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Coconut Creme Brulee Recipe

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Coconut Creme Brulee - a rich, maple-infused version with just a hint of tropical flair

Seven years ago today

. . . I was running through an airport with a wedding dress over my head. By sundown I’d left my old world behind, and within twenty-four hours I had a new last name and a marriage certificate more colorful than an Olympic logo. (Certain stateside organizations still refuse to acknowledge it. It’s in Spanish, not Klingon!)

The ceremony is a blur . . .

I think I was in shock that it was actually happening. But as we swung open those mahogany reception doors and laid our eyes on the feast set before us things started coming back into focus . . . cornish hen with a local squash and fried plantains over coconut creme brulée . . . wine . . . laughter intermingled with blessings as the candles melted into stumps. I remember that meal like it was yesterday.

Since we can’t skip over to the Martineau Bay Resort to relive that night I’ve been working on a coconut creme brulee of my own. This recipe is a rich, maple-infused version with just a hint of tropical flair. Enjoy!

Coconut Creme Brulee - a rich, maple-infused version with just a hint of tropical flair

Coconut Creme Brulee Recipe


* The amount used will depend on the surface area of your ramekin. You can use sucanat but it burns much more easily.



1. Preheat oven to 350F. Place six ¾ cup ramekins in large roasting pan.

2. Pour cream, coconut milk and vanilla into a saucepan – heat until it barely begins to simmer. Remove from heat and set aside.

3. While you’re waiting on the cream to warm up, begin separating your eggs. Place yolks in a mixing bowl with maple syrup and salt. Whisk until smooth.

4. S-L-O-W-L-Y pour the cream over the yolks while gently stirring. Don’t rush, because adding the cream to quickly will cause the yolks to curdle. Add salt and stir gently.

5. Transfer the liquid into the ramekins, dividing equally.

6. Pour enough hot water into roasting pan to come halfway up sides of cups. Bake until custards are set in center, about 35-40 minutes. Remove from water and allow to cool until custards are at room temperature. Chill overnight.

7. To create the carmelized sugar topping: Preheat broiler. Place custards in a roasting pan. Pour enough ice water into pans to come up halfway the sides of the ramekins.  Sprinkle 1 teaspoon turbinado sugar evenly over each. Broil until sugar browns, rotating roasting pan for even browning and watching closely so the sugar doesn’t burn. Chill custards at least 1 hour before serving. (Can be broiled, then chilled up to 6 hours ahead.)


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33 Responses to Coconut Creme Brulee Recipe

  1. Susie Kosko via Facebook says:

    Wow! It’s our anniversary too! Eight years for us. Congrats to you on yours!

  2. Joanna Moore says:

    8 “02” creme fraiche? is that code for ounces?

    • Heather says:

      Oops! At least it wasn’t an apostrophe mistake. Daniel says he can tell how much sleep I’ve had by how many random apostrophes I insert into posts. :) I’ll go fix it now.

  3. Christine Judd via Facebook says:

    Happy Anniversary!

  4. Mommypotamus via Facebook says:

    Susie – Happy anniversary to you! Isn’t January a great month for anniversaries? The year is fresh and when budgets allow it’s a great time to escape the cold for an anniversary celebration closer to the equator!

    Christine – Thank you! Although it’s technically tomorrow I’m celebrating for two days (and every other day of the year, but for these two days I’ll even get out of my pajamas)

  5. Christine Judd via Facebook says:

    Our anniversary was last week, and we celebrated more than one day too, partly because it fell on a weekday.

  6. ElisabethCS says:

    YUM! Coconut has been my thing lately!!! I’ve been meaning to buy some ramekins.

    • Heather says:

      I just they’re just a few bucks, but buying ramekins this year made me feel so very sophisticated. I like the way the word rolls off my tongue. Weird, I know :)

      • ElisabethCS says:

        I first learned the word “ramekins” back in my waiting tables years, seventeen years ago at Chili’s. haha Man, I feel old after typing that. I remember calling to the Mexican cooks “ramekin of wing sauce, por favor.” haha I have a ton of ramekins in my cabinet, just none that are oven safe:) The kids use them for snacks.

  7. ElisabethCS says:

    oh and Happy Belated Anniversary!!!:) We celebrate 15 years this coming July! I know what you mean about it being a blur…. Sadly though, we didn’t have a meal to remember like yours, but there are aspects of course, I will never forget.

    • Heather says:

      Should I be blushing??? Seven years is great . . . the only thing I am itching for are more babies! But fifteen? That’s AWESOME.

      • ElisabethCS says:

        Fifteen is awesome!!! God has been so good to us. But seven is still something to celebrate for sure!!!

        My hubby laughs at me, after we saw the documentary, Babies. I said I want to be pregnant again! We’re going to try for another one next summer. Lord willing we will get a sister for G.

  8. Anna Drozdova via Facebook says:

    this looks and sounds soooo delish

  9. Mommypotamus via Facebook says:

    Thanks Anna!

  10. Joanna Moore says:

    speaking of ramekins, i got some for the first time last year for the specific purpose of making the lickety split french onion soup recipe you posted! they have a 4-pack at BBB for like $7, and they are oven-safe.

  11. Mama Kelly aka Jia says:

    This looks just to die for!!! I am going to have to give this a try!


    Oh and Happy Anniversary btw.

  12. Ashley says:

    I am trying to make your coconut milk by hand (using your tutorial) 😉 Can I substitute that for the canned coconut… or is it not the same?

  13. Tracy says:

    Can you use coconut sugar for the topping? I’ve been looking for a recipe for creme brulee that doesn’t use a kitchen torch! :)

    • Amanda @ Mommypotamus Support says:

      Tracy, Heather hasn’t tested it with coconut sugar so she’s not really sure. At the very worst it may burn a bit, but it will probably work fine.

  14. martine says:

    I can not have dairy is it a way to avoid the heavy cream?


  15. Rachel says:

    Anything I can sub for the heavy cream? Coconut cream maybe?

    • Heather says:

      I would think so. I haven’t tried it so I can’t say for sure, though:)

      • Lan says:

        Thanks! Not sure why I appear as Rachel on here 😀 I do have another question: I have an abundance of eggs and would like to make this recipe this week but I don’t have ramekins. Any suggestions? Thanks!

        • Heather says:

          I would use the smallest oven-safe containers I had. It may very well alter the cooking time, though, so watch to see when they are set in the middle. :)

    • Amanda @ Mommypotamus Support says:

      Rachel, are you just trying to avoid dairy? If so, I would try the coconut cream.

  16. Kelly @ The Nourishing Home says:

    Happy Anniversary!!! What a wonderfully delicious recipe to celebrate! :)

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  18. Manya Adams says:

    Love to see all these posts. We just celebrated 40 year anniversary in Carmel, CA. Good to see others enjoying January as a good month to get away. Wonderful time after all the busyness of Dec! Blessings on all of you. Thanks for the yummy looking creme brulee. I will need to try it maybe for Valentines Day. =)

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