SHF #33: Coconut Creme Caramel with Pineapple Concasse

Author: swampkitty05  //  Category: Cooking Light, Food Blogging Event, Food Porn, Healthy, Recipes, Weight Watchers

The theme for this edition of Sugar High Friday is “Tropical Paradise”, and the first thing that popped into my head when hearing the theme was “pina colada”. Don’t ask me why – maybe I equate the tropics with sitting on a beach sipping on a pina colada? But, unfortunately, a drink is not a dessert, so pina coladas were right out the door.

What I decided on features the two main ingredients in a pina colada – pineapple and coconut. And the kicker? This very rich, very satisfying dessert is a Cooking Light recipe (read: guilt free in moderation). The pineapple concasse works well with it – slight acidity to offset the sweetness of the creme caramel. It would have been interesting to see what it would have been like with the suggested basil, but my husband nixed that idea very quickly (“basil? in a dessert? hell no.”).

cremecoconut

Coconut Creme Caramel with Pineapple Concasse
recipe courtesy Cooking Light

1/3 c. sugar
3 tbsp. water
Cooking Spray
3 large eggs
1 large egg white
1 2/3 c. reduced-fat 2% milk
1/2 c. sugar
1/3 c. cream of coconut
2 tsp. vanilla extract
1/8 tsp. salt
Pineapple concasse (recipe below)

Preheat oven to 325 degrees. Combine 1/3 cup sugar and water in small, heavy saucepan over medium-high heat, and cook until sugar dissolves, stirring frequently. Continue cooking until golden (about 10 minutes). Immediately pour into 6 (6 ounce) ramekins or custard cups coated with cooking spray, tilting each ramekin quickly until caramelized sugar coats bottom of cup.

Places eggs and egg white in a medium bowl, and stir well with a whisk. Add milk and next 4 ingredients, stirring until well blended. Divide egg mixture evenly among prepared ramekins. Place ramekins in a 13×9 inch baking pan, and add hot water to pan to a depth of one inch. Bake at 325 degrees for 50 minutes or until a knife inserted in the center comes out clean (ours took 60-65 minutes). Remove ramekins from pan. Cover and chill at least 4 hours.

Loosen edges of custard with a knife or rubber spatula. Place dessert plate, upside down, on top of each ramekin; invert onto plate. Serve with about 1/4 cup of pineapple concasse.

Pineapple Concasse

1 1/2 c. finely chopped pineapple
1 tbsp. thinly sliced fresh basil
1 tsp. sugar
1 tsp. fresh lime juice

Combine all ingredients in a small bowl. Cover and chill at least 4 hours.

Nutrtion (totals include pineapple concasse): 239 cal (26% from fat), 6.9 g fat, 6.6 g pro, 38.5 g carb, 0.9 g fib, 5 WW points

7 Responses to “SHF #33: Coconut Creme Caramel with Pineapple Concasse”

  1. Patricia Scarpin Says:

    It looks so good I couldn’t believe it’s a light recipe. :)

  2. Deborah Says:

    This looks amazing!

  3. steph Says:

    mmm…that looks really good. i love creme caramel!

  4. Mary Says:

    It looks so absolutely creamy! Thanks for participating in SHF.

  5. Lisa Says:

    Wow that looks fabulous! And I’m so excited it’s a light version – party on!

    xoxo

  6. Susan Says:

    Saw this post on DMBLGIT? It does. I just posted a similar recipe last night. Creme caramel is a divine dessert.

  7. Missy Says:

    Thanks so much for posting this, I'm trying to drop a few pounds and a light dessert like this is a godsend! Going to try it this weekend!

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