200g coconut sugar, finely crushed
270ml coconut cream
2 egg yolks
⅓ cup passionfruit juice
½ cup water
3 passion fruit
Sprig of mint, to garnish
Preheat the oven to 150°C.
Combine 100g coconut sugar and ½ cup water in a small saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and cook for 4-5 minutes or until caramelised. Dip a pastry brush in water to remove any crystallised sugar on the side of the pot.
Combine remaining coconut sugar and coconut cream in a saucepan and stir over medium heat until sugar dissolves, then bring just to a boil, stirring regularly. Allow to cool slightly.
Whisk eggs, yolks and passionfruit juice to combine. Gently pour the coconut cream mixture in a steady stream into the eggs, and use a whisk to combine.
Pour caramel into the base of six ½ cup-capacity ovenproof dariole moulds. Pour the coconut cream mixture over a spoon into the moulds. By pouring the mixture over a spoon it will help avoid disrupting the caramel.
Place the moulds into a deep baking dish. Fill the dish halfway up sides of moulds with boiling water, and bake for 20-25 minutes or until just set.
Remove moulds from water, place on a tray and refrigerate until cold.
Carefully run a thin paring knife around the edge of the creme caramel, and flip it onto a plate. Drizzle passion fruit over the coconut creme caramel to serve. Garnish with a sprig of mint.