strain the liquid into a pitcher. Fold in the fresh coconut. Place eight (3/4 cup) ramekins in a roasting pan. Fill the ramekins to the rim with the custard. Pour water into the roasting pan 1/2 way up the sides of the ramekins. Cover the pan loosely with foil and bake for 1 to 1 1/2 hours or until set. Remove from the pan and let the custards cool completely. Place in the refrigerator and chill for 1 hour. Garnish with whipped cream, chocolate shavings and espresso powder.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Butterscotch Pot de Creme

Recipe courtesy of Zoë François

Slow-Cooker Coconut Braised Pork

Recipe courtesy of Patrick Decker

Fresh Margaritas

Recipe courtesy of Bobby Deen

Tuna Creme Fraiche

Recipe courtesy of Haylie Duff

Fresh Salmon Croquettes

Recipe courtesy of Bobby Deen

Vegetarian Pot Pie

Recipe courtesy of Aida Mollenkamp

Pot Roast

Recipe courtesy of Alton Brown

Coconut Cake

Recipe courtesy of The Blackbird

Salmon with Coconut Sauce

Recipe courtesy of Bal Arneson

Trending Videos

So Much Pretty Food Here