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
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