Coconut Crème Brûlée

Last modified on August 13th, 2019 at 2:55 pm

Three taps of a spoon cracks the caramelized sugar, exposing a silky custard cream centre of our Coconut Crème Brûlée, made using minimal ingredients and simple steps.

Crème brûlée is the ultimate dessert. What’s not to love? Decadent and luxurious, Crème brûlée is typically topped with fruits and herbs, a glass crust glazed of caramelized sugar and a rich, velvety custard centre that’ll have you melting with every bite.

Close up of Coconut Creme Brûlée topped with Raspberries on a Pink Plate

Traditionally made with cream, we’ve opted for a dairy-free crème brûlée, swapping out heavy dairy for silky coconut milk, adding to the richness of the dish yet keeping it simple. And while it seems like a dessert that is easier to order off a menu than make yourself, our Coconut Crème Brûlée uses minimal ingredients and simple steps, that’ll still have you melting with every bite.

“Crème Brûlée is the ultimate ‘guy’ dessert. Make it and he’ll follow you anywhere.” – Ina Garten

Close up of Three Coconut Creme Brûlées topped with Raspberries


While I adore Ina for her classic techniques, she takes the cake with this advice. Crème brûlée is one of the first desserts Philip made for me on our first Christmas we celebrated together, and the first three course meal he ever made for me  – arugula salad, duck with a cherry glaze and a dairy-free crème brûlée.

Three taps of a spoon cracks the caramelized sugar, exposing a silky custard cream centre. And with one swoop of the two balancing textures our Coconut Crème Brûlée is the most tantalizing and decadent dessert and the perfect finish to any meal.

How to Make Coconut Crème Brûlée

Ingredients for dairy free creme brulee

Preparation

Set your oven to 325° F and bring a kettle of water to boil.

How to Make the Custard

Pour a can of coconut milk in a saucepan on medium heat. Whisk in the seeds from one vanilla bean and heat until just before it starts to simmer.

Pouring coconut milk into a saucepan

In a medium sized mixing bowl, whisk the egg yolks and sugar together. until they are fluffy and bright yellow. Gradually add the hot coconut milk into the eggs while continuously stirring. Pour through a sieve and into a measuring cup to remove any lumps.

Pouring milk from a saucepan into eggs while whisking

Baking Crème Brûlée

Place 4 ramekins in a deep baking dish and pour an equal amount of brûlée mixture into each. Transfer the baking dish to your oven and carefully pour enough hot water around ramekins to come about half and inch from the lips . Ensure not to get any water into any of the brûlées.

Pouring dairy-free creme brulee mixture into ramekins

Bake for 40 minutes, until the centre of the brûlées are set. The custard should jiggle a little bit when shaken. Cool to room temperature on a wire rack then cover and transfer to your fridge for at least two hours.

How to Brûlée the Coconut Crème Brûlée

Just before serving, sprinkle 1 tablespoon of sugar on each brûlée and using a blowtorch (affiliate link) caramelize the sugar on top until brown. If you’re in a pinch and don’t have a torch you can caramelize the sugar using your oven. Serve this decadent dairy-free crème brûlée with fresh berries and mint.

Philip's hand holding a torch to brûlée the coconut creme brûlée

Bon appetit,

Chef Sous Chef

Helpful Tools and Ingredients to Make Crème Brûlée

Below are affiliate links to products that will assist you in making the perfect dairy-free crème brûlée. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.

Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!

Close up of Coconut Creme Brûlée on a pink plate
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Coconut Crème Brûlée

Close up of Coconut Creme Brûlée on a pink plate

Using a coconut milk and vanilla base, this dairy-free coconut crème brûlée is sweet, silky, and rich yet simple to make. Using just a few simple ingredient, but with the look of restaurant quality, this makes for a great dessert for special occasions.

 

  • Author: Chef Sous Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 34 brûlées 1x
  • Category: Food + Drink, Dessert
  • Method: Oven, Baked
  • Cuisine: Dairy-Free, French
Scale

Ingredients

  • 1 can full fat coconut milk (400ml)
  • 5 large egg yolks
  • 1/2 cup sugar + 3 tbsp
  • 1 whole vanilla bean

Instructions

No. 1 | Preheat your oven to 325° F and brink a kettle of water to boil.

No. 2 | Pour coconut milk into saucepan on medium heat. Cut the vanilla bean in half lengthwise and place cut side up on the cutting board. Using the back of a small knife, scrape the seeds from the pods and whisk them into the coconut milk. Heat until just before it comes to a simmer then remove from heat. 

No. 3 | In a medium bowl, whisk together the egg yolks and 1/2 cup sugar, until fluffy and vibrant yellow colour. While whisking the eggs, gradually pour in the hot coconut milk. Once well incorporated, pour the mixture through a sieve and into a measuring cup. 

No. 4 | Place ramekins in a deep baking dish. Pour an equal amount of brûlée mixture into each ramekin. Set the baking dish in the oven then carefully pour the hot water into the baking dish around the ramekins, at least 1/4 inch from the top of the ramekins. 

No. 5 | Bake for 40 minutes. Remove from the oven and check doneness by giving them a little shake. The mixture should jiggle but not be liquidy – similar to jello.

No. 6 | Once the ramekins are cool enough to handle, place them on a wire rack to cool to room temperature then transfer them to your fridge for at least two hours to set.

No. 7 | When ready to serve, sprinkle 1 tbsp of sugar on each brûlée and using a blowtorch caramelize the sugar on top until brown.

No. 8 | Serve with fresh berries and mint.

Keywords: dairy-free creme brûlée recipe, dairy-free dessert recipe, coconut milk recipe

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12 Comments

  • Reply
    Stephanie
    November 17, 2017 at 6:55 pm

    I was surprised by how good the texture was. The coconut milk was so delicious!

    • Reply
      Chef Sous Chef
      November 20, 2017 at 8:15 am

      Thanks Stephanie!

  • Reply
    Kelly
    April 8, 2018 at 4:30 pm

    Can this be made with sous vide

    • Reply
      Chef Sous Chef
      April 8, 2018 at 7:47 pm

      Hi Kelly,

      We’ve never thought of cooking the brûlée sous vide and couldn’t tell you whether it would work with this recipe. Here is an article with instructions which may be helpful https://www.chefsteps.com/activities/creme-brulee

  • Reply
    Jahnavi
    April 16, 2018 at 9:19 pm

    I don’t have vanilla beans. How many teaspoons of vanilla extract is 1 vanilla bean equivalent to? I’d appreciate your feedback.

    • Reply
      Chef Sous Chef
      April 16, 2018 at 9:57 pm

      Hi Jahnavi

      Thanks for the question. You can use 1 tsp of vanilla extract for one vanilla bean.

  • Reply
    Robert Dufort
    June 16, 2018 at 9:36 am

    I am replacing vanilla bean with 3 tsp of matcha (green tea powder) I will let you know if it was good. Thank you for this simple recipe.

    • Reply
      Chef Sous Chef
      June 16, 2018 at 10:28 am

      That sounds delicious! I’m curious how the colour will turn out. Please let us know the results! Good luck Robert.

  • Reply
    Josephine’
    August 13, 2019 at 2:50 pm

    Are the +3 tablespoons of sugar for mixing with the egg yolks or for the brûlée?

    • Reply
      Chef Sous Chef
      August 13, 2019 at 2:56 pm

      Hi Josephine. The 3 tbsp of sugar is to sprinkle on top of the set custards for the brûlée. Thanks for stopping by, please come back and let us know how the recipe turned out for you!

  • Reply
    Ann Wright
    December 10, 2019 at 10:12 pm

    How long will these last in the refrigerator? I am trying to figure out how much in advance I could make these.

    • Reply
      Chef Sous Chef
      December 11, 2019 at 2:12 pm

      Hi Ann, I have made them up to 12 hours before serving. You should be able to make them the day before serving I imagine.

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