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Coconut Vanilla Crème Brûlée

Prep Time30 mins
Cook Time2 hrs 30 mins


Ingredients for the crème brûlée

  • 400 ml tin of coconut milk
  • 16 g corn starch
  • 80 g raw cane sugar
  • Seeds from 1 vanilla pod or ½ tsp vanilla extract
  • 1/4 tsp agar powder
  • 1 tsp lemon juice

Ingredients for coconut caramel layer

  • 1 can coconut milk
  • 150 g coconut flower sugar
  • Salt to taste optional


Method for coconut caramel

  • Mix together the coconut milk and coconut sugar in a saucepan.
  • Bring to the boil and then turn the heat down low and simmer very gently for 2 – 3 hours, or until the mixture has thickened.
  • Take off the heat and stir in ½ tsp of salt and adjust according to your taste!
  • Pour a base layer into your ramekins and leave in the fridge to set.

Method for the crème brûlée

  • Place all the ingredients into a saucepan and whisk together well to make sure everything is combined.
  • Cook over a medium – low heat for 15 minutes stirring continuously with a whisk. Do not bring to the boil. It will thicken and you should see a trail when you whisk the mixture.
  • Take off the heat and leave to cool slightly before pouring into the ramekins on top of the caramel layer.
  • Put the ramekins in the fridge to set completely for at least 4 hours.

To assemble

  • Just before serving cover the surface of each crème brûlée with a tablespoon of sugar and use a blow torch to caramelise them. Alternatively, place them on a baking tray and put under a high grill for a few minutes.