1. Make a light caramel in  a saucepan and pour it into the dish or ramekins.  Tip to ensure that the caramel covers the surface. 
   
2. For the creme: In a large bowl, mix the condensed milk and the skimmed milk and 4 egg yolks.
   
3. Add the coconut. 
   
4. Whisk the egg whites until stiff peaks and fold them carefully into the mixture.
   
5. Pour the mixture into the dish or moulds and cook for 40-45 minutes at 170° in a bain-marie. 
   
6. Remove from the oven, allow to cool before unmoulding. 
7. Bon appétit!
   

Serve with a scoop of coconut ice cream or with custard. 

See Cheesecake with red fruits recipe.
See Chocolate crème brûlée recipe.
See Creme caramel recipe.
See Creme caramel with soya-milk and pralin recipe.
See Custard tart recipe.
See Creme caramel with coconut recipe