Instructions: Put the milk and grated or powdered coconut in a saucepan on the simmering plate and warm through gently until dissolved.

Whisk the whole eggs and egg yolks together in a bowl until evenly blended. Gradually whisk in the coconut milk cream and 25g of the sugar.

Strain the mixture into a shallow 1.1 to 1.4 litre ovenproof dish which is about 40mm deep.

Stand the dish in the small roasting tin and pour in enough warm water to come halfway up the sides of the dish.

Slide the tin onto the fourth set of runners in the roasting ovenand bake for 10 to 15 minutes or until a skin begins to form on the surface.

Carefully transfer to the middle of the simmering ovenand cook for a further 45 to 50 minutes or until just set.

Slide the tin onto the fourth set of runners in the baking ovenand cook for 25-30 minutes or until just set.

Cool cover and chill thoroughly for several hours until firm.

Meanwhile put the remaining sugar in a shallow heavy based saucepan with the 3 tbsp water and the cream of tartar.

Place on the simmering plate until the sugar is dissolved then transfer to the boiling plateand boil steadily to a rich brown caramel.

Immediately remove from the heat and pour onto a lightly oiled or nonstick baking tray.

Leave the caramel to cool and harden then break into pieces and grind to a powder in a food processor or blender.

Sprinkle a thin even layer on top of the well chilled custard; reserve the remaining crushed caramel.

Stand the dish in the small roasting tin and surround with ice and cold water.

Slide the tin onto the top or second set of runners in the roasting ovenand cook for 5 to 10 minutes until the caramel has melted.

Take the dish out of the roasting tin and allow to cool completely.

To serve toss the banana in the lemon juice then mix with the mango and pineapple.

Place in a serving bowl and sprinkle with the remaining crushed caramel.

Serve with the creme brulee.

A tempting variation of this classic rich baked custard flavoured with coconut and served with a medley of tropical fruits.

Serves 8

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