Coconut Creme Brûlée

This ultimate dessert takes a leftover half can of coconut cream and turns it into something truly special. A Thai-inspired coconut crème brûlée. It’s creamy, luxurious, and has that classic caramelized sugar crack on top. A brilliant way to save coconut cream from going moldy in the fridge and elevate it into a show stopping dessert.

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Chill time: 2 hours
Total time: 2 hours 40 minutes
Special equipment: 4 ramekins, kitchen blowtorch

Let’s learn how to make it.

Instead of using heavy cream and milk, this version relies on leftover coconut cream. Lightly sweetened and baked in a gentle water bath, it sets to the perfect custard texture. Finished with a thin layer of caramelized sugar, it’s a zero-waste twist on a French classic with a fragrant coconut note.

Ingredients

• 200g coconut cream (use leftover half can, top up with dairy cream if needed)

• 3 large eggs

• 3–4 tbsp caster sugar (adjust to taste)

• Extra caster sugar, for topping

Optional flavor infusions:

• 1 lime leaf, a slice of fresh ginger, or 2 cardamom pods

Method

1. Prepare coconut cream: Measure out about 200g of coconut cream (from your leftover can). If it’s lumpy, warm it gently in a saucepan until smooth. Do not boil.

2. Mix eggs and sugar: In a bowl, whisk together the eggs and 3–4 tbsp caster sugar until combined.

3. Combine: Slowly pour in the warm coconut cream while whisking continuously. Ensure the cream is only warm, not hot, to avoid scrambling the eggs.

4. Strain: Pass the mixture through a sieve to remove any eggy bits or lumps for a perfectly smooth custard.

5. Prepare ramekins: Preheat oven to 160°C (320°F). Pour the custard mixture into 4 ramekins. Place ramekins in a deep baking tray and fill the tray with hot water halfway up the sides (a bain-marie).

6. Bake: Cook for 25–30 minutes until the custards are just set with a slight wobble in the middle. Remove from the oven and cool.

7. Chill: Refrigerate for at least 2 hours until fully set.

8. Finish with brûlée: Sprinkle 1–2 teaspoons of caster sugar evenly on top of each custard. Tilt ramekins to spread the sugar evenly. Using a blowtorch, caramelize the sugar until golden and crisp. Let it cool for 1–2 minutes before serving.

Chef’s Tip

For a flavour boost, infuse the coconut cream while warming with a lime leaf, slice of ginger, or crushed cardamom pod. Strain before adding to the egg mixture.

Enjoy

Del x

Love this zero-waste dessert? You might also like my Chocolate Mousse Made From Chickpea Water (Aquafaba)