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    Home » Dessert

    Coconut Crème Brûlée

    Published: Jul 26, 2017 · Modified: Mar 17, 2021 · 3 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This creamy coconut crème brûlée is a dairy-free version of the classic dessert, made with coconut milk, egg yolks, and a burnt sugar topping.

    Breakfast Crème Brûlée in Small Ramekins with Strawberries on Top

    Guys, I love crème brûlée.

    I love that it’s oh so fancy, but is made with ingredients I have on hand.

    Or at least, ingredients I usually have on hand.

    A while back, I was preparing an anniversary dinner for my parents, and had everything planned out to make classic French crème brûlée.

    The main course (fish meunière), perfect.

    The sides (ratatouille tian and French lentil salad), perfect.

    But when I started to make the dessert, I realized something. I’d forgotten to buy heavy cream.

    The horror.

    At first, I panicked, thinking, “You can’t make crème brûlée without cream! After all, cream is in the name!“

    But then, I realized I had a can of coconut milk in my cabinet, and everything fell into place.

    This coconut crème brûlée is made with coconut milk instead of cream, egg yolks, and a delicious burnt sugar topping.

    What Is Crème Brûlée?

    Crème brûlée is French for burnt cream, and is a baked custard topped with caramelized sugar.

    If you want to try an herbal version, try this lavender crème brûlée.

    Can I Use a Carton of Coconut Milk Instead of a Can?

    No.

    Canned coconut milk is thicker than the kind you buy in cartons, and won’t create the thick, creamy custard we’re looking for.

    Can I Use Less Sugar?

    Yes.

    Coconut milk is a little bit sweeter than cow’s milk, so while I wouldn’t use less sugar in traditional crème brûlée, here you can if you want to.

    To make this less sweet, use less sugar in the custard. I’ve also completely skipped the sugar in the custard, and it was still tasty.

    That said, if you use less sugar, this dessert won’t be as rich and decadent.

    Don’t skip the sugar on the top of the coconut crème brûlée though, because you need it to create the glassy sugar top.

    Do I Really Need Ramekins?

    You need small oven-safe dishes to bake the custards.

    Over the years, I’ve used a few different styles of ramekins.

    If you’re looking for small ramekins that stack easily and don’t take up much room in the cabinet, I like these Pyrex ramekins.

    Otherwise, I like to use white porcelain ramekins.

    Do I Need a Kitchen Torch?

    You do not!

    You can create the burnt sugar top by using the broiler on your oven.

    That said, the broiler won’t always create a perfectly glassy burnt sugar top, especially if you’re using a broiler on an electric oven.

    If you love crème brûlée, I recommend buying a butane kitchen torch. Keep in mind that you’ll also need to pick up a can of butane to use the torch.

    Breakfast Crème Brûlée in Small Ramekins with Strawberries on Top

    How to Make Coconut Crème Brûlée

    Start by heating the coconut milk.

    Bring it to a boil and then set it aside, off-heat.

    Heat Cream + Milk
    Heat Coconut Milk

    Next, whisk together egg yolks, sugar, vanilla extract, and a little citrus zest.

    Whisk Egg Yolks, Sugar + Vanilla
    Whisk Egg Yolks, Sugar + Vanilla

    At this point, you can whisk in some shredded unsweetened coconut if you really want to make this dessert extra coconut-y.

    Next, begin whisking the eggs and slowly pour the warm coconut milk into the egg mixture.

    Make sure to keep whisking the whole time that you’re adding the milk. It will keep the eggs from scrambling.

    Slowly Whisk Warm Cream Into Eggs
    Slowly Whisk Warm Milk Into Eggs
    Whisk Until All Cream Is Incorporated
    Whisk Until All Cream Is Incorporated

    Next, place the ramekins inside a large baking dish.

    Carefully pour in the custard, and skim off any large bubbles.

    Pour hot water into the baking dish around the ramekins, taking care to avoid splashing water into the custard. Continue pouring water until it reaches halfway up the ramekins.

    Add Crème Brûlée Batter to Ramekins
    Add Crème Brûlée Batter to Ramekins

    Bake the crème brûlée until the centers begin to set.

    The edges will still be a little jiggly.

    Bake Until Center of Custard Is Set
    Bake Until Center of Custard Is Set

    Remove the custards from the baking dish, and chill them for at least three hours.

    Make sure they’re cool to the touch before moving onto the next step.

    Just before serving, sprinkle about a tablespoon of sugar on each custard. Use your torch (or the broiler) to burn the sugar.

    The sugar will bubble, and then as it cools, harden into a glass-like top.

    Add Sugar + Torch or Broil
    Add Sugar + Torch or Broil

    Top the coconut crème brûlée with berries (if you want to!) and serve them right away. 

    Bon appétit!

    Cracking the Hardened Sugar on Breakfast Crème Brûlée in Small Ramekins with Strawberries on Top
    This Breakfast Crème Brûlée is a lighter take on the classic dessert, and is a creamy, custardy solution to all your breakfast needs and wants.
    Print Recipe Save Recipe Saved!
    5 from 3 votes

    Coconut Crème Brûlée

    This creamy coconut crème brûlée is a dairy-free version of the classic dessert, made with coconut milk, egg yolks, and a burnt sugar topping.
    Author: Sarah Trenalone
    Prep Time10 mins
    Cook Time50 mins
    Chilling Time:3 hrs
    Total Time4 hrs
    Course: Dessert
    Cuisine: French
    Diet: Gluten Free, Vegetarian
    Servings: 6 people
    Calories: 293kcal
    Freezer Friendly?
    No
    Will It Keep?
    No (See Notes)
    Prevent your screen from going dark

    Equipment

    • 4 – 6 ramekins
    • kitchen torch (optional)

    Ingredients

    Coconut Custard:

    • 1 quart water (for water bath)
    • 13 ounce can coconut milk (not light)
    • 4 egg yolks
    • ⅓ cup sugar
    • ¼ cup shredded unsweetened coconut (optional)
    • ¼ teaspoon vanilla extract
    • zest of 1 lemon or orange

    Topping:

    • 6 tablespoons sugar, divided (or less, use ~1 TB per ramekin)
    • berries, if desired

    Instructions

    • Preheat oven to 300ºF. Begin boiling water in a tea kettle (or in a small pot).
      Use a microplane grater to zest the lemon or orange. Take care to only remove the zest, and not the white pith.
      Add coconut milk to a pot and heat over medium heat. Bring to a boil and remove from heat.
      Heat Cream + Milk
    • In a large bowl, whisk together egg yolks, sugar, shredded coconut (if using), vanilla extract, and citrus zest. Whisk until combined but not airy.
      Whisk Egg Yolks, Sugar + Vanilla
    • Slowly begin whisking the warm milk into the egg mixture. As you pour, continue whisking constantly. (This will help keep the eggs from cooking.)
      Whisk Until All Cream Is Incorporated
    • Place 4-6 ramekins into a large baking dish. Divide the batter between the ramekins. Skim off any large bubbles.
      Carefully pour the hot water into the casserole dish, taking care not to splash water into the ramekins. Add water until the water level reaches halfway up the ramekins.
      Add Crème Brûlée Batter to Ramekins
    • Bake about 50-60 minutes, until the centers are set. If using very shallow ramekins, begin checking on the custards earlier (after about 35-40 minutes).
      Remove the custards from the baking dish and set aside to cool. Once they've reached room temperature, move the ramekins to the fridge.
      Chill for at least 3 hours or up to 2 days. (The sugar won't caramelize as well if the custard isn't cold.)
      Bake Until Center of Custard Is Set
    • Just before serving, sprinkle about 1 tablespoon of sugar evenly across the top of each custard.
      Torch method:
      Use a kitchen torch to burn the sugar by moving the torch slowly across each custard dish. The sugar will darken and bubble up. Allow the bubbles to subside and the sugar to harden before serving. The sugar will harden within just a minute or two.
      Broiler method:
      Optionally, set the custards in a shallow pan filled with ice. (This will keep the custard cold while broiling.)
      Move an oven rack to about 4" below the broiler, and preheat the broiler to high. Move the custards under the broiler, and watch carefully until the sugar browns and bubbles. Remove from the broiler immediately.
      The timing will depend on your oven. Gas broilers may work in seconds, electric broilers may take several minutes.
      Add Sugar + Torch or Broil
    • Optionally, top with fresh berries or sliced stone fruit. Serve the crème brûlée immediately.
      This Breakfast Crème Brûlée is a lighter take on the classic dessert, and is a creamy, custardy solution to all your breakfast needs and wants.

    Notes

    To prepare ahead of time: Bake custards in the water bath + chill for up to two days.  Wait until just before serving to caramelize the sugar.
    Leftover crème brûlée: Store leftover custards in the fridge for up to a day.  The sugar will not stay crunchy.

    Nutrition

    Calories: 293kcal (15%) | Carbohydrates: 28g (9%) | Protein: 4g (8%) | Fat: 20g (31%) | Saturated Fat: 16g (100%) | Cholesterol: 130mg (43%) | Sodium: 17mg (1%) | Potassium: 194mg (6%) | Fiber: 2g (8%) | Sugar: 25g (28%) | Vitamin A: 173IU (3%) | Vitamin C: 2mg (2%) | Calcium: 25mg (3%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsI made this
    1. champagne-tastes

      September 29, 2016 at 5:57 pm

      Haha.. maybe if you add some OJ to the champagne and call it a mimosa! Sure thing!

      Reply
    2. champagne-tastes

      July 27, 2017 at 11:53 pm

      Thanks! Dessert for breakfast always seems like a good idea (and this one’s actually pretty healthy!!)

      Reply
    3. Ann

      August 14, 2018 at 9:30 pm

      5 stars
      This was good! I loved the coconut.

      Reply

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