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.
Jump to:
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?
If you make this recipe and love it, stop back, give it a
5-star rating ⭐⭐⭐⭐⭐ and leave a comment.
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.
Did you make this recipe?
Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.This post was first published on February 8, 2016.
A great stand by for sure!
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.
Oh I really love this idea. I don't have a blender since our move but hopefully I can use a stick blender.
Wow Instant you say! I will never notice if you serve this to me.
Such a genius!
A great idea, what a super rescue dessert!
I am so making this!!!! I love creme brulee and it would be great to be able to make a quick version of it!
This might be my favorite dessert of all. Eggless and quick, oh my goodness, this sounds amazing Denise.
Wow! This is brilliant! So easy, and so tasty. And I always love an excuse to play with my torch. 😉 Good stuff -- thanks.
No kidding, that is all? It's good to have this kind of recipes under your arm for unexpectec visitors!
It's eggless, no-bake, quick and so fabulous. In other words you are a genius! I am looking forward to making this soon.
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
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. 🙂
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.
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!
This is right up my street! Looks so delightful ♥
summerdaisy.net
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!