Tiki Coconut Crème Brûlée

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 international-inspired desserts 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.

Prep: 30 min Cook: 45 min Serves 4 International cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Tiki Coconut Crème Brûlée take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Tiki Coconut Crème Brûlée?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Tiki Coconut Crème Brûlée?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tiki Coconut Crème Brûlée for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tiki Coconut Crème Brûlée?

International desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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