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Coconut Crème Brûlée Recipe

Coconut Crème Brûlée Recipe

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Recipe Preparation

Nutritional Content

One serving contains the following: Calories (kcal) 459.6 %Calories from Fat 72.5 Fat (g) 37.0 Saturated Fat (g) 25.6 Cholesterol (mg) 255.5 Carbohydrates (g) 30.4 Dietary Fiber (g) 1.0 Total Sugars (g) 23.2 Net Carbs (g) 29.4 Protein (g) 4.8

Reviews Section



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  • 1/3 cup granulated sugar
  • 1 tsp. cornstarch
  • 8 large egg yolks
  • 1/2 cup heavy cream
  • 1 can (13-1/2- to 14-oz.) coconut milk
  • 4 tsp. fine raw sugar or granulated sugar for caramelizing
  • Calories (kcal) : 490
  • Fat Calories (kcal): 370
  • Fat (g): 42
  • Saturated Fat (g): 28
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 465
  • Sodium (mg): 40
  • Carbohydrates (g): 26
  • Fiber (g): 1
  • Protein (g): 8

Coconut Crème Brûlée Tart

Special Equipment: 9- or 10-inch (23- or 25-cm) fluted tart pan with a removable bottom, a kitchen-friendly blow torch

Ingredients US Metric

  • For the crust
  • 1 1/3 cups all-purpose flour, plus more for the work surface
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 stick (4 oz) cold unsalted butter, cut into small pieces
  • 3 to 5 tablespoons ice water
  • For the coconut filling
  • 1 1/4 cups sweetened flaked coconut (see cooks notes below)
  • 1 1/2 cups heavy cream
  • 3/4 cup half-and-half
  • 6 large egg yolks
  • 2 tablespoons turbinado sugar (see cooks notes below)
  • Pinch of salt
  • 1/4 cup turbinado sugar, finely ground if desired (see cooks notes below)
  • Raspberries for garnish (optional)


In a bowl, whisk together the flour, sugar, and salt. Cut in the butter with a pastry blender or 2 knives used scissors-fashion until the butter is the size of small peas.

Sprinkle 1 tablespoon of the water over the flour mixture, stirring gently with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers do not overwork the dough.

Press the dough together into a ball and knead it ever so gently in the bowl. Shape the dough into a disk, wrap it in plastic wrap or wax paper, and refrigerate for at least 30 minutes or up to 2 days.

On a lightly floured surface, roll the dough to a 12- to 13-inch round. Carefully move the dough to a 9- or 10-inch round fluted tart pan with a removable bottom and gently press the pastry against the bottom and up the sides. Trim the pastry to about 1/2 inch above the edge of the pan. Fold the overhanging crust in and gently press pastry against the sides of the pan so it extends just 1/4 inch above the rim. Prick the bottom and sides of the shell with a fork and refrigerate for 30 minutes.

Preheat the oven to 350°F (175°C). Position a rack in the middle of the oven.

Line the tart shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake for 20 minutes. Remove the foil and rice or beans and bake for about 10 minutes longer, until pale golden brown. Let cool completely on a wire rack.

Preheat the oven to 350°F (175°C).

Spread the coconut on a large baking sheet and toast in the oven, stirring twice, until golden brown, 6 to 8 minutes. Remove from the oven. Lower the oven temperature to 300°F (150°C) or turn it off for a spell and then preheat it again.

Bring the cream, toasted coconut, and half-and-half to a rolling boil in a large saucepan over medium heat. Immediately remove from the heat, cover, and let steep for 35 minutes.

When you’re ready to bake the tart, in a large bowl, whisk together the egg yolks, turbinado sugar, and salt. Still whisking constantly, slowly add the cream mixture. Pour the mixture through a fine strainer set over a large glass measure, pressing hard on the solids to extract as much liquid as possible.

Place the tart pan on a baking sheet. Pull the oven rack out slightly, place the baking sheet on the rack, and pour the custard into the tart pan. Bake for 25 to 30 minutes, until just barely set. Watch the custard closely at the end, as it can set and overcook quickly. Keep in mind, the custard will continue to set as it cools. Remove the tart from the baking sheet and let cool completely on a wire rack.

Just before serving, remove the side of the pan from the tart. Gently blot the surface of the custard with the edge of a paper towel to remove any condensation. Sift the turbinado sugar evenly over the custard. Move the flame of a blowtorch evenly back and forth just above the top of the tart, avoiding the crust, until the sugar is evenly browned. Let stand for about 5 minutes before serving. Cut into wedges and serve with raspberries, if desired. Originally published May 19, 2010.

Cooks Notes

Sweetened Flaked Coconut is dried coconut to which water and sugar have been added. The increased moisture enhances tenderness and flavor. It is very sweet. Some say its flavor and mouthfeel are most similar to fresh coconut. Store any type of dried coconut in an airtight container in a cool, dark place. Untoasted dried coconut should keep for about 4 months at cool room temperature, 5 to 6 months in the refrigerator, and 8 to 12 months in the freezer.

Toasting Coconut I prefer the flavor of toasted coconut over raw. It adds a depth of flavor and a warmth that is irresistible. As it toasts, stir the coconut at the edge of the baking sheet into the center and the still-white coconut to the outside with a wide metal spatula to ensure even browning. If you stir it near the halfway mark and then again toward the end, you will end up with evenly toasted golden brown coconut. I prefer a deep golden brown to a paler one. Watch it carefully.

Turbinado Sugar is pure raw cane sugar with large brown crystals and a delicate molasses flavor. It melts well, making it perfect for sprinkling atop crème brûlée. If you first finely grind the sugar in a blender, it will give you a smooth, glass-like top after being torched.

Recipe Testers' Reviews

This tart is a ten out of a ten. While there were a number of steps to go through in making this desert, I loved the coconut smell as it cooked. The directions were easy and precise, and the tart was very pretty when it was finished. The crust was golden, tender, and flaky with a very nice buttery flavor. The filling had the exact texture of crème brûlée: creamy, yet firm, and had an unmistakable coconut flavor, while not being too sweet.

Unfortunately, I didn’t have a torch for the sugar topping and had to rely on my broiler, which left the sugar more gritty than a sheet of melted sugar. While breaking the crust was not as satisfying, the tart was devoured quickly anyway. I will certainly make this again (after I purchase a torch).

Eight out of eight dinner guests loved this dish. The directions are very easy to follow. I made the dough one day, and the filling on the next. Though I didn’t have a 10-inch tart pan, I made it in my 9-inch one, which made for a thicker filling—a good thing.

It took about 40 minutes to cook. As per the instructions, the tart needs watching toward the end, as it seems to go from liquid to solid in an instant. The filling is smooth and creamy and sets up well, and the coconut taste is just right. The sugar crust is quite thin, so it’s fairly easy to cut a neat slice from the tart. I didn’t grind the sugar, although I may try that next time, as it took some time to melt the turbinado with my torch.


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Could you make this and include coconut? I realize filling would be different but I want the crime brûlée filling with the coconut texture

Nancy, I’m confused by your question. The filling does have coconut in it.

Is there a non-coconut recipe. Unfortunately, I have some very non-coconuters.

Hello, Susan. Alas, we have only one crême brulée tart on the site. But I’ve made a note to find one without coconut. Sorry.

Brulee tart—nice twist on the classic…I love making regular creme brulee, but the pastry looks difficult. Im going to try your recipe this weekend though, thanks!

Stephanie—KB, trust us, the crust is easy and fabulous. Everyone who tested thought it was great and would use it for other tarts.

What’s in this Coconut Pandan Crème Brûlée Recipe?

  • eggs*
  • coconut milk**
  • vanilla
  • berries
  • sugar
  • pandan paste
  • sweetened condensed milk

*As mentioned above, crème brûlée is typically made with only the yolks of the eggs. This recipe is unusual in that the whole egg is used.
**As mentioned above, in a typical crème brûlée or flan, whole milk or heavy cream is used.

The flavor from the pandan paste is natural combination with the coconut in this lovely pandan dessert.

I love the flavor of the berries, and it’s a delightful surprise for anyone taking their first bite.

Recipe Summary

  • 6 egg yolks
  • 6 tablespoons white sugar, divided
  • ½ teaspoon vanilla extract
  • 2 ½ cups heavy cream
  • 2 tablespoons brown sugar

Preheat oven to 300 degrees F (150 degrees C).

Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.

Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture beat until combined.

Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.

Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.

In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.

Remove from heat and allow to cool. Refrigerate until custard is set again.

What Size Ramekins Work Best?

I have made Coconut Créme Brûlée in different sized ramekins. The first time I shared this recipe, I listed the wrong serving size. Thanks to a kind reader for catching this error and pointing it out to me. I’ve now corrected the serving sizes.

  • Four, five, or six-ounce ramekins will work for this recipe.
  • Serving size: If using 5 oz. ramekins, you’ll have 5 servings. If you use 4 oz. ramekins, you’ll have six servings, and if you use 6 oz. ramekins, you’ll have 4 servings.
  • My preference is the six-ounce ramekins. I really like these ramekins.


  1. PREP:
  2. Pre-heat oven to 320F. Set a kettle of water to boil. Place four creme brulee dishes in a deep baking pan.
  3. COOK:
  4. Put the coconut milk in a pot.
  5. With a knife, split the vanilla bean lengthwise and scrape out the seeds using the backside of the blade. Add the seeds and the scraped out pod to the coconut milk.
  6. Slowly bring it to a boil over low heat then set aside.
  7. In a bowl, whisk the egg yolks and the 3 tablespoons coconut sugar.
  8. Remove the vanilla pod from the coconut milk, then slowly pour it into the egg yolk/coconut sugar mix while rapidly whisking.
  9. Using a ladle, divide equally into the creme brulee dishes, and stir between each scoop to get the vanilla seeds evenly distributed. Fill the dishes almost all the way up to the rim.
  10. Pour the hot water into the baking pan, so that it reaches at least halfway up the outside of the creme brulee dishes.
  11. CAREFULLY transfer the baking pan to the oven. (You do not want waves of water splashing into the creme brulee
  12. Bake for 45 minutes then, as carefully, take the pan out of the oven.
  13. Transfer the brulee dishes to another tray using a wide but sturdy spatula.
  14. Let them cool down a bit, then cover them with plastic wrap and place the tray in the fridge for at least a few hours.
  15. FINISH:
  16. Take out the tray with the brulees from the fridge. Turn on the oven broiler.
  17. In a dry frying pan, roast 1 tablespoon shredded coconut until light brown.
  18. Sprinkle 1 teaspoon coconut palm sugar evenly over each creme brulee, then sprinkle the roasted coconut on top of that.
  19. Run them under the broiler for about 3 minutes, then take them out. Sprinkle another teaspoon of coconut palm sugar over each, then run for another 3 minutes under the broiler.
  20. Take them out, sprinkle some shredded (not roasted) coconut over, and let them cool down in the fridge for about 5-10 minutes. (You don't want to serve them hot, but slightly warm is perfectly ok and definitely better than cold!)
  21. Serve as is, or garnished with some fresh berries if you like.

What is Crème Brûlée?:

Crème Brûlée is a classic French custard dessert made with cream, egg yolks and sugar with a caramelized sugar topping. The appeal of Crème Brûlée, aside from its amazing creamy, pudding-like texture is the fun hardened sugar topping, which you get to crack before diving into the creamy custard.

Crème Brûlée is also known as burned cream, burnt cream, or Trinity cream, depending on where it&rsquos from. Even though the sugar topping is torched in order to caramelize it for the hardened topping, his dessert is served chilled.

Vegan Creme Brulee

Breaking all the rules, this vegan crème brûlée is completely free of dairy and eggs. Yet the recipe, as created by Pure Ella for So Delicious Dairy Free, results in a creamy custard-like dessert with a crusty, sugary topping. Ella uses a mix of coconut milk beverage, full fat coconut milk, and cashew butter for the creamy texture, but adds starch and agar flakes to help the custard set. For sweetening a combination of organic brown sugar and maple syrup adds to the caramelized flavor.

Since some of these ingredients may be new to you, I thought I would break them down and note where to purchase or how to make:

Coconut Milk Beverage: This variety of milk alternative is creamier than options such as rice, yet relatively low in fat to keep the vegan crème brulee from being overly rich. It is also a good option to keep the recipe soy-free. Look for the cartons in the dairy case of most grocery stores.

Arrowroot Starch / Powder: This is a pricier starch than most, but many cooks like its specific properties. If you don’t have any on hand, tapioca starch or non-GMO cornstarch will work in a pinch.

Coconut Milk: This is canned coconut milk. It is sold in the Asian section of most supermarkets, and can be purchased online. I recommend picking the “regular” full-fat variety and passing on the light version for this recipe.

Cashew Butter: This is a rich and creamy nut butter with a beautiful flavor for dessert recipes. It can be hard to find as is (look in natural food stores), but is so easy to make! Simply grind your own cashews until they start to turn into “butter.”

Agar Flakes: This gelatinous seaweed replaces eggs and gelatin in recipes to keep them vegan. In this case, it helps the crème brulee to set-up for a thick custard consistency. If you opt to skip this ingredient, the results will be more like a rich pudding. Agar is found mostly in natural food stores, or online.

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Watch the video: Coconut Crème Brûlée. Easy Recipe (August 2022).