Coconut Creme Brulees - 12 Days Of Christmas

Kravings.Blog's picture

Dec. 17, 2015

An update to the classic Crème Brûlée made by using rich Coconut cream. This is a great alternative if you are lactose intolerant. The cold creaminess of the baked coconut cream together with the crunch of the sugar brûlée is pure magic.


Canned coconut cream 2 Cup (32 tbs)
Egg yolks 4
Whole egg 1
Sugar 1/2 Cup (8 tbs) (((plus 1 tsp extra per mason jar)))



Preheat oven to 350°F.



In a bowl, beat eggs with sugar.

Heat cream in a saucepan to simmer.

Temper the eggs by slowly pouring into cream.

Pour into ramekins or mason jars.

Add to oven proof container and place in hot water bath as shown in the video.

Pop into oven and bake for 30 minutes.

Once done, cover and refrigerate for 4 hours to overnight.

Sprinkle sugar on top of custard and caramelize using brulee torch before serving.



Serve and enjoy!


Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 7

Nutrition Facts

Serving size

Calories 337Calories from Fat 120

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 38 mg1.58%

Total Carbohydrates 51 g17%

Dietary Fiber %

Sugars 49 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet