Coconut Crème Brûlée

5.0/5 rating (2 votes)
Coconut Crème Brûlée

I just love serving any meal or dessert in a beautiful dish.  I just love these mini cocette's.  When I handed everyone their little Paleo Coconut Crème Brûlée we actually had a moment of silence!  

PS - I even gave Jake a spoonful and his tail was wagging like crazy!  Happy dog - Happy life... 




  • 1 1/2 cup coconut cream
  • 3 large egg yolks
  • 1/2 cup coconut sugar, divided
  • 1 vanilla bean
  • 2 tablespoons shredded coconut, plus more


  1. Pre-heat oven to 325 degrees F
    Boil water in a kettle or pot
    Place four ramekins in a deep baking dish.

  2. Pour the coconut cream in a sauce pan over a low temperature.. With a knife, split the vanilla bean lengthwise and scrape out the seeds using the backside of the blade. Add the seeds and the  pod to the coconut milk.

  3. Slowly bring it to a boil over low heat then set aside. In a bowl, whisk the egg yolks and the 1/4 cup coconut sugar. Remove the vanilla pod from the coconut milk, then slowly pour it into the egg yolk mixture and whisk fast for 30 seconds then a slower pace for 1 minute.  Whisk in coconut to combine.

  4. Divide the mixture into each ramekin using a ladle almost to the rim.  Pour the hot water into the baking pan using a kettle or a large glass measuring cup with easy poring to about 1/2 way up the ramekin dish.

  5. Bake for 45 minutes and gently remove from the oven and holding a towel remove the ramekins from the baking dish and set aside to let cool for 15 minutes.  Cover with plastic and refrigerate for at least 2 hours.  

  6. When ready to serve add coconut sugar and extra coconut on each ramekin then use your torch and create a nice crystal topping or place under your broiler for 1 minute.

Comments (1)

  • Linda


    12 February 2015 at 21:51 |
    This recipe looks great. Where can I find coconut cream?

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