Coconut Creme Brulee

Coconut Creme Brulee

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This coconut creme brulee is easy to make and absolutely delicious! Silky smooth texture, a hint of coconut flavor and the perfect cracked sugar top make this creme brulee one you won’t be able to resist!

Creme brulee is one of my favorite desserts of all the time! I had some of the best during our trip to Paris and its one thing I always order if I see it on a restaurant’s menu! Coconut is one of my favorite flavors so combining the two made perfect sense. And honestly it turned out even better than I expected! It is the perfect dessert for a special occasion birthday or anniversary and it will be sure to impress! It is actually much easier to make than you might think and you can even make it if you don’t have a kitchen blowtorch!

Ingredients for coconut creme brulee

  • 2 cups unsweetened coconut milk
  • 2 cups heavy cream
  • 1 cup granulated sugar, divided use
  • 6 large egg yolks
  • 1 tsp coconut extract

How to make coconut creme brulee

  • Bring heavy cream and coconut milk to a boil in a saucepan.
  • Cover with a lid, turn off the heat and let cool for 15 minutes.
  • In a large bowl combine the egg yolks and half of the sugar and whisk until the mixture is thick and smooth (about a minute).
  • Slowly add the cooled milk mixture to the egg yolks whisking constantly.
  • Stir in the coconut extract.
  • Pour the coconut custard mixture in ramekins and place in a baking dish.
  • Pour boiling water in the baking dish creating a water bath for the creme brulees. Be careful to not pour any water in your creme brulee. You want the water be about 1 1/2 in high.
  • Carefully place baking dish with creme Brulee in the oven and bake for 40-45mins at 325F.
  • Creme brulee is ready when the top is set but it is still a little jiggly.
  • Remove creme brulee from the oven and let it cool at room temperature. Once completely cool, place creme brulee in the fridge.
  • Cool for at least 2 hours.
  • Top each creme brulee with 1 tbsp of sugar and place in the oven under the broiler. Let the sugar caramelize but be careful so it doesn’t burn.
  • Enjoy immediately!

How to make creme brulee ahead of time

After you bake the creme brulee, cover with cling wrap and place in the fridge for up to 2 days. Then right before serving caramelize the sugar under the broiler.

Why use coconut milk to make creme brulee?

I absolutely love coconut milk! It is delicious and nutritious. It also has a very mild coconut flavor so it is not strong at all. Make sure you use unsweetened coconut milk for this recipe! If you don’t have coconut milk on hand you can use all heavy cream.

Coconut extract substitute

What gives off the coconut flavor in this creme brulee it’s really the coconut extract! Coconut milk alone is just not enough. You can use vanilla extract instead but that would be more of a traditional vanilla creme brulee (still very delicious) but just don’t expect coconut flavor.

coconut creme brulee made with 5 ingredients in a ramekin bruleed under the broiler and served with fresh berries

Coconut Creme Brulee

This coconut creme brulee is easy to make and absolutely delicious! Silky smooth texture, a hint of coconut flavor and the perfect cracked sugar top make this creme brulee one you won't be able to resist!
Course Dessert
Cuisine French
Keyword coconut, coconut milk, creme brulee
Prep Time 15 minutes
Cook Time 45 minutes
cooling time 2 hours 2 hours
Total Time 3 hours
Servings 6

Ingredients

  • 2 cups unsweetened coconut milk
  • 2 cups heavy cream
  • 1 cup granulated sugar divided use
  • 6 large egg yolks
  • 1 tsp coconut extract
  • 4 cups hot water for water bath

Instructions

  • Preheat oven to 325F.
  • In a saucepan bring heavy cream and coconut milk to a boil.
  • Cover with a lid, turn off the heat and let it cool for 15 minutes.
  • In a large bowl combine the egg yolks and 1/2 cup of sugar and whisk until the mixture is thick and smooth (about a minute).
  • Slowly add the cooled milk mixture to the eggs whisking constantly.
  • Stir in the coconut extract.
  • Pour the coconut custard mixture in 8 oz ramekins and place in a large baking dish.
  • Pour hot water in the baking dish creating a water bath for the creme brulees. Be careful to not pour any water in the creme brulee. You want the water be about halfway up the ramekins.
  • Carefully place baking dish with creme brulees in the oven and bake for 40-45 minutes or until the top is set but it is still a little jiggly.
  • Remove from the oven, take out of the water bath and let cool to room temperature.
  • Refrigerate for at least 2 hours.
  • When ready to serve sprinkle 1 tbsp of sugar and place in the oven under the broiler. Let the sugar caramelize for about 3-5 minutes but be careful so the sugar doesn't burn.
  • Allow to set for 5 minutes then enjoy!

For more coconut milk recipes:

Coconut Milk Crepes

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