- 2 Lakeside Bell Peppers
- 1 Tbsp Coconut butter
- 2/3 Cups Coconut Milk
- 4 Egg Yolks
- 1 Egg
- 1/3 Cup Powdered Cane Sugar
- 1 Tsp Cinnamon
- 1/4 Cup Crystalized Coconut Sugar
- Fruits for decoration
Preheat the oven to 200° C / 400° F.
Place your Lakeside Bell Peppers on a baking tray and coat with coconut butter. Bake for 30 – 45 minutes.
Once fully cooked, peel and blend your baked peppers to create a roasted bell pepper puree.
In a bowl, whisk the egg yolks, sugar, cinnamon, and egg until foam is achieved. Add the pepper puree into the mixture and mix until fully incorporated.
Boil the coconut milk on medium heat. Gradually add the warm coconut milk to your mixture and mix until you reach a smooth, creamy consistency.
Transfer your mixture to a crème brûlée baking tray and bake with a water bath for 30 minutes.
Once the dessert is cold, dust with crystalized coconut sugar and caramelize using a torch.
Decorate with your choice of fresh fruits or spices and enjoy!