Coconut Carrot Créme Brulée
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 can full fat coconut milk (about 1.5 cups)
  • 1 tsp tapioca starch
  • 1 tsp vanilla extract
  • 4 egg yolks
  • ½ cup brown rice syrup
  • ½ cup carrot puree
  • ½ tsp fresh lemon juice
  • pinch sea salt
  • pinch nutmeg
  • 4 Tbl granulated coconut sugar, divided
  1. Preheat oven to 300F
  2. In a small sauce pan, whisk together the coconut milk, tapioca starch, and vanilla extract and bring to a tiny simmer over medium heat (be sure not to bring to a boil). Remove from heat and set aside.
  3. Meanwhile in a large mixing bowl, add the egg yolks and whisk. Whisk in the brown rice syrup then whisk in the carrot purée. Whisk in the lemon juice, sea salt, and nutmeg until the mixture is smooth and there are no lumps.
  4. Slowly whisk in the scalded coconut milk.
  5. Pour mixture into 4 large ramekins. Place the ramekins into a high-sided baking dish. Pour water into the baking dish until the water reaches half-way up the ramekin dishes.
  6. Cook in the oven for 45-50 minutes until custard is set yet still a little jiggly (they firm up when cooled). Remove from the oven, cool to room temperature, cover with saran wrap, and refrigerate a few hours until custard is firm.
  7. When ready to serve sprinkle 1 Tbl of coconut sugar evenly over each ramekin. Use a kitchen torch to caramelize the top for a crispy sugary crust. Serve immediately. (Note: you can use a broiler on high for 5-6 minutes but it will not come out as crisp, although still very tasty!)
Recipe by Healthy Julie at