One of my favourite boutique hotels in West Africa is without doubt Ngala Lodge in The Gambia. Here their executive chef, Jonathan Groves, shares his recipe for this delicious Coconut Créme Brulee. He tells me it has been a great hit with their guests. Mind you, I’ve never tasted anything at their restaurant that hasn’t been a huge hit with me!

Ngala restuarant

Coconut Créme Brulee

Ingredients: serves 6

8 Egg yolks
30g sugar
1 tin coconut milk (400ml)
100g creamed coconut
400g cream
4 large bananas
sesame seeds and brown sugar to sprinkle on top
sprig of mint to garnish

  1. Pre-heat the oven to 150° C (or gas mark 2)

  2. Slowly reduce the coconut milk  and the creamed coconut to approx 250g

  3. Then add approx 400g cream to make a total 650g

  4. Heat slowly until JUST boiling & then remove from heat

  5. Whisk the egg yolks and the sugar untill thick and  pale yellow and double in quantity

  6. Whisk the coconut and cream mixture into the egg & sugar mixture

  7. Place in 6 large ramekins

  8. Bake in bain maire for 30-40 mins until just cooked – the middle should still have a wobble when shaken gently

TO SERVE

  1. Sprinkle with sesame seeds

  2. Cover in a layer of slice of banana

11.  Sprinkle with Brown sugar

  1. Warm in the oven

  2. Glaze sugar until brown

  3. Top with a sprig of mint

and in true Ngala style serve on a banana leaf and a  lemon grass leaf.

If you try any of the recipes on this site I’d love to hear from you. Enjoy!

Creme Brulee

And here’s a sneak peek behind the scenes in the Ngala Lodge kitchen!

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