This Coconut Crème Brûlée is a 4-ingredient, no-bake, no-cook, egg-free summer dessert prepared in just 5 minutes. It has a delicious custard base with a caramelized sugar top just like our corn creme brulee.
Table of Contents
This summer dessert is gluten-free, budget-friendly, and perfect for entertaining without a hassle!
Watch our easy coconut creme brulee recipe video!
How to Make Coconut Crème Brûlée
- Add sweetened condensed milk, coconut milk, and instant pudding mix (in that order) to a blender. Blend well until mixture is homogeneous and smooth (about 20-30 seconds). If needed, you may have to turn off the blender and scrape mixture down the sides with a wood spoon to loosen the pudding mix.
- Place mixture into ramekins and refrigerate for at least 25 minutes (SEE IMAGE AT THE LEFT BOTTOM). Before serving, evenly sprinkle 1 teaspoon to 1 Tablespoon of sugar on top of each, depending on the size of the ramekin.
- Using a torch, melt the sugar until it forms a crispy top (SEE IMAGE ON THE RIGHT). Alternatively, you can preheat the broiler, and broil for about 1 to 2 minutes until the sugar melts and caramelizes, rotating the cups and watching closely to avoid burning. However, the torch is a better method!
- Allow the instant coconut crème brûlée to sit for at least 3-5 minutes before serving.
Pro Tips for Making the Best Crème Brulee with Coconut Milk
- You can substitute any flavor of your choice for the coconut cream instant pudding mix (e.g. strawberry) and use heavy cream instead of chilled canned coconut milk.
- If using coconut milk, make sure to chilled the can in the fridge for at least 3-4 hours. Remember instant pudding mix needs a cold milk to be mixed.
- Only use instant pudding mix in this recipe. Instant pudding doesn’t need to be cooked on the stovetop and will make our coconut crème brulee set quicker.
- You will obtain better results by using a torch when melting the sugar to form a crispy top on your coconut milk crème brulee.
- Love creme brulee? Try our creme brulee toast!
How to Store
- Store no-bake coconut crème brulee into ramekins covered with a lid or foil in the fridge for up to 5-7 days. However, only melt the sugar to form a crispy top right before serving.
- Freezing is not recommended!
Summarize and send this content on
Other Coconut Dessert Recipes
- Coconut flan recipe
- Coconut bon bon recipe
- Quindim recipe
- Coconut kisses recipe
- Coconut sugar cookie recipe
- Keto coconut ice cream
- Coconut rolls recipe
- Coconut halva
PIN AND ENJOY!
Coconut Crème Brûlée Recipe
Equipment
- 1 blender
- 5 ramekins
- 1 torch
Ingredients
- 14 oz can sweetened condensed milk or 1 can of 14 oz.
- ¾ cup canned coconut milk Chilled for at least 4 hours. You may replace it with heavy cream.
- 1 3.4-ounce Jell-O Instant Coconut Cream Pudding & Pie Filling Mix NOTE: You may replace it with another flavor of choice such as strawberry but always use Jell-O Instant Pudding. A regular pudding doesn't work well in this recipe!
- Granulated sugar to sprinkle on top (You may use white granulated sugar or brown sugar)
Instructions
- Make the custard base: Add sweetened condensed milk, coconut milk, and instant pudding mix (in that order) to a blender. Blend well until mixture is homogeneous and smooth (about 20-30 seconds). If needed, you may have to turn off the blender and scrape mixture down the sides with a wood spoon to loosen the pudding mix.
- Refrigerate: Place mixture into ramekins and refrigerate for at least 25 minutes. Before serving, evenly sprinkle 1 teaspoon to 1 Tablespoon of sugar on top of each, depending on the size of the ramekin.
- Caramelize the sugar with a torch: Using a torch, melt the sugar until it forms a crispy top. Alternatively, you can preheat the broiler, and broil for about 1 to 2 minutes until the sugar melts and caramelizes, rotating the cups and watching closely to avoid burning. However, the torch is a better method!
- Serve: Allow the instant coconut crème brûlée to sit for at least 3-5 minutes before serving.
Recipe Video
Recipe Notes
- Store no-bake coconut crème brulee into ramekins covered with a lid or foil in the fridge for up to 5-7 days. However, only melt the sugar to form a crispy top right before serving.
- Freezing is not recommended!
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
This post was first published on February 8, 2016.
Anonymous says
Anonymous says
Abbe@This is How I cook says
This sounds fabulous Denise. And Perfect for Summer!
Valentina Dimitrova says
Thank you so much! So happy you enjoyed our no-bake coconut creme brulee dessert.
Little Cooking Tips says
That is such an AMAZING recipe Denise! Panos adores creamy desserts, which I don't myself:) The only way for me to have custard-y desserts is if the have caramel. The caramel crust of creme brulee is fantastic, and this recipe allows for a much easier and quicker alternative! THANK YOU so much!
Sending you lots of hugs,
Panos and Mirella
nusrat2010 says
Brilliant creme brulee recipe! Outstanding dessert idea! You're a rockstar <3
How may I thank you for this BEAUTIFULLY YUMMY post? 🙂
Love.
Tandy | Lavender and Lime says
A great stand by for sure!
Evelyne CulturEatz says
Thank you so much for sharing your very own recipe. it sounds awesome. It is one of my fave desserts but cannot be bother to prepare it most times. Will have to try this.
Karen (Back Road Journal) says
Oh I really love this idea. I don't have a blender since our move but hopefully I can use a stick blender.
Raymund says
Wow Instant you say! I will never notice if you serve this to me.
Such a genius!
All That I'm Eating says
A great idea, what a super rescue dessert!
Adina says
I am so making this!!!! I love creme brulee and it would be great to be able to make a quick version of it!
Asha says
This might be my favorite dessert of all. Eggless and quick, oh my goodness, this sounds amazing Denise.
John/Kitchen Riffs says
Wow! This is brilliant! So easy, and so tasty. And I always love an excuse to play with my torch. 😉 Good stuff -- thanks.
Nydia says
No kidding, that is all? It's good to have this kind of recipes under your arm for unexpectec visitors!
Sugar et al. says
It's eggless, no-bake, quick and so fabulous. In other words you are a genius! I am looking forward to making this soon.
Valentina Dimitrova says
Sonali, friend, thank you for your kind words. My husband and I have eaten several of these the whole weekend and love this new recipe. xx
Anna @ shenANNAgans says
I freakin love this as I dont really enjoy desserts that are eggy in taste. You really are very clever and now I can say I enjoy creme brulee. 🙂
Hadia says
Denise, you are surely a culinary genius. The best part of the recipe is that it doesn't need neither baking nor cooking on the stovetop. And it looks so good.
Deb|EastofEdenCooking says
What a fantastic dessert! I had no idea Creme Brulee could be so easy! This is one of those genius recipes, easy but with a fabulous results. Oh, I'll take the coconut version too!
Summer says
This is right up my street! Looks so delightful ♥
summerdaisy.net
Fran @ G'day Souffle' says
Wow- an eggless crème brulée- amazing!! I have made crème brulée several times now but I need to progress to the larger 'industrial-sized' torches that you buy at places like Home Depot. I find that the smaller ones don't produce that nice crisp surface. Thanks for your recipe!