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.
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
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
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.
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.
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.
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.
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!
Coconut Crème Brûlée
- 1 can coconut milk 400ml
- 5 large egg yolks
- ½ cup sugar + 3 tbsp
- 1 whole vanilla bean
- Preheat your oven to 325° F and brink a kettle of water to boil.
- 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.
- In a medium bowl, whisk together the egg yolks and ½ 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.
- 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 ¼ inch from the top of the ramekins.
- 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.
- 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.
- When ready to serve, sprinkle 1 tablespoon of sugar on each brûlée and using a blowtorch caramelize the sugar on top until brown.
- Serve with fresh berries and mint.
- For best results, use a full-fat or premium coconut milk