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Close up of a mug of coconut creme brulee

Coconut Crème Brûlée

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Close up of a mug of coconut creme brulee


6 empty coffee cups in a ring


A bowl of coconut and vanilla beans


One mug of coconut creme brulee


A close up of finished coconut creme brulee in mugs on a wooden board

My upcoming Indian themed book club meeting has thrown me for a loop.  I haven’t eaten much Indian food let alone an Indian dessert! I considered and finally decided against kheer, a rice pudding with almonds, knowing my family wouldn’t touch it with a 10 foot pole.  But that got me thinking and searching till I found something that appealed to me: coconut crème brûlée.  Not exactly Indian, but it felt decidedly more Asian than brownies.  Plus I had some new demitasse cups that would showcase them perfectly.

Coconut Crème Brûlée…adapted from a recipe by Tartelette

8 egg yolks 
2 cups heavy cream
1/2 cup sugar
1 vanilla bean, cut in half lengthwise and seeds scraped and reserved
1 cup grated coconut (I used Angelflake)
Turbinado (or raw) sugar

Preheat oven to 350º.  Place ramekins in roasting pan and set aside (I used 8 demitasse cups and 2 ramekins).

Heat cream along with vanilla pod and seeds till small bubbles form around the edge of the saucepan.  Do not allow to boil.  Remove from heat.

Whisk together egg yolks and sugar. Temper the yolks by slowly drizzling about a 1/2 cup of the hot liquid into the yolk mixture while whisking.  You do not want to add too quickly or the yolks will cook.  Then slowly pour the tempered yolks into the scalded cream while whisking.  Add coconut, stir, and let sit till liquid cools to room temperature.

Remove coconut and vanila pod by pouring the cooled mixture through a sieve into a large liquid measuring cup with a spout.  Pour liquid into the ramekins. Add hot water to roasting pan about halfway up sides of the ramekins, and place in oven.

Bake for about 15-20 minutes till the outer edges are set and the middles are just slightly jiggly.  My cups took 15 minutes, but the ramekins took 20.

Remove from pan to cool.  Cover with plastic wrap and  refrigerate till time to serve.  Sprinkle tops with turbinado sugar and use torch to caramelize or place under broiler till sugar melts and bubbles.

Serves 4 or more depending on size of dishes/ramekins.


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