We've taken an iconic dessert on a tropical holiday with this lime and coconut crème caramel recipe - and it's divine!
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Run a small sharp knife around the edge of the crème caramel to loosen from the pan. Place a rimmed serving platter on top of pan and quickly turn over to invert. Decorate the crème caramel with the mango slices and cut into wedges to serve.
Serve with toasted coconut flakes andlime zest.
Swap me: You can use any tropical fruit, such as lychees or passionfruit, for the topping.
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