Coconut Cream Crème Brûlée

This crème brûlée recipe is elegant, stylish, decadent, and totally free of dairy. It's the perfect dessert for holidays, date nights, girls' night in, and special dinners and events!

I’ve always admired the elegance and whimsy of crème brûlée. The top, like beautiful stained glass, is such fun to crack open with a spoon, making way to a rich, velvety, creamy custard center.


If you feel intimidated by the idea of making crème brûlée at home or you think you have to miss out because you have dairy restrictions or sensitivities, fear not! This recipe is for everyone, including you. It’s simple to create with only four ingredients, and it’s completely free of dairy.


This Coconut Cream Crème Brûlée is perfect for the holidays, which is exactly why I’m sharing it now. The time to brainstorm and plan our dessert spreads will be upon us in no time at all (or if you’re like me and lots of my home cook friends, you’re already thinking about it). I hope you’ll be able to gather around the table with your loved ones this year and share this beautiful and delicious dessert.


Check this dish out here and be sure to tag @threebirdsonestove if you make it yourself at home!

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Yield: 6 Servings (In Crème Brûlée Ramekins)


Ingredients

1 can full fat coconut cream, liquid removed (if possible, refrigerate the can overnight to make the separation easier)

3 teaspoons vanilla extract

4 egg yolks

1 cup coconut sugar


Directions

Preheat the oven to 325 degrees F.

  1. Bring the coconut cream and vanilla to a simmer over low heat, stirring frequently with a whisk until smooth.

  2. Cream the egg yolks and coconut sugar in a mixer on medium speed, 2-3 minutes. Once smooth, incorporate the coconut cream into the mixer bowl and mix until a smooth custard forms.

  3. Distribute evenly into the ramekins.

  4. Place the ramekins in a roasting pan and fill with water so that half of the ramekins are covered (probably about 8 cups warm water). Bake for 40 minutes.

  5. Remove from the oven and chill in the fridge for at least 3 hours or overnight.

  6. Right before serving, top each ramekin with 1 teaspoon white granulated sugar and use a torch to caramelize. Garish with fresh mint and berries.


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