This coconut crème brûlée recipe was born out of a desire to enjoy one of my favorite desserts at home without having to indulge in the extra sugar and dairy the traditional version has. There are a lot of great crème brûlée recipes out there, both dairy free and regular, but I’ve made several and never quite got what I was looking for.

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Dairy free coconut milk creme brulee in glass ramicans

A Quick Disclaimer

I love this recipe and have shared a few teasers on social media. I’ve made many batches in different sized ramicans (all of them delicious) trying to get the bake time right for these. Unfortunately, the time I continually landed on as being perfect for the right consistency is 1 hour and 45 minutes. That is a long time to have an RV oven on! I understand that and I’m sorry I couldn’t get this to work in a shorter period of time. I will say they are perfect for making ahead to take on a weekend camping trip or if you have access to a sticks and bricks house oven.

Despite the long cook time, I had to share this recipe with you despite because it has amazing flavor and I know that everyone loves a sweet and creamy treat!

What You’ll Need

This dairy free coconut crème brûlée is so easy to make and only requires a few ingredients.

Pyure Organic Sweetener Blend
Thai Kitchen Coconut milk (or your favorite canned coconut milk)
6 Eggs, seperated

Bowl of eggs, bag of sugar, and can of coconut milk — You only need three ingredients to make this dairy free crème brûlée

Super Easy Crème Brûlée:

First, put a tea kettle of water on to heat. Place 4, 8 ounce, oven safe glass dishes in a 9 x 13 baking pan. I used these dishes and they worked great. I love that they have lids which makes it easy to stack in the small RV fridge.

Separate egg yolks from the whites and place in separate dishes. I love to use the egg whites for breakfast or in other baked goods.

Six egg yolks in a metal mixing bowl — Separate egg yolks and egg whites

Mix egg yolks and Pyure in a large mixing bowl. Make sure that it is well combined.

Mixing egg yolks and sugar with hand held mixer — Be careful not to over mix the egg yolks and Pyure

In a separate bowl, mix up the coconut milk with the hand mixer until smooth.

Slowly pour coconut milk into the egg mixture. Add the vanilla extract and mix well.

Coconut milk being mixed into eggs with a hand mixture — Pour coconut milk into the eggs slowly

When thoroughly combined, pour mixture equally into the ramicans.

Slowly pouring coconut creme brulee into glass ramicans — Pour crème brûlée evenly into glass ramicans

Pouring coconut crème brûlée into glass ramicans

When water is hot, pour into the 9 x 13 pan until it is three-quarters of the way up the outside of the glass ramicans. This is an important step for baking the coconut crème brûlée evenly.

Pouring hot water from tea kettle into glass baking dish — Pour slowly so that you don’t over fill or splash onto crème brûlée

CAREFULLY transfer the baking pan into the oven, making sure not to slosh the water.

Bake the coconut crème brûlée for 1 hour and 45 minutes or until the edges are set and the middle jiggles slightly when the dish is shifted. Again, I know this is a long time but I promise the finished product is delicious!

Note: You may need to refill the water in the pan half way through the baking time. You’ll want to keep an eye on it and add more if it drops below the half way mark.

When finished baking, cool in the refrigerator overnight but 24 hours is best. You’ll want the crème brûlée to be chilled thoroughly before eating.

Serving These Creamy Coconut Crème Brûlées

When ready to serve, sprinkle sugar over the top. I use Truvia’s brown sugar blend. Carefully heat with a small crème brûlée torch until the sugar caramelizes. I’ve read you can also do this under a broiler but I haven’t tried this method. You can also eat these as is without the carmelized

Dairy free coconut creme brulee in glass ramicans

A few notes about this recipe:

The coconut milk needs to be fully emulsified. Full fat coconut milk tends to separate in the can. Make sure it is thoroughly mixed (but not overmixed) before adding to the eggs. I like to use a hand mixer like this one for this step.

For this recipe I used Pyure, which is an organic stevia and erythritol blend. I do not use coconut sugar or cane sugar because I do not tolerate sugar well so I only use it for special occasions. If you’d like to use one of these instead of Pyure, you’ll want to double the amount as Pyure is twice as sweet as traditional sugar. I have not tested other sugars or sugar alternatives and can’t guarantee the results but would love to hear how they work for you!

Why I Love This Recipe

I have to tell you that this is one of my favorite recipes I’ve posted despite the long baking time. While not a traditional “camping food” I love having a sweet creamy treat that I feel good about when at the campground. Plus the caramelized sugar on top is reminiscent of the burnt outer layer of a marshmallow.

Let me know how your dairy free crème brûlée turns out and tag me on social media with @realfoodcamping and #realfoodcamping.

Happy camping,

-Jess