Coconut Crème Brûlée

I have a love affair with France.

I’ve always wanted to go to Europe…maybe this is why: The Food!!!

The closest I’ve ever been is Epcot in Disney World. You know, they have the little Eiffel Tower and everything!

They even have an excellent French restaurant, where Logan and I had the most excellent crème brûlée that I’ve ever tasted. It had to have been authentic in Disney, right? 😉

It has a candle in it because we were celebrating our 1st wedding anniversary. 🙂

Anyway, I know how bad crème brûlée is for me, so I decided it was time to make it a little healthier!

It doesn’t taste anything like coconut, but you can rest assured that it is not as bad for you.

It uses light coconut milk instead of the heavy cream that most other crème brûlée recipes call for.

The only catch is that it requires a long baking time.

But, it’s worth it! 🙂

See…all gone!

Coconut Crème Brûlée

adapted from got not milk


  • 1 (14 ounce) light coconut milk
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • sugar (for topping)


  1. Preheat oven to 325°F.
  2. Beat first 4 ingredients together.
  3. Pour into 4-8 ramekins, depending on how big they are.
  4. Place the ramekins in a large baking dish and fill halfway up with boiling water.
  5. Bake for 50-120 minutes or until set (not more giggling when shaken). Timing will depend on how big your ramekins are. If you have to bake them longer, you’ll probably need to add more boiling water to the baking dish if it’s running low.
  6. Cool on the counter until cool enough to put in the refrigerator.
  7. Chill in the refrigerator for at least 2 hours.
  8. Sprinkle each ramekin with sugar.
  9. Torch the top until caramelized and light brown.
  10. Serve right away (or place back in the refrigerator).

Servings: 4


  1. These are SO pretty, Caroline!! I love it. I want to visit Europe too and France is one place that’s on my list! Awesome that you gave this a coconut spin. Reminds me of paradise haha..pretty napkins 🙂

  2. Ooooh, the worst part of making creme brulee is making the custard, and this cuts out that part AND makes it healthier? Count me in! So excited to try this…and be able to break out my kitchen torch again! 😉

  3. This recipe did not work out for me! The custard did not form properly and was separated when we tried to eat it. We make a lot of crème brûlée and we were very disappointed.

    1. I’m sorry it didn’t work out for you. If I remember correctly, it’s not the same creamy consistency of the full fat crème brûlée. But, my husband and I thought they tasted great, especially for not being made with heavy cream! 😀 I guess the consistency is the sacrifice for making it better for you. :-/ The only thing I can guess is that it didn’t get completely baked? They really required a lot of baking to get all of the moisture out.

  4. Well I’ve been to Paris and the French Riviera and I can say with out a doubt we were treated very badly by the French! Maybe the country side would be better! I had a slice of pizza and coffee and I left a two dollar tip and she pick it up and threw it across the room! Fun

    1. Strange. Tipping €2 for a cup of coffee and slice of pizza would be considered excessive since a service charge is already included in your bill. Many French people don’t tip at all, it’s not expected.

  5. omg thank you i am so in love with this dish and since my son has dairy allergies i so miss this dish. we breastfeed i will be trying this out this wee and am sure he will learn to love this dish too 🙂

  6. Every Sunday afternoon for years, I spent a few hours in the kitchen (while my husband took the kids to his mother’s for lunch). One thing I made each Sunday without fail was 8 custards for the week. Each serving (a ramekin) had almost one whole egg in it. Instead of burnt sugar on top, I would put a bit of maple syrup at serving time. The kids gobbled up this nutritious dessert.

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