Coffee
Ingredients
- 1/2 cup coconut cream
- 2/3 cup (150ml) almond milk
- 1/4 cup (50ml) ml very strong coffee
- 1 tsp vanilla paste
- 3 tbsp coconut sugar
- 2 tbsp corn flour
- 3 tbs caster sugar, to finish
Preparation
Place the coconut cream, almond milk, coffee, vanilla paste, sugar and corn flour in a pot and whisk well
Place it on a medium-low heat and cook, stirring frequently, until the mixture becomes thicker and coats the back of the spoon
Pour into 2 ramekins and set 3-4 hours in the fridge
When set, coat the top of the cream with a thin layer of caster sugar and brûlée either with a blowtorch or by putting it under the oven grill until caramelized
Serve immediately