Coconut Creme Brulee
I have always been obsessed with creme brulee. This coconut creme brulee is, of course, a fun twist on the classic dessert, but it is up there with one of the best I’ve had. My favorite part about this recipe, aside from how delicious it is, is that it’s served in the coconut shell! While you can totally just make the coconut custard, serve it in a ramekin, and enjoy it that way, eating it out of the coconut shell is so much fun. Not to mention, it was so satisfying draining the coconut water and cracking them in half. And I promise that it’s much easier than you might think – no tools required. Let’s get right into this recipe so you can enjoy it as soon as possible.
What Is Crème Brûlée?
Crème brûlée is a classic French dessert made from a rich custard base of cream, egg yolks, and sugar. The name literally translates to “burnt cream,” referring to the thin layer of caramelized sugar on top. It is serious to die for. I still remember the first time I had Crème Brûlée! I was in Boston having dinner with my family. Let’s just say, I haven’t been the same since.
Traditionally, crème brûlée is baked in small ramekins and then chilled. Just before serving, sugar is sprinkled on top and melted with a culinary torch until it forms a crisp, glass-like shell. But we are putting our own twist on the classic dessert with this coconut version :)
Now, the BEST part, when you tap the top with a spoon, it cracks open to reveal the smooth custard underneath, one of the most satisfying dessert textures there is.
Key Ingredients
- Coconuts
- Fresh coconuts provide both the serving bowls and the coconut water, which flavors the custard nicely. If you can’t find fresh coconuts, you can totally just buy the meat and pre-shredded coconut! :)
- Coconut Water
- Using the natural coconut water instead of plain liquid adds a subtle tropical flavor without overpowering the dessert. Plus, you can drink the extra coconut water, and it’s so delicious.
- Heavy Cream and Whole Milk
- This combination gives the custard a luxuriously creamy texture while keeping it from feeling too heavy.
- Egg Yolks
- Egg yolks create the rich custard base and give crème brûlée its silky consistency.
- Cornstarch
- A small amount of cornstarch helps thicken the custard to a smooth pudding-like consistency, making it perfect for serving in coconut shells.
- Granulated Sugar
- Sugar sweetens the custard and is also used on top to create the classic brûlée crust.
- Butter and Vanilla
- These ingredients add depth and warmth to the custard, making the flavor richer and more dessert-like.
How to Make Coconut Crème Brûlée
- This recipe comes together in a few simple stages: preparing the coconuts, making the custard, and finishing with the classic brûlée topping.
- Start by draining the coconut water from the coconuts and carefully splitting them in half. Once opened, the coconuts are briefly baked so the meat loosens from the shell, making it easier to remove. After the shells are cleaned out, they become the serving bowls for the custard.
- Next, the coconut flavor is infused into the custard base. Coconut water, heavy cream, milk, sugar, and fresh coconut are heated together so the coconut flavor gently infuses into the liquid. The mixture is then strained before being combined with whisked egg yolks, sugar, and cornstarch to create the custard base.
- The custard is cooked on the stovetop until it thickens into a smooth, pudding-like consistency. Once thickened, butter, vanilla, and salt are added for extra richness.
- Finally, the custard is poured into the prepared coconut shells and chilled until fully set. Just before serving, sprinkle sugar evenly over the tops and torch it until the sugar melts and caramelizes into a crisp golden shell (the best part of any creme brulee in my opinion!!)
More Recipes You Might Enjoy!
Lemon Creme Brulee
Creme Brulee Tartlets
Banana Creme Brulee
Creme Brulee Cream Puffs
Banana Custard
Pumpkin Cheesecake Recipe
How to Break a Coconut in Half Without Tools
I know that breaking a coconut without tools can seem intimidating and maybe near impossible, but I promise you it is SO much easier than you might think! :)
- Once the coconut water has been drained, hold the coconut firmly and use the dull side of a large kitchen knife to tap around the middle of the coconut. Rotate the coconut as you go, continuing to tap around its center line.
- After a few passes, you’ll start to hear small cracks forming. Continue tapping until the coconut splits naturally along the center, creating two halves.
- This method works surprisingly well and doesn’t require a hammer or special tools.
Recipe Variations
- Chocolate Coconut Crème Brûlée
- Add a small amount of melted dark chocolate to the custard for a chocolate-coconut combination.
- Rum Coconut Crème Brûlée
- Stir in a splash of dark rum or coconut rum for a subtle but delicious tropical flavor.
- Toasted Coconut Crème Brûlée
- Mix toasted coconut flakes into the finished custard for extra texture and deeper coconut flavor.
- Lime Coconut Crème Brûlée
- Add a bit of lime zest to the custard to brighten the flavor and create a coconut-lime dessert.
Coconut Creme Brulee
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4
servings30
minutes15
minutes1
hour30
minutesKeep the screen of your device on.
Ingredients
2 coconuts
1 cup coconut water (extracted from the coconuts)
1 cup heavy cream
3/4 cups whole milk
1 cup granulated sugar (divided)
4 egg yolks, room temperature
2 1/2 Tbsp. cornstarch
1/4 tsp. salt
2 Tbsp. unsalted butter, room temperature
2 tsp. vanilla bean paste, or extract
sugar for the brulee tops
Directions
- Starting with the coconuts, start by using a small pairing knife and gently tapping each of the three holes on the top of the coconut. You should notice that one of them breaks much more easily than the other two. This is the eye of the coconut. Twist your knife into this hole to open up the coconut. Use a skewer, a wine opener, or a metal straw to make the opening of the coconut larger.
- Tilt the coconut over a Pyrex measuring cup to let all of the coconut water drain out. Once all of the water has drained out, repeat for the next coconut, then set the water aside.
- Use a large kitchen knife, dull side down, not the blade side, to repeatedly tap the middle of the coconut, working your way around, until you start to hear little cracks. You should notice the coconut begin to slowly crack all the way around. Once almost open, gently pry the coconut open to reveal both halves.
- Place the coconuts face down onto a cookie sheet and bake for 12 minutes at 400 degrees. This will help you remove the coconut meat.
- After the coconuts have finished baking, let them cool down before handling them.
- One at a time, use a small pairing knife to run along the edges of the coconut between the shell and the meat. Score the coconut in sections if this helps to remove the meat in little pieces at a time. Clean out each coconut until you have 4 coconut shell bowls. Set these aside.
- Use a grater to grate about 1/2 cup of coconut. Toast these in the oven at 375 degrees for about 5-7 minutes, being sure to keep an eye on them so that it doesn’t burn. Once toasted, remove the toasted coconut shreds from the oven and place them into a medium-sized sauce pot.
- Strain the coconut water into this sauce pot (the strain helps to keep any shell pieces out). Next, add in the heavy cream, milk, and 1/2 cup of the sugar. Add the rinsed off coconut meat to this mixture as well. Whisk to combine, then place over medium heat. Once this mixture simmers, remove it from the heat and let it slightly cool down.
- In a separate, large bowl, whisk the egg yolks, remaining 1/2 cup of sugar, and cornstarch. Whisk until lighter in color – about 2 minutes.
- Once the coconut mixture has cooled down, strain it into another bowl to remove the toasted coconut and coconut meat.
- Once this mixture has cooled down slightly, gently, while whisking, add about half of it to the egg yolk mixture. This helps temper the egg yolks. Continue to whis. Add the egg yolk mixture to a large sauce pot, then add the remaining milk mixture. Whisk everything together, then place over medium heat. Whisk constantly for about 10 minutes or until the mixture thickens into a pudding consistency.
- Once thickened, remove from the heat and add in the salt, butter, and vanilla. Whisk to combine. Set aside for a few minutes while we prepare the coconut bowls.
- To the two coconuts with the poked hole, place a bit of tinfoil underneath the shell to prevent the custard from spilling out. Place each coconut face up onto a cookie sheet.
- Fill each coconut half with the custard until all of the custard is used up.
- Cover with plastic wrap and let chill in the fridge for 2 hours.
- After they’ve chilled, sprinkle an even layer of sugar on top of each one and torch the top until golden brown and crackling to make the classic creme brulee shell.
- Enjoy!
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