Tiki Coconut Crème Brûlée

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Creamy coconut custard topped with a crisp caramelized sugar crust, infused with fresh vanilla and a hint of lime for a sophisticated island dessert. This recipe, ready in about 75 minutes, layers full-fat coconut milk, heavy cream, vanilla bean paste into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup full-fat coconut milk
• 1/2 cup heavy cream
• 1 tbsp vanilla bean paste
• 1 tsp lime zest
• 3 tbsp granulated sugar
• 4 egg yolks

Instructions

1. Step 1: Preheat oven to 325°F (160°C). In a medium saucepan, combine 1 cup full-fat coconut milk, 1/2 cup heavy cream, 1 tbsp vanilla bean paste, and 1 tsp lime zest. Heat over medium-low heat until steaming hot but not boiling, stirring occasionally.
2. Step 2: Whisk 4 egg yolks in a separate bowl until pale yellow, then slowly pour the warm coconut mixture into the yolks while whisking constantly to temper. Strain the mixture through a fine-mesh sieve into a clean bowl.
3. Step 3: Divide the custard mixture into 4 ramekins, placing them in a baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes until the edges are set but the center still jiggles slightly when gently shaken. Chill in the refrigerator for at least 4 hours before serving.