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

Coconut Crème Brûlée

Prep Time: 15 minutes
Cook Time: 35 minutes
Steeping Time: 30 minutes
Total Time: 1 hour 20 minutes
Author: 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.


  • 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


  • 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.


  • 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!


Serving: 1custard | Calories: 684kcal | Carbohydrates: 36g | Protein: 12g | Fat: 56g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 367mg | Sodium: 125mg | Potassium: 260mg | Fiber: 2g | Sugar: 35g | Vitamin A: 2087IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg