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Coconut and Lemon Brulée



  • 1.

    Add the coconut powder to the cream and slightly warm the full cream in a pot on the stove.

  • 2.

    Place the egg yolks with the sugar in a bowl and whisk briskly, creaming the mixture.

  • 3.

    Add the cream to the mixture and add the Lemon Myrtle.

  • 4.

    Place in moulds and place into a deep tray and half fill with warm water half way up the sides of the moulds; cover entire tray with foil; make sure it’s covered extremely well, as any gap will cause the brulée to scramble.

  • 5.

    Place in a 160°C oven for 45 minutes.

  • 6.

    Remove the moulds immediately from the water bath and allow to cool. refrigerate for at least 3-4 hours.

  • 7.

    Slice the bananas on a diagonal and fan the slices out over the tops of the brulée.


*Lemon Myrtle can be purchased at:

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Coconut and Lemon Brulée.


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