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Crème Brûlée with Coconut

An easy recipe for coconut creme brulee.
Total time:3 hours
Prep time:15 minutes
Cook time:35 minutes
Oven temperature:150°C - 300°F


heavy cream1 cup0.4 pint0.2 l
full-fat canned coconut milk1/2 cup0.2 pint0.1 l
egg yolks444
sugar2 tbsp2 tbsp50 gr
sugar4 tsp4 tsp4 tsp


  • Preheat the oven to 300° F (150°C)
  • Mix cream and coconut milk in a saucepan and stir over medium heat, just to the point of boiling, and set aside
  • Put the egg yolks in a bowl, add sugar and salt and whisk until creamy and evenly combined
  • Add the hot cream bit by bit, whisking continuously
  • Put the mixture through a fine strainer
  • Place 4 ramekins in a hot water bath and fill them evenly with the cream
  • Bake for about 35 minutes, until the edges of the custard are set, with a spot in the center about the size of a quarter remaining wiggly (baking time depends upon the height of the ramekins: if shallow, start checking at 30 minutes)
  • Remove ramekins from the hot water bath and cool to room temperature on a rack
  • Cover with plastic wrap, and chill in the refrigerator for at least 2 hours
  • Just before serving, uncover the ramekins and soak up any condensation with paper toweling
  • Spread the sugar evenly on each ramekin and caramelize with a torch
  • Serve immediately, otherwise the caramelized crust will soften


  • Add 1 teaspoon coconut rum together with the salt.
  • Add some flaked sweetened coconut after straining the coconut cream mixture.
  • Sprinkle with toasted coconut after caramelizing.
  • Coconut creme brulee tastes extra good if served with fresh strawberries or passion fruit.
  • Click here for tips and techniques for preparing crème brûlée.
  • Click here to know more about the equipment used.
  • In the Crème brûlée shop you kan buy the utensils and some of the ingredients needed.

Creme brulee with Coconut
Coconut creme brulee (image source:
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