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.
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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!
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
Did You Love this Coconut Crème Brûlée?
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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
** 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.
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.