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    Home » Recipes » Dessert Recipes

    Coconut Creme Brulee

    Published: Aug 16, 2013 · Modified: Feb 1, 2023 by Samantha Ferraro · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    You can do this Coconut Creme Brulee a few ways.  The creme has coconut milk in the recipe and then because I wanted even more coconut, I added sweetened coconut flakes too! You can leave that off and just have the classic sugar brulee or you can add a touch of sweetened flakes and then torch it! I think another delicious way to do it, would be to toast the shredded coconut first and then add it after you brulee the top.

    Coconut Creme Brulee via LittleFerraroKitchen.com

    Chocolate has a good reputation, it's always going to be the popular kid and the one people fall back on. But ya know...there are some other awesome sweet flavor friends out there too.

    Coconut Creme Brulee via LittleFerraroKitchen.com

    Coconut Creme Brulee via LittleFerraroKitchen.com

    Ingredients

    • Coconut Milk
    • Heavy Cream
    • Vanilla Bean
    • Sugar
    • Eggs Yolks
    • Hot Water

    Directions

    1. Preheat the oven to 325 degrees F. In a saucepan heat together the coconut milk, heavy cream and vanilla bean. Allow mixture to come to a light boil and then remove from heat and allow to sit for 15 minutes. Remove the vanilla bean and discard.
    2. In another medium-sized bow, whisk together ½ c sugar and egg yolks until well blended. Carefully whisk in the warm cream very slowly until the mixture is combined. You don't want to do this quickly because the hot cream could scramble the egg yolks.
    3. The best dish to use are creme brulee dishes and/or ramekins which are wide and shallow. Place ramekins in roasting pan (or cake pan) and pour cream mixture into ramekins. This recipe makes about 5-6 servings. Pour enough hot water into the roasting pan to come up halfway of the ramekins.
    4. Bake at 325 degrees F for about 40 minutes until the creme brulee is set but still "wiggles" slightly.
    5. Refrigerate creme brulees for at least 2 hours and up to 3 days.
    6. *You don;t want to brulee the top until right before serving.
    7. Take out creme brulee 10 minutes before ready to serve. Sprinkle sugar on top and lightly tap so it's an even layer. Use a blow torch to brulee the top until golden brown.
    8. Top with sweetened coconut flakes if desired.

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    Coconut Creme Brulee

    Samantha Ferraro

    LittleFerraroKitchen.com

    Sweet and light coconut creme brûlée recipe made with creamy coconut milk.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Chilling 2 hours hrs
    Total Time 2 hours hrs 55 minutes mins
    Course Dessert
    Cuisine French
    Servings 6 servings
    Calories 542 kcal

    Ingredients
     
     

    • 2 cups coconut milk
    • 2 cups heavy cream
    • 1 vanilla bean
    • ½ cup sugar + more for brulee crust
    • 6 large egg yolks
    • Hot water

    Instructions
     

    • Preheat the oven to 325 degrees F. In a saucepan heat together the coconut milk, heavy cream and vanilla bean. Allow mixture to come to a light boil and then remove from heat and allow to sit for 15 minutes. Remove the vanilla bean and discard.
    • In another medium-sized bow, whisk together ½ c sugar and egg yolks until well blended. Carefully whisk in the warm cream very slowly until the mixture is combined. You don't want to do this quickly because the hot cream could scramble the egg yolks.
    • The best dish to use are creme brulee dishes and/or ramekins which are wide and shallow. Place ramekins in roasting pan (or cake pan) and pour cream mixture into ramekins. This recipe makes about 5-6 servings. Pour enough hot water into the roasting pan to come up halfway of the ramekins.
    • Bake at 325 degrees F for about 40 minutes until the creme brulee is set but still "wiggles" slightly.
    • Refrigerate creme brulees for at least 2 hours and up to 3 days.
    • *You don;t want to brulee the top until right before serving.
    • Take out creme brulee 10 minutes before ready to serve. Sprinkle sugar on top and lightly tap so it's an even layer. Use a blow torch to brulee the top until golden brown.
    • Top with sweetened coconut flakes if desired.

    Nutrition

    Calories: 542kcalCarbohydrates: 22gProtein: 7gFat: 50gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 284mgSodium: 40mgPotassium: 261mgSugar: 19gVitamin A: 1426IUVitamin C: 1mgCalcium: 89mgIron: 3mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Comments

    1. allie@sweetpotatobites says

      August 16, 2013 at 9:48 am

      5 stars
      Given that I am obsessed with coconut, I am definitely giving this a try! I've never made creme brulee before.

      Reply
      • Samantha says

        August 16, 2013 at 10:04 am

        It is so good!! Actually....I may make a quick batch today...so hold off on making it!

        Reply

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