There’s nothing like ending a meal with something sweet and creamy. And thanks to this heavenly coconut creme brulee recipe, you can indulge in style!
Made with full-fat coconut milk, eggs, sugar, and vanilla, this classy dessert is way easier to make at home than you think!
The Best Coconut Creme Brulee Recipe
Also known as ‘Trinity cream’ and ‘burnt cream,’ crème brûlée is a kind of pudding that’s a lot like the original crema Catalana.
The key difference? That yummy hard sugar top!
Let’s be honest, that’s why we order it! It’s crunchy, sweet, and a little burned, which pairs so well with the creamy custard underneath.
Standard crème brûlée is made with heavy cream, but if you need a dairy-free version - or just like the flavor of coconut! - this recipe is for you!
It’s just as rich and creamy, and it’s absolutely irresistible.
How to Make Coconut Creme Brulee
This recipe is enough for two portions of crème brulee.
- 400 ml of full fat Coconut Milk (1 whole can)
- 5 large Egg Yolks
- 100 grams of White Sugar (1/2 cup)
- 1 tablespoon of Vanilla Paste or 1 whole Vanilla Bean
- 3 tablespoons of Sugar for garnish
- Preheat the oven to 160°C (325°F) and boil three cups of water.
- Place two ramekins into a baking sheet with sides at least 2 inches high.
- In a medium saucepan with a heavy bottom, add the coconut milk and vanilla. If using a whole bean, cut it in half, scrape out the seeds, and add everything to the pot, including the pod.
- Heat and stir the mixture over medium heat until it begins to lightly simmer.
- In a medium bowl, whisk the egg yolks with the sugar (100 grams) until it becomes fluffy and pale (3-5 minutes).
- Carefully pour the hot milk into the eggs, constantly whisking to keep them from scrambling. It should be a thin stream on the side of the bowl.
- Whisk until well combined, then strain the egg and milk mixture into a pitcher or measuring cup with a spout.
- Divide the crème brûlée mixture between the ramekins and place the tray into the oven.
- Pour the boiled water into the baking dish to surround the ramekins. It should reach 2/3 of the way up.
- Bake for 40 minutes. Check if they’re done by gently jiggling the tray. The custard should move slightly, like jello.
- Remove the ramekins from the oven and place them on a wire rack to cool.
- Move the crème brûlée into the fridge for at least 2 hours.
- Before serving, sprinkle with sugar and brûlée each with a Chef’s torch until it caramelizes.
- Serve and enjoy!
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