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Toasted Coconut Crème Brûlée Recipe

A scrumptious serving of Toasted Coconut Crème Brûlée is one of the best ways to end a meal. It starts with the perfect layer of caramelized sugar over a luscious thick custard, enhanced with coconut flavorings. Coconut milk, coconut extract, and toasted unsweetened coconut flakes provide a slightly floral yet subtle flavor element to the dish. And finally, the fresh, tart raspberries help to offset the richness of the custard.

Recipe courtesy Nam Nguyen of The Culinary Chronicles.

Servings: 8

Active time: 30 minutes

Total time:


  • 1 c unsweetened coconut milk
  • 2 c heavy cream
  • 1 1/2 c toasted, unsweetened coconut flakes, divided
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 5 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 c granulated sugar, divided
  • 1 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1/2 pint fresh raspberries


  1. In a heavy bottom saucepan, whisk the coconut milk and heavy cream together. Add in 1 cup toasted coconut flakes and simmer over low heat.
  2. Using a stand mixer with the paddle attachment, mix the egg, egg yolks, and 3/4 cup granulated sugar until the eggs become a pale yellow.
  3. Once the coconut milk and cream have scalded, pour the liquids through a fine mesh strainer into a large bowl. Use a rubber spatula to press the coconut flakes against the strainer to releases any remaining liquids.
  4. Turn the stand mixer back on low and slowly stream the heated coconut milk/heavy cream into the eggs. Add in the coconut extract and vanilla extract.
  5. Place 8 5-ounce ramekins into a large baking dish. Pour the custard mixture through another fine mesh strainer to remove any remaining lumps. Use a spoon to skim off & discard any excess frothy bubbles. Divide the custard evenly between the ramekins. Carefully pour boiling water into the baking dish so that it comes halfway up the sides of the ramekins. The water bath will allow for the custards to cook gently and evenly. Transfer the baking dish with ramekins into an oven that has been preheated to 300°F. Bake the custards for about 35 minutes or until the centers are just set when gently shaken.
  6. Remove the ramekins from the water bath and place them on wire racks to cool to room temperature. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours.
  7. Before serving, take a clean paper towel and blot off any excess moisture from the tops of each ramekin. Spread a spoonful of the remaining sugar over the top of each of the ramekins and use a kitchen torch to brûlée the sugar until it becomes caramelized and browned. Top each ramekin with the remaining toasted coconut flakes and a few fresh raspberries. Enjoy!

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 490
Calories from Fat 340
Total Fat 38g (58% DV)
Saturated Fat 25g (125% DV)
Trans Fat 0.5g
Cholesterol 220mg (73% DV)
Sodium 50mg (2% DV)
35g (12% DV)
Dietary Fiber 3g (12% DV)
Sugars 28g
Protein 5g
Vitamin A 20%
Vitamin C 8%
Calcium 6%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.