Coconut Crème Brûlée

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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!
    Prep Time: 1 d 25 mins
    Cook Time: 50 mins
    Total Time: 1 d 1 hr 15 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
    Calories: 376kcal
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    • 1 cup heavy cream
    • 1 cup unsweetened coconut milk
    • 1/2 teaspoon coconut extract
    • 5 egg yolks
    • 1/2 cup granulated sugar + more for topping


    • Preheat oven to 300 degrees Fahrenheit. 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!


    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.
    Nutrition Facts
    Coconut Crème Brûlée
    Amount Per Serving (1 serving)
    Calories 376 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Carbohydrates 26g9%
    Sugar 25g28%
    Protein 3g6%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate. 

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    Recipe Rating


  • Taylor @ Food Faith Fitness says:

    I am the worst for typing words that have accents, I either just ignore them (when I am super lazy – most of the time) or just copy and paste the word from Google :) But enough of that.
    I just so happen to love coconut AND I just bought a brulee torch, that is begging to be used! Hello! Pinned :)

  • Erin | The Law Student's Wife says:

    Whooo hooo! GOLD RUSH. And speaking of gold: the top of this creme brulee. Love the crackle and the coconut twist too!

  • Jocelyn (Grandbaby Cakes) says:

    Oh wow this looks magical! I adore creme brulee but this looks over the top good!

  • Jenny Flake says:

    Looooove Creme Brule! Love the idea of coconut flavor!!

  • Tieghan says:

    This creme brulee is perfect. Just perfect!!

  • Kevin @ Closet Cooking says:

    Love the sound of using coconut milk in creme brulee!

  • Maria says:

    I usually don’t like creme brulee, but coconut? I HAVE to try this!

  • Amanda says:

    I’m just like Taylor, copy and paste those accents from Google ;) This looks so good and congrats on your found money! :)

  • Lauren @ Climbing Grier Mountain says:

    Dude, this is beyond epic! Love the addition coconut!!

  • Heather Christo says:

    I could swim in this. It just looks so good…

  • Rachel @ Baked by Rachel says:

    I love an excuse to use the kitchen torch! So fun!

  • marla says:

    Can I have this for breakfast? Looks amazing!

  • Amanda says:

    I think I need to go check my bank accounts from college now! Looks delicious – love anything with coconut

  • Naomi says:

    I love the coconut in this Creme brûlée! As for finding money like that, yay! Love it when that happens

  • Annie @ Annie's Noms says:

    Yes, finding money you didn’t know you had is totally cool haha! This morning I found £10, nothing on $135, but I was still like “oooh didn’t know I had that!” This Crème Brûlée looks delicious, love how you’ve added coconut!

  • Krista @ Joyful Healthy Eats says:

    Holy Smokes! The crust on that, I just want to take a spoon and pop through that caramelized top…. loving the coconut addition.

  • Danae @ Recipe Runner says:

    Finding money you didn’t know you had is the best! This coconut creme brulee looks incredible and the caramelized crust on top is perfect!

  • Gaby says:

    Craving this right now, so delicious!

  • Stephanie says:

    I’m so making this! So glad you had this craving! =P

  • Kristi @ Inspiration Kitchen says:

    Hahahaha! I never find money in my pocket either! :-) And I have to tell you – I wish I did, because I’d buy the ingredients for this totally awesome coconut creme brulee!

  • Stephanie @ Eat. Drink. Love. says:

    I am madly in love with the idea of coconut creme brulee!

  • francesca says:

    I never find money, but I seem to have a lot of dumb luck. Mom always says, god protects children and idiots :)

    Brulee gold. Looks delicious.

  • Meredith says:

    This sounds over the top amazing!

  • Jennifer Stewart says:

    I LOVE LOVE LOVE coconut and Brulee as well. I can’t wait to try this at my next dinner party. I might have to make a double batch because I will have to “quality control taste” all of the first round! Thanks!

    • Julie says:

      Hope you enjoy and that your dinner party loves it!

  • Shana says:

    Are we talking coconut milk in the can or coconut milk that is in a carton/bottle? Could almond milk be substituted do you think?
    Thanks in advance :)

    • Julie says:

      Yes, coconut milk in the can. No, you cannot substitute almond milk – it wouldn’t be coconut creme brulee anymore and almond milk is much thinner than coconut milk so your creme brulee will not be as creamy.

  • Julia says:

    I am a bit of a crème brûlée connoisseur, and this looks divine! But 24 hours 25 minutes prep time?

    • Julie says:

      Well, they’re supposed to sit in the fridge overnight so that could be 8-12 hours but I was being generous with some people wanting to possibly make it a couple day before guests come so I gave it a rough 24 hour prep time estimate. I mean, realistically, sure, it could be 8 hours and 25 minutes prep time lol

  • Juelz says:

    Sounds divine! Is this low carb?

    • Julie says:

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

  • Kelly says:

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

    • Julie says:

      I believe so!

  • Jessica says:

    Can this be made dairy free?

    • Julie says:

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

  • Dottie says:

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

    • Julie says:

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

  • Beth says:

    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!

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