Coconut Passion Brulee

We at LatinoLife are embracing Veganuary or 'Veganenero' as we say in Spanish. Come on its only one month! But, as we've hit the half-way wall of mid January we could do with a bit of inspiration, so we asked our favourite Colombian chef Marlon, and he gave us this version of Creme Brulée, not only full of tropical Latin flavour but dairy-free too!

by Marlon

INGREDIENTS

400 ml Coconut Milk

150 g Passion Fruit Puree

50 g Corn Flour

60 g Caster Sugar

2 Tsp Vanilla Extract

1 Pinch of Salt (1/16 Tsp)

1 Pinch of Turmeric (1/16 Tsp)

1 Drop of Black Pepper (1/64 Tsp)

Caramelisation: 1 tsp caster sugar per ramekin

INSTRUCTIONS

Mix all ingredients in a blender. Make sure the coconut milk is cold, otherwise the mixture might become lumpy.
Pour into a cold pan, and stir on medium heat until it thickens.
Spoon the mixture into ramekins, leave it to cool down, and let it set in the fridge for at least 1 hour.
To caramelise, sprinkle caster sugar on top and use a blow torch. Leave to cool down.
Enjoy with a vegan shortbread.