Dessert Food and Drink

Coconut Crème Brûlée

Last modified on March 6th, 2018 at 1:05 am

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, it’s 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 swapped 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.

Flat lay of Coconut Creme Brûlée Ingredients and Flat Lay of Finished Coconut Creme Brûlée

“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 was one of the first desserts Philip ever made for me. It was the first Christmas we celebrated together and the first three course meal he had ever made for me  – arugula salad, duck with a cherry glaze and a traditional crème brûlée.

Warming coconut milk with vanilla bean, slowly temper the liquid with your bowl of yolks mixed with sugar, careful not to scramble your eggs. To ensure an even silkier consistency, sieving it key before you pour your liquid into your ramekins. Once baked, allow to cool in the refrigerator before topping with sugar and blowtorching. Top with fruit, mint leaves and nuts if desired. Click here for our Raspberry Rosé Creme Brûlée recipe.

Philip pouring coconut milk into a saucepan, tempering the eggs, and pouring the brûlée into ramekins

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

Close up of Coconut Creme Brûlée on a pink plate

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.

Bon appetit,

Chef Sous Chef



Coconut Crème Brûlée

Close up of Coconut Creme Brûlée on a pink plate

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

  • Author: Chef Sous Chef
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 3-4 brûlées
  • Category: Food + Drink, Dessert
  • Cuisine: Dairy-Free, French


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


No. 1 | Preheat oven to 325°, and start a kettle of water to boil.

No. 2 | Pour coconut milk into saucepan. Cut the vanilla bean lengthwise and using the back of a small knife, scrape the seeds into the coconut milk. Bring mixture to a simmer, stirring every so often. Remove from heat and allow to cool for 5 minutes.

No. 3 | In a medium bowl, whisk together the egg yolks and sugar. Slowly pour in the hot coconut milk while stirring the egg yolks. Pour the mixture through a sieve to remove any small lumps.

No. 4 | Place ramekins in a deep baking dish. Pour an equal amount of brûlée mixture into each ramekin. Carefully pour the boiling water into the baking dish around the ramekins. Be sure not to get any water into the brulees.

No. 5 | Place in the preheated oven for 45 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.




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  • 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

  • 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.

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