This dreamy dairy-free creme caramel is a “dessert” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Marisa Raponi. For the creamy consistency, she uses the Coconut Milk Beverage from So Delicious.

Caramel Topping 3 tablespoons sugar 2 tablespoons water Crème Filling 1 cup Original or Vanilla So Delicious Coconut Milk Beverage, shaken 3 tablespoons sugar 2 eggs 1 teaspoon coconut extract (rum or orange extract can be substituted ) 2 to 3 tablespoons fresh grated coconut or desiccated coconut Pinch salt

To make caramel topping: Place the sugar in a small saucepan and drizzle the water over it. Swirl pan to help the sugar dissolve. Place the pan over high heat and bring to a boil. Do not stir! Watch carefully. Cook on high for approximately 3 to 5 minutes, or until the sugar mixture becomes dark golden brown. Do not let it burn or smoke. Occasionally swirl the pan to distribute the syrup as one side may burn because of the balance of the burner or stove. Immediately pour the syrup into the bottom of a 4 to 6 cup casserole ovenproof dish. Allow to cool. It will harden. This will be the decoration for the top. To make the crème filling: Preheat your oven to 325ºF. Whisk all filling ingredients together. Gently pour over the hardened syrup in your casserole dish. Bake for 20 to 25 minutes. The center will jiggle. Allow to cool at room temperature. Once cool, refrigerate the dairy-free creme caramel for 5 hours or overnight. It can be make 2-3 days in advance. Enjoy with love!