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!
Coconut Créme Brulee
Ingredients: serves 6
8 Egg yolks
1 tin coconut milk (400ml)
100g creamed coconut
4 large bananas
sesame seeds and brown sugar to sprinkle on top
sprig of 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 approx 400g cream to make a total 650g
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 & sugar mixture
Place in 6 large ramekins
Bake in bain maire for 30-40 mins until just cooked – the middle should still have a wobble when shaken gently
- Sprinkle with sesame seeds
Cover in a layer of slice of banana
11. Sprinkle with Brown sugar
- Warm in the oven
Glaze sugar until brown
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!
And here’s a sneak peek behind the scenes in the Ngala Lodge kitchen!
Boutique Travel Blog’s founder and editor, Kathryn, also blogs at TravelWithKat.com where she shares her passion for discovering new countries, cultures and cuisines.