Coconut Crème Brûlée

This post may contain affiliate links, please visit our privacy policy for details.

Sweet, creamy, and extra coconut-y Coconut Crème Brûlée! A simple to make vanilla custard, infused with delicious coconut, and baked until just-set. Finish each custard with a sprinkling of granulated sugar and caramelize until golden brown. The best part? Using the back of your spoon to crack into this deliciously sweet and silky smooth dessert. Every bite is full of coconut flavor, followed by hints of vanilla, and a sweet caramel-y bitterness from the crunchy sugar topping. It is SO good and so much easier to make than you might think!

two creme brulee's on round wood board with two spoons beside, coconut flakes around, and flowers beside

About The Recipe

We finally get to share this recipe and I am SO excited. Honestly, I’ve been looking forward to sharing this since we made it and now that the day is finally here, I can’t wait! These Coconut Crème Brûlée’s were so much fun to make, so simple, and SO delicious.

Plus, as weird as it may sound, crème brûlée’s remind me a childhood. They were a treat my mom always kept in the freezer, as it was something everyone could get involved with, and everyone loved!

This coconut version is no different. It’s tropical, sweet, and so good.

The inspiration behind this recipe was definitely all this hot summer weather we’ve been having. We wanted to make something simple, but still really full of flavor. Crème Brûlée was something my mom always made during the summer when I was growing up, so why not whip up a batch for THIS summer?

Coconut is one of my favorite flavors. We don’t do enough of it, in my opinion, so when we came up with the idea of making these custards, my first ask was to make them coconut!

And I am so glad we did. They’re not only super easy to make, but each ingredient is a pantry staple. Cream, eggs, sugar, vanilla, pinch of salt, and unsweetened coconut.

close up of spoonful of custard held over crememe brulee on wood board with two more custards behind and flowers beside

When we were testing this recipe, we were afraid of not getting enough coconut flavor into the custards. Steeping the coconut in the heavy cream was the best way to deliver the flavor, without being overwhelming.

So with each and every bite, you have a perfect balance between sweet vanilla and nutty coconut. Trust me, these crème brûlée’s are THE custard dessert you need to make for any and all occasions!

Reasons You Will Love This Coconut Crème Brûlée

  • It’s so easy to make.
  • Requires only 6 ingredients.
  • A real crowd pleaser.
  • Perfect for weekend baking or holiday celebrations.
  • Effortlessly gorgeous.
two coconut creme brulee's on wood board with spoonful of custard beside, flowers and coconut flakes around, a jar of coconut flakes, and two more custards beside

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • Egg Yolks
  • Granulated Sugar
  • Vanilla Extract
  • Salt
  • Heavy Cream
  • Unsweetened Shredded Coconut
shredded coconut, sugar, egg yolks, heavy cream, vanilla, and salt on marble surface

How To Make Coconut Crème Brûlée

Step 1: Steep the coconut

Heat the heavy cream and shredded coconut until bubbles begin to form around the edges of the pot. Set aside and let steep for 30 minutes.

Strain through a sieve into a clean bowl.

Step 2: Make the custard

In a medium sized bowl, whisk together the egg yolks, sugar, and vanilla. Set aside.

Pour cream back into clean pot and heat until bubbles begin to form around the edges.

milk in pot on marble surface

Pour the heated cream into the egg mixture while whisking constantly.

Strain the custard through a sieve into a clean bowl to ensure no cooked egg is in your custard.

sieve sitting on top of large bowl with custard in bowl below

Step 3: Bake

Place ramekins into a towel lined cake pan and pour custard into ramekins, about 3/4 of the way full. It’s best to use a ladle! From there, carefully move to the oven and place on the top rack. Pour boiling water into the pan, careful not to splash any water into the custards. Close the oven and bake for 20-25 minutes, or until set. Let cool in the water-bath. Once cool, place custards covered with plastic wrap in the fridge for 4-8 hours or in the freezer for 15-30 minutes.

Step 4: Serve

When ready to serve, take out of the fridge, sprinkle tops with sugar and use a blowtorch to brûlée the sugar until golden.

Kitchen Torch or Oven Broiler?

The best way to get the beautiful caramelized sugar top is by using a kitchen torch! It’s actually a great kitchen tool to have on hand, if you don’t already have one. The torch allows you to really control how burnt the sugar gets! But, you can definitely use the broiler. Just keep an eye on them, as they will burn quickly!

How To Store

After baking the custard and letting it cool, you will need to wrap the ramekins individually with plastic wrap. From there, you can actually put them in the fridge or freezer! In the fridge, the custards should last about 5 days. In the freezer, they’ll store up to a 3 months! It’s a great treat to keep in the freezer for when you want something sweet!

Just don’t add the sugar and caramelize it until you’re ready to eat! The burnt sugar doesn’t store well.

If you freeze the crème brûlée, let it thaw in the fridge overnight.

Looking for more recipes like this? Here are a few you may like: Maple Crème Brûlée, Blackberry Coconut Tart, Coconut Custard with Strawberry Rhubarb Compote, Apricot Lemon Clafoutis, Southern Chess Pie

overhead shot of creme brulee with bite missing on wood board with spoon full of custard beside

Expert Tips

  • Make sure you have unsweetened shredded coconut for this recipe.
  • Don’t skip straining the custard! This ensures no cooked eggs in your crème brûlée.
  • The bake time will vary based on size and shape of your ramekins.
  • Be careful not to get water in the custards!
  • Use about 1 Tablespoon of sugar on top of the custards.
  • If you have a kettle, it’s the easiest way to boil your water!
  • If you’re using a creme brûlée pan, you don’t need to put a towel in the bottom of the pan.
  • If you don’t have a kitchen torch, you can run them under the broiler. If using this method, freeze the crème brûlées instead of refrigerating them!

When you make this Coconut Crème Brûlée, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

two creme brulee's on wood board with coconut flakes around, two more custards beside, and flowers

Coconut Crème Brûlée

Traci
Sweet, coconut-y, and silky smooth! This Coconut Crème Brûlée is so much easier to make than you might think, absolutely delicious, and perfect for any and all occasions. SO. GOOD.
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Steeping Time 30 mins
Total Time 1 hr 20 mins
Course Desserts
Cuisine French
Servings 4
Calories 684 kcal

Ingredients
 

  • 2 cups heavy cream
  • 6 Tbsp granulated sugar, divided
  • pinch salt
  • ½ cup dried coconut
  • 5 large egg yolks
  • 1 ½ teaspoons vanilla
  • 4 Tablespoons granulated sugar, to brûlée

Instructions

  • Heat oven to 325° F.
  • Line a 10"x14" cake pan with a kitchen towel. Set aside.
  • In a medium saucepan, combine cream, 3 Tablespoons sugar, salt, and coconut.
  • Heat over medium low heat until it just starts to bubble around the edges.
  • Turn off heat.
  • Steep for 30 minutes.
  • Strain out coconut.
  • Whisk together egg yolks with remaining sugar.
  • Return milk mixture to stove.
  • Heat just to a boil.
  • Temper eggs by stirring hot milk mixture into egg mixture in small amounts.
  • Strain through a fine mesh sieve.
  • Stir in vanilla.
  • Ladle into 5-ounce ramekins, filling each 3/4 full.
  • Set into prepared pan.
  • Set in stove.
  • Fill cake pan with boiling water half way up the sides of the ramekins.
  • Bake for 20-25 minutes, until set.
  • Allow custards to cool in water bath.
  • When cool, dry ramekins, cover with plastic wrap, and refrigerate for at least 8 hours.
  • Before serving, sprinkle tops with 1 Tablespoon each of sugar.
  • Use a kitchen torch to brûlée top.

Notes

  • Make sure you have unsweetened shredded coconut for this recipe.
  • Don’t skip straining the custard! This ensures no cooked eggs in your crème brûlée.
  • The bake time will vary based on size and shape of your ramekins.
  • Be careful not to get water in the custards!
  • Use about 1 Tablespoon of sugar on top of the custards.
  • If you have a kettle, it’s the easiest way to boil your water!
  • If you’re using a creme brûlée pan, you don’t need to put a towel in the bottom of the pan.
  • If you don’t have a kitchen torch, you can run them under the broiler. If using this method, freeze the crème brûlées instead of refrigerating them!

Nutrition

Serving: 1custardCalories: 684kcalCarbohydrates: 36gProtein: 12gFat: 56gSaturated Fat: 35gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.02gCholesterol: 367mgSodium: 125mgPotassium: 260mgFiber: 2gSugar: 35gVitamin A: 2087IUVitamin C: 1mgCalcium: 117mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

Here are a few recipes may like!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. The coconut cream brulee cost for 5 eggs but it says use 3 egg yolks what do you do with the other 2 eggs and the whites

    1. Hi Lenore! I apologize. I typed eggs instead of egg yolks. But the instructions are right. You should use all 5 egg yolks. If you want to use up the egg whites, you can make a pavlova or any other meringue-based dessert. We have quite a few on the blog.