Coconut Crème Brûlée Pots

This classic French dessert gets a modern makeover using coconut milk instead of cream which makes it both decadent and dairy-free!


8 x 1/2 cup pots

Prep Time: 15 minutes

Cooking Time: 30 minutes


  • 4 large egg yolks
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla extract*
  • 400ml can coconut milk
  • toasted flaked coconut, for garnish, optional


  • Beat egg yolks, caster sugar and vanilla together until very thick and creamy. Stir in coconut milk.
  • Pour into 8 small 1/2 cup ramekins and place in a deep baking dish. Pour boiling water into the dish, to come halfway up the sides of the ramekins, taking care not to pour any in the custard. .
  • Bake at 160°C for 25-30 minutes or until lightly golden and just set. Use a lifter to carefully remove each ramekin from the water, allow to cool and refrigerate for a few hours or overnight until firm.
  • Just before serving, sprinkle surface of each crème liberally with sugar and caramelise the top with a cook’s blowtorch or under a very hot grill. Serve as soon as the caramel has cooled and hardened. Serve garnished with toasted coconut.


  • Cooked crémes keep well refrigerated for up to 5 days. Sprinkle with sugar and caramelise before serving.
  • STYLING Use fluted ramekins or small souffle dishes for baking and serving.
  • DRINK Sauternes or Late Harvest Riesling

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