Whisk together dairy free milk and cornflour until well combined.
Heat a medium pot to medium heat. Add coconut milk, rice syrup, agar agar and the cornflour mixture. Bring up to a simmer while whisking and cook for 5 minutes or until the mixture thickens.
Whisk in the vanilla extract and salt, then pour the mixture into ramekins.
Place in the fridge to set for 1-2 hours.
Meanwhile, heat a small frying pan to medium-high heat. Add the desiccated coconut and cook for 2-3 minutes or until golden and toasted. Transfer to a bowl and set aside to cool.
Once the créme brûlèe has set, sprinkle 1-2 tsp sugar in a thin layer, evenly over each one. Torch the sugar with a blow torch until caramelised and golden.
Garnish with toasted coconut. Serve and enjoy immediately.
Seasonal fresh fruit such as sliced navel oranges from Gisbourne, orange zest and fresh mint make the perfect topping or side to these coconut créme brûlèe.
If you don’t have a blow torch, you can make the sugary golden caramelised topping separately. Heat a small saucepan to medium heat. Add a quarter cup of caster sugar and cook for 3-5 minutes or until the sugar has melted and turned golden brown. Remove from the heat, then quickly and carefully pour over the top of each créme brûlèe, straight out of the fridge. Swirl the ramekins to spread the golden sugar over the top in an even layer. Leave to sit for 1-2 minutes to allow the sugar to harden.
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