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Coconut Crème Brûlée

5 from 1 vote
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Coconut Crème Brûlée is so easy to make and tastes like paradise!

Coconut Crème Brûlée is so easy to make and tastes like paradise!

You know how you always hear of people finding like $20 in their back pocket when doing laundry or something? That never happens to me! I don’t carry around cash often so I don’t ever find cash stuffed into my dresses or anything cool like that.

However, I do have a really awesome story about how I forgot I still had money in this bank account that I had in college and discovered it last week!! So yeah, I opened up this bank account in college and after I graduated college, I never used it because I opened up another bank account with another bank. 5 years came and went and that old bank account was still open. I had some free time at work last week so I went in to that bank to close my account. Turns out, I still had $135 in there and since I was closing the account, they just gave it to me in cash! Haha, I walked out of there as if I won the lottery. I didn’t know I had that much left in there! Forgotten money is sometimes kind of cool ;)

Coconut Crème Brûlée is so easy to make and tastes like paradise!

Coconut Crème Brûlée is so easy to make and tastes like paradise!

Coconut Crème Brûlée is so easy to make and tastes like paradise!

When I was in Scottsdale last month, I had a coconut crème brûlée at one of the restaurants there and man, was I dreaming about that all month long. I knew I had to make a version of it at home! It’s so creamy and smooth and tastes just like paradise! My favorite part is the torched sugar on top. Breaking into that crunchy crust and getting into the rich custard below is like striking gold! Oh, and typing out crème brûlée is slightly annoying – anyone ever notice how many accent marks this dessert name has?! Haha

Coconut Crème Brûlée is so easy to make and tastes like paradise!

Coconut Crème Brûlée

Coconut Crème Brûlée is so easy to make and tastes like paradise!
5 from 1 vote
Prep Time: 1 day 25 minutes
Cook Time: 50 minutes
Total Time: 1 day 1 hour 15 minutes
Servings: 4
Author: Julie Chiou
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  • 1 cup (236 ml) heavy cream
  • 1 cup (236 ml) unsweetened coconut milk
  • ½ teaspoon coconut extract
  • 5 egg yolks
  • ½ cup (100 g) granulated sugar + more for topping


  • Preheat oven to 300 °F (149 °C). Have a kettle of boiling water ready.
  • Add heavy cream, coconut milk, and coconut extract to a small saucepan. Stir to incorporate and set over medium heat. Warm the mixture until bubbles form around the edges and steam begins to rise to the surface.
  • Remove from heat and let sit for 15 minutes to cool down a bit.
  • In the meantime, in a heatproof glass bowl, whisk together egg yolks and 1/2 cup of granulated sugar. Whisk until mixture is pale yellow. This will take about 5 minutes of heavy whisking. See notes below on how to create a less airy mixture.
  • Once the mixture is ready, temper the yolk mixture by adding a small ladle of the cream mixture to the yolk mixture and stir it gently. Once the yolk mixture is tempered, you can pour the remaining cream mixture to the yolk mixture.
  • Divide the custard amongst porcelain ramekins (I used two 5 3/4-ounce round ramekins and two crème brûlée dishes).
  • Place ramekins in a baking pan and pour the boiling water into the baking pan halfway up the ramekins, carefully making sure none of the water drips into the ramekins.
  • Loosely cover the baking pan with foil then carefully place into the oven.
  • Bake until the custards are just set around the edges, about 50 minutes. This will vary greatly depending on the depth and size of your ramekins.
  • Let custards cool in baking pan until able to transfer to a wire rack to cool completely.
  • Once cooled, cover each with plastic wrap and place into refrigerator to set overnight.
  • Prior to serving, sprinkle a heavy amount of granulated sugar on top and using a kitchen torch, carefully melt the sugar on top to your liking. Once the sugar hardens, you can eat!

Recipe Notes

Using a whisk makes the mixture really airy and bubbly so use a fork when mixing the yolks with the sugar. When using the fork, don't whisk in circles (creating more air), instead, keep the fork low and move it fast back and forth.
To check to see if your crème brûlée is ready, carefully shake the baking pan a little and if the center of the custard barely jiggles, then it's ready.


Serving: 1 serving | Calories: 376 kcal | Carbohydrates: 26 g | Protein: 3 g | Fat: 27 g | Sugar: 25 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating


Sunday 17th of September 2017

I tried three different coconut creme brulee recipes and this was the best! I did add a shot of coconut rum to the cream mixture. I also poured the cream mixture through a sieve because I had a film--but maybe heated it too much. The texture and flavor were amazing! Thank you!


Wednesday 26th of July 2017

I'm dairy free (I do use eggs.) Do you think I could use 2 cups of coconut milk?


Thursday 27th of July 2017

I would use full fat coconut milk if you are going to substitute out the heavy cream.


Monday 8th of May 2017

Can this be made dairy free?


Tuesday 9th of May 2017

No, I don't think so. You need the eggs in there. That's like what makes a creme brulee custard part of it.


Friday 22nd of April 2016

Can you substitute coconut/palm sugar for the regular sugar?


Sunday 24th of April 2016

I believe so!


Saturday 9th of April 2016

Sounds divine! Is this low carb?


Monday 11th of April 2016

I don't know, sorry. I'm not an expert on diets!