Ingredients

(6 portions)

• 250 ml heavy cream

• 400 ml coconut milk (unsweetened)

• 100 ml coconut water

• 100 g coconut butter (or coconut paste)

• 80 g sugar

• 3 egg yolks

• Seeds of 1 vanilla bean

• 10–20 g cornstarch

• For topping: brown sugar

Instructions

1. Blend everything
Add the heavy cream, coconut milk, coconut water, coconut butter, sugar, and egg yolks to a blender. Blend until smooth and creamy.

2. Strain & flavor
Pour the mixture through a fine sieve into a saucepan. Stir in the vanilla seeds.

3. Thicken
Heat the cream mixture gently while stirring constantly (do not let it boil!). Sift in the cornstarch gradually, whisking continuously, until the cream thickens to a silky, slightly custard-like consistency.

4. Fill & chill
Pour the cream into prepared halved coconut shells or small heatproof ramekins. Refrigerate for at least 3–4 hours until set.

5. Finish
Just before serving, sprinkle an even layer of brown sugar on top. Use a kitchen torch to caramelize the sugar until it forms a golden, crunchy crust.

✨ Tip: For a tropical wow effect, serve the crème brûlée directly in the coconut shell!

Enjoy!