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How to Make INSTANT Coconut Crème Brûlée

Learn How to Make a Four-Ingredient, Eggless, No Bake, No Cook, INSTANT Coconut Crème Brûlée... So custardy and so handy for those busy days and unexpected visits.
Prep Time 7 minutes
Total Time 7 minutes
Servings 5


  • 1 can sweetened condensed milk 14 oz
  • 3/4 cup canned coconut milk
  • 1 Jell-O Instant Coconut Cream Pudding & Pie Filling 3.4 oz
  • Granulated sugar to sprinkle on top


  • Place sweetened condensed milk, coconut milk, and pudding mix (in that order) in 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 in order to loosen the pudding mix.
    photo montage showing ingredients for making instant coconut creme brulee, the batter being poured into a ramekin, and then the top toasted with a brulee torch
  • 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. 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. Allow the instant coconut crème brûlée to sit for at least 3-5 minutes before serving. Yield: 5 (or more depending on the size of the ramekin).

Recipe Notes

You can substitute any flavor of your choice for the coconut cream instant pudding mix... and heavy cream for the canned coconut milk.
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