Brazilian
Coconut Crème Brûlée

This Coconut Crème Brulee It's a no-bake, eggless, 4-ingredient summer dessert that takes just 5 minutes to make. It has a delicious custard base with a caramelized sugar topping, just like our burnt corn cream.

Two ramekins of burnt coconut cream garnished with fresh currants and mint leaves.

This summer dessert is gluten-free, budget-friendly, and perfect for entertaining guests without the stress!

Watch our video with the easy recipe for coconut crème brûlée!

How to make burnt coconut cream

  1. Add sweetened condensed milk, coconut milk, and instant pudding mix (in that order) to a blender. Blend until smooth (about 20-30 seconds). If necessary, you may need to turn off the blender and scrape down the sides with a wooden spoon to loosen the pudding mix.
  2. Pour the mixture into molds and refrigerate for at least 25 minutes (SEE IMAGE BOTTOM LEFT). Before serving, sprinkle 1 teaspoon to 1 tablespoon of sugar evenly over each mold, depending on the size of the mold.
  3. Using a blowtorch, melt the sugar until it forms a crispy surface (SEE IMAGE ON THE RIGHT). Alternatively, you can preheat the broiler and cook for about 1 to 2 minutes until the sugar melts and caramelizes, rotating the cups and watching carefully to avoid burning. However, the blowtorch method is a better one!
  4. Allow the instant coconut crème brûlée to rest for at least 3-5 minutes before serving.
Photo montage showing the ingredients for making instant coconut burnt cream, the batter poured into a bowl and the sugar surface toasted with a flame.Photo montage showing the ingredients for making instant coconut burnt cream, the batter poured into a bowl and the sugar surface toasted with a flame.

Pro Tips for Making the Best Coconut Milk Crème Brûlée

  • You can replace the coconut cream with any other flavor of your choice. immediate pudding mix (e.g. strawberry) and use cream instead of cold canned coconut milk.
  • If using coconut milk, be sure to chill the can in the fridge for at least 3-4 hours. Remember that instant pudding mix needs cold milk to mix.
  • In this recipe, use only instant pudding mix. Instant pudding does not need to be cooked on the stove and will make our coconut crème brûlée set faster.
  • You will get best results using a blowtorch to melt the sugar and form a crispy surface on your coconut milk crème brûlée.
  • Do you like crème brûlée? Try our crème brûlée toast!

How to store

  • Store the no-bake coconut crème brulee in ramekins covered with a lid or foil in the refrigerator for up to 5-7 days. However, melt the sugar just to form a crispy surface just before serving.
  • Freezing is not recommended!

More Coconut Dessert Recipes

FIN AND HAVE FUN!

Close-up of no-bake coconut crème brûlée on a surface.Close-up of no-bake coconut crème brûlée on a surface.
Cake molds with burnt coconut cream, garnished with fresh currants and mint leaves.Cake molds with burnt coconut cream, garnished with fresh currants and mint leaves.

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Coconut Crème Brûlée Recipe

This Coconut Crème Brulee It's a no-bake, eggless, 4-ingredient summer dessert that takes just 5 minutes to make. It has a delicious custard base with a caramelized sugar topping.

Course:Sweet

Kitchen:American

Preparation time 5 minutes

Time to cook 0 minutes

Total time 5 minutes

Portions 5 people

Calories338.3 kilocalorie

Cost $0.75 per person

Equipment

  • 1 blender

  • 5 molds

  • 1 torch

ingredients

  • 14 ounce can sweetened condensed milk or 1 14 oz can.
  • ¾ cup canned coconut milk Chilled for at least 4 hours. You can replace it with cream.
  • 1 3.4 ounces Jell-O Instant Coconut Cream Pudding & Pie Filling Mix NOTE: You can substitute any flavor of your choice, such as strawberry, but always use Jell-O Instant Pudding. Regular pudding will not work well in this recipe!
  • Granulated sugar to sprinkle on top (you can use white granulated sugar or brown sugar)

Instructions

  • Prepare the custard base: Add sweetened condensed milk, coconut milk, and instant pudding mix (in that order) to a blender. Blend until smooth (about 20-30 seconds). If necessary, you may need to turn off the blender and scrape down the sides with a wooden spoon to loosen the pudding mix.

  • Refrigerate: Pour the mixture into molds and refrigerate for at least 25 minutes. Before serving, sprinkle 1 teaspoon to 1 tablespoon of sugar evenly over each mold, depending on the size of the mold.

  • Caramelize the sugar with a blowtorch: Using a blowtorch, melt the sugar until it forms a crispy crust. Alternatively, you can preheat the broiler and cook for about 1 to 2 minutes until the sugar melts and caramelizes, rotating the cups and watching carefully to avoid burning. However, the blowtorch method is a better one!

  • Serve: Allow the instant coconut crème brûlée to rest for at least 3-5 minutes before serving.

Notes on the recipe

IDLE TIME (cooling): 25 minutes
Product: 4-6 molds, depending on the size of the mold
Warehousing

  • Store the no-bake coconut crème brulee in ramekins covered with a lid or foil in the refrigerator for up to 5-7 days. However, melt the sugar just to form a crispy surface just before serving.
  • Freezing is not recommended!

Nutrition

Calories: 338.3kilocalorie | Carbohydrates: 45.3G | Protein: 7.1G | Fat: 15.5G | Saturated fats: 12G | Polyunsaturated fats: 0.4G | Monounsaturated fat: 2.3G | Cholesterol: 27mg | Sodium: 114.8mg | Potassium: 389.2mg | Fiber: 0.8G | Sugar: 44.4G | Vitamin A: 211.9IU | C vitamin: 3.1mg | Soccer: 231.2mg | Iron: 0.7mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This information is provided as a courtesy and is an estimate only, as the nutritional content of recipes may vary based on ingredient brand or source, serving size, recipe modifications/variations, and other factors. We recommend that you do your own calculations using your favorite calculator, based on the ingredients you are using, or consult a registered dietitian to determine nutritional values ​​more accurately.

Please note that the health and diet information provided on easyanddelish.com is for educational purposes only and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent any disease. Consult your physician or other qualified healthcare professional before starting any significant changes in your diet or exercise regimen, or for any other issue requiring medical advice.

HAVE YOU MADE THIS RECIPE?Comment and vote for the recipe. Follow us on Pinterest at @facileedelish for more delicious recipes.

This post was first published on February 8, 2016.

A no-bake tropical dessert, served in a bowl with a spoon on top and another on the side. A no-bake tropical dessert, served in a bowl with a spoon on top and another on the side.

More quick and easy recipes

From Denise Brown

I'm Denise Browning, a chef with nearly 2 decades of experience, a nutrition researcher, and a cookbook author. Here you'll find healthy, easy meals with the occasional indulgence. Learn more about me.

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