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Dairy-free crema volteada
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Dairy-free crema volteada

This is a dairy-free version of the Peruvian classic dessert crema volteada.
Course Dessert
Cuisine Peruvian
Keyword coconut cream, coconut milk, dairy free, dessert, eggs, Peruvian cuisine, Peruvian food
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings 8

Ingredients

  • 6 large eggs
  • 1 cup coconut milk
  • 1 cup coconut cream
  • 1/4 cup honey
  • 1 tbsp vanilla essence

To serve

  • honey or maple syrup

Instructions

  • Preheat oven to 170°C.
  • Get a small square or rectangular oven-safe dish (I use a 20cm x 20cm Pyrex) and a larger baking tray with high rims. Line the oven-safe dish with baking (wax) paper. Line the baking tray with paper and place the oven-safe dish on top.
  • Boil a kettle of water.
  • Crack eggs in a medium-sized bowl and whisk with an electric mixer.
  • Add coconut milk and cream, honey and vanilla essence and whisk until frothy.
  • Pour mixture into oven-safe dish. Place in oven and carefully pour the boiling water in the baking tray, until the water has reached at half of the oven-safe dish height.
  • Bake for 60 to 70 minutes, until set.
  • Let cool down and chill in the fridge.
  • When ready to serve, place a platter on top of the dish and invert carefully.
  • Cut in portions and serve topped with honey or maple syrup.