Pumpkin Coconut Crème Brûlée is a dessert that’s like a cozy hug for your taste buds – creamy pumpkin, coconut milk, spices and delicious caramelised sugar. What’s even better? It’s dairy-free and gluten-free, so everyone can enjoy this comforting fall treat!

pumpkin coconut creme brulee

WHAT IS PUMPKIN COCONUT Crème Brûlée

Pumpkin Coconut Crème Brûlée is a delicious twist on a classic French treat. It is a comforting fall dessert that’s both dairy-free and gluten-free. It combines creamy pumpkin puree, coconut milk, and warm spices, topped with a caramelized sugar crust for a satisfying crunch. This dessert offers the perfect blend of flavors and textures, making it a cozy and inclusive treat for everyone to enjoy.

INGREDIENTS FOR PUMPKIN COCONUT Crème Brûlée

  • Pumpkin puree: Choose a high-quality, smooth pumpkin puree for a rich and authentic flavor.
  • Coconut milk: Always choose full-fat coconut milk to ensure a creamy texture.
  • Egg yolks: Fresh, large eggs will provide the custard with the right consistency.
  • Vanilla extract: Pure vanilla extract enhances the overall aroma of the dessert.
  • Cinnamon, ginger and nutmeg: Ground spices complement the pumpkin beautifully.
  • Sugar: I used granulated sugar in this recipe, but feel free to use brown sugar, palm sugar or coconut sugar instead.
pumpkin coconut creme brulee

HOW TO MAKE PUMPKIN COCONUT Crème Brûlée

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Preparing the custard.

Begin by preheating your oven to 325°F (160°C). Take 6 small or 4 larger ramekins and arrange them in a deep baking dish, setting them aside for later use.

In a mixing bowl, whisk together the pumpkin puree, coconut milk, egg yolks, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, salt, and granulated sugar.

Step 2: Bake in the oven.

Carefully pour the custard mixture into the prepared ramekins within the baking dish. To ensure a velvety texture, create a water bath by pouring hot water (not boiling) around the ramekins, ensuring it reaches halfway up their sides. Bake in the preheated oven for 40-45 minutes, or until the custards are set around the edges but slightly jiggly in the center.

Step 3: Refrigerate and carmelize.

Remove the ramekins from the water bath and let them cool to room temperature. Afterwards, cover them and refrigerate for at least 2 hours or overnight.

Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. With a kitchen torch in hand, caramelize the sugar until it forms a golden-brown crust.

Step 4: Enjoy!

Allow your Pumpkin Coconut Crème Brûlée to sit for a minute or two, letting the caramelized sugar harden and enjoy!

STORING AND FREEZING TIPS

You can refrigerate Pumpkin Coconut Crème Brûlée covered for 2-3 days. You can freeze the unbrûléed custard in an airtight container for up to a month. When you’re ready to enjoy, thaw the custard in the refrigerator overnight, add the sugar topping, and caramelize it just before serving.

You may also enjoy…

Roasted Pumpkin Orzo with Crispy Prosciutto

Pumpkin Cheesecake Overnight Oats

One-Pan Creamy Parmesan Tuscan Chicken

Authentic Chicken Quesadilla

Caprese Stuffed Chicken

Pumpkin Coconut Crème Brûlée

Pumpkin Coconut Crème Brûlée

5 from 1 vote
Recipe by Magda | Good Food Discoveries Course: DessertCuisine: FrenchDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes
Calories

270

kcal
Resting time

2

minutes

Pumpkin Coconut Crème Brûlée is a dessert that’s like a cosy hug for your taste buds – creamy pumpkin, coconut milk, spices and delicious caramelised sugar. What’s even better? It’s dairy-free and gluten-free, so everyone can enjoy this comforting fall treat!

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INGREDIENTS

  • 1/2 cup (120g) canned pumpkin puree

  • 1 can (13.5 oz/400ml) full-fat canned coconut milk

  • 6 large egg yolks

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • pinch of salt

  • 1/2 cup granulated sugar, plus extra for caramelizing the top

DIRECTIONS

  • Preheat your oven to 325°F / 160°C. Place 6 small or 4 bigger ramekins in a deep baking dish and set aside.
  • In a mixing bowl, whisk all the ingredients: pumpkin puree, coconut milk, egg yolks, vanilla extract, cinnamon, ginger, nutmeg, salt and sugar.
  • Pour the custard mixture evenly into the prepared ramekins in the baking dish.
  • Carefully pour hot water (but not boiling) into the baking dish around the ramekins, creating a water bath. The water should come halfway up the sides of the ramekins. Bake in the preheated oven for 40-45 minutes or until the custards are set around the edges but slightly jiggly in the center.
  • Remove the ramekins from the water bath and let them cool to room temperature. Then, cover and refrigerate for at least 2 hours, or overnight, to chill and set completely.
  • Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a golden-brown crust.
  • Let the crème brûlée sit for a minute or two to allow the caramelized sugar to harden. Enjoy!

Notes

  • You can refrigerate Pumpkin Coconut Crème Brûlée covered for 2-3 days or freeze for up to 1 month.
  • The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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