• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
      • Contact
    • Recipe Index
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Gluten-Free Recipes » Gluten-Free Desserts » Coconut Pandan Crème Brûlée Recipe

    Coconut Pandan Crème Brûlée Recipe

    Feb 16, 2019 · by Valentina · 45 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Coconut Pandan Crème Brûlée is an unexpected, unique and delicious dessert! Pandan paste is an interesting and lovely ingredient that gives this silky smooth custard is pretty celadon green color. And a pandan dessert is always a fun way to wow guests.  Close up of a bite of Coconut-Pandan Creme Brulee with a raspberry.Disclaimer: This is not a typical crème brûlée. There are two main reasons for this. One, it does not include heavy cream. And two, whole eggs are used instead of just yolks. I use coconut milk and. Therefore, the texture will be different from what you might expect. It's still rich and creamy, though! 🙂

    Inspiration for Coconut this Pandan Dessert

    Ever since I made the Meyer Lemon Flan, I can't seem to stop making custards. I can't get enough of the beautiful, velvety texture, rich creaminess, and the flavor possibilities seem endless.

    And a pandan dessert is so much fun!

    The Difference Between Flan and Crème Brûlée?

    Both are custards, but instead of the thin caramel sauce layer for flan, sugar is hardened on the top surface to form a crust on crème brûlée.

    One small bottle of pandan paste with lid open.

    What is Pandan?

    • Pandan is a tropical plant that grows in Southeast Asia.
    • To use pandan, the leaves are made into a paste (or extract) which gives foods a very pretty and quite striking green color.
    • Many people think that pandan is to Asia what vanilla is to the Western world, though with a completely different scent and taste.
    • The pandan leaves are also often used in the way banana leaves are used to wrap things like chicken or sticky rice.

    What does Pandan taste like?

    • Pandan has a subtle nutty-floral flavor.
    • In Southeast Asia, pandan leaves are used to give their unique taste and aroma to some savory dishes, but mainly it is used as a paste or extract to flavor pandan desserts and drinks.

    I've had my bottle of pandan paste for years now, and haven't experimented with it in a while. I've always heard it pairs well with coconut -- in fact, in Asia, I believe in desserts, it's most commonly paired with it.

    6 white ramekins with blackberries and raspberries in them.Fresh berries are hidden inside the custard.

    So with my current custard obsession, wanting to use my neglected bottle of pandan paste, and thinking of how it would be oh-so-dreamy with the flavor of coconut -- this recipe for Coconut Pandan Crème Brûlée was born.

    A few white ramekins filled with Coconut Pandan Creme Brulee in a water bath in a roasting pan.The custard cooks in the oven, in a water bath, to help achieve a silky smooth texture.

    What's in this Coconut Pandan Crème Brûlée Recipe?

    • eggs*
    • coconut milk**
    • vanilla
    • berries
    • sugar
    • pandan paste
    • sweetened condensed milk

    *As mentioned above, crème brûlée is typically made with only the yolks of the eggs. This recipe is unusual in that the whole egg is used.
    **As mentioned above, in a typical crème brûlée or flan, whole milk or heavy cream is used.

    6 cooked custards for Coconut-Pandan Creme Brulee on a cooling rack.The flavor from the pandan paste is natural combination with the coconut in this lovely pandan dessert.

    I love the flavor of the berries, and it's a delightful surprise for anyone taking their first bite.

    4 images of the process of how to brulee creme brulee.

    Can you make crème brûlée without a kitchen blow torch?

    Yes! If you don't have a kitchen blow torch, you can place the sugar coated custards under a broiler. (Both methods are explained in the detailed recipe below.)

    I think there's a little better control with the torch because you can direct the flame exactly where you want it to go. If you think you'll make crème brûlée more than once, which I'm guessing you will, then it's a great tool to have. Small kitchen torches range from about $12 to $40. (See examples below the recipe.)

    I hope you love this pandan dessert as much as I do!

    Close up of a bite of Coconut-Pandan Creme Brulee with a raspberry.

    Coconut Pandan Crème Brûlée Recipe

    Valentina K. Wein
    This crème brûlée is unexpected, fun and utterly delicious! Pandan paste is an interesting and lovely ingredient that gives this silky smooth custard is pretty celadon green color.
    *The serving size is generous and (theoretically) one can be shared between two people. You can also use smaller ramekins if desired. (You could for example use 4-ounce ramekins for about 10 smaller portions.)
    5 from 13 votes
    Print
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Refrigeration and Cooling Time 4 hours hrs 30 minutes mins
    Total Time 5 hours hrs 45 minutes mins
    Course Dessert
    Cuisine French
    Servings 8
    Calories 425 kcal

    Ingredients
      

    • about 2 dozen fresh berries (such as raspberries, blackberries and/or strawberries), gently rinsed and dried
    • 1¼ cup unsweetened coconut milk
    • 1 (14-ounce) can sweetened condensed milk
    • 6 large eggs
    • 2 teaspoons pure vanilla extract
    • ¼ to ½ teaspoon Pandan flavored paste (use the full amount for a more vibrant green)
    • 6 tablespoons granulated sugar

    Instructions
     

    • Preheat the oven to 350°F.
    • Prepare six (approximately 5 ounce) ramekins by dividing the berries evenly among them. Put the ramekins in a roasting pan large enough to hold them comfortably. Set aside.
    • Add all of the ingredients, except the granulated sugar, to a blender and blend until smooth, about 10 seconds. Directly from the blender, pour an even amount the mixture into the prepared ramekins.
    • Add enough hot water to the roasting pan, to come halfway up sides of the ramekins. (This is called a water bath, and adds moisture to the oven, which keeps the custard from becoming rubbery or cracking.) Bake the custards in the preheated 350°F oven just until they no longer jiggle, about 40 to 50 minutes.
    • Carefully remove the ramekins from the water bath and place them on a cooling rack. Let them cool there for about 90 minutes. Then individually cover each one with plastic wrap and place them in refrigerator for at least 3 hours, and ideally overnight.
    • Remove them from the refrigerator and lightly coat each custard with an even layer of the sugar, about 2 teaspoons each. Use a small blow torch to brown the sugar to create a crust. Simply turn it on medium-high and evenly go around until all the sugar has caramelized to a pretty golden brown. Don't worry if some areas are darker than others. (If you don't have a torch, you can use the broiler. Place the custards on a baking sheet, and adjust a rack so it's directly under the flame. Broil them just until the sugar is golden, about 1 minute.)
      Serve immediately!

    NOTES

    If you would like to make coconut Crème Brûlée without the pandan, simply omit the pandan. Easy! 🙂 

    NUTRITION

    Calories: 425kcal
    Keywords dessert for party, unique desserts, recipes with pandan
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Gluten-Free Desserts

    • A few scoops of lychee ice cream in a pink-rimmed ceramic bowl with pink Gerbera daisies in the background.
      Lychee Ice Cream
    • Close up, cross section of a loaf of banana cake with chocolate chips.
      Gluten-Free Banana Cake with Chocolate Chips
    • Stack of 4 Salted Dulce de Leche Coconut Macaroons, witht he bottoms covered in chocolate.
      Dulce De Leche Coconut Macaroons
    • Small stack of almond flour cocoa cookies with melting chocolate chips.
      Almond Flour Cocoa Cookies

    Reader Interactions

    Comments

    1. valentina

      January 08, 2012 at 6:38 am

      and to you, greg! 😀

      Reply
    2. Ron

      February 17, 2019 at 5:56 am

      5 stars
      Coconut milk Crème Brûlée, why didn't I think of that and adding the Pandan paste gives it such a wonderful looking color. I'm putting your Coconut Pandan Crème Brûlée on my must make list. Do you think you could make it sous vide?

      Reply
      • valentina

        February 17, 2019 at 6:23 pm

        Hi Ron. I think that would turn out well, but have never done it. Found this and I think it's a pretty good guide for how to do it. Would love to hear how it goes if you try it. Thank you as always for the visit. 🙂

        Reply
        • Ron

          February 21, 2019 at 5:11 am

          Thanks for the link, Valentina. I'll let you know how it turns out.

          Reply
          • valentina

            February 22, 2019 at 2:44 pm

            Sure! 😀

            Reply
    3. James

      February 17, 2019 at 8:41 am

      5 stars
      This is an awesome recipe with the pandan paste. So unique and delicious!

      Reply
      • valentina

        February 17, 2019 at 6:19 pm

        Thanks James. It has a lovely flavor to it. Enjoy!

        Reply
    4. 2pots2cook

      February 17, 2019 at 10:17 am

      So in love with pandan. This creme brulee must be heavenly good !

      Reply
      • valentina

        February 17, 2019 at 6:18 pm

        I'm loving that so many people have used and like pandan. So fun! Thank you. 🙂

        Reply
    5. Tawnie Kroll

      February 17, 2019 at 4:25 pm

      I've never had this before I am so excite to try!

      Reply
      • valentina

        February 17, 2019 at 6:14 pm

        Thanks so much!

        Reply
    6. Taylor Kiser

      February 17, 2019 at 4:46 pm

      5 stars
      Currently craving this deliciousness!! Can't wait to make it!

      Reply
      • valentina

        February 17, 2019 at 6:14 pm

        I hope you love it! Thank you!

        Reply
    7. Cristie

      February 17, 2019 at 4:46 pm

      5 stars
      I love pandan and have some in my cupboard, so this I can make this now without buying a thing! yay!

      Reply
      • valentina

        February 17, 2019 at 6:14 pm

        Cristie, I hope the pandan makes it out of the cupboard. 😉 Thanks!

        Reply
    8. Karen @ Seasonal Cravings

      February 17, 2019 at 5:09 pm

      5 stars
      I've never used pandan paste but it certainly gives it a lovely color. It looks so creamy and fresh!

      Reply
      • valentina

        February 17, 2019 at 6:13 pm

        It is! Thanks, Karen. Hope you try the Pandan! 🙂

        Reply
    9. Monica

      February 17, 2019 at 6:16 pm

      5 stars
      So delicious - I love the hidden berries!!

      Reply
      • valentina

        February 17, 2019 at 6:25 pm

        Thank you Monica!

        Reply
    10. Diana

      February 17, 2019 at 6:34 pm

      I didn't know that you can buy pandan paste! I just returned from Thailand and I'm obsessed with pandan infused desserts. This coconut pandan creme Brule sounds amazing!

      Reply
      • valentina

        February 18, 2019 at 12:26 pm

        Lucky you to be in Thailand! It's on my list! Happy to know you like pandan. Hope you try this and love it. 🙂

        Reply
    11. David @ Spiced

      February 18, 2019 at 5:26 am

      5 stars
      Interesting! I've never thought about the similarities between flan and crème brûlée, but you're totally right. They're so similar! No wonder I love 'em both. 🙂 I have to admit that I'm not familiar with pandan, but I'm totally intrigued now. I love playing with new ingredients, so I'll have to keep an eye out for pandan. This crème brûlée sounds amazing, my friend!

      Reply
      • valentina

        February 18, 2019 at 12:30 pm

        Thanks, David. Yes, you would love playing with pandan. I also love experimenting with new ingredients. 🙂

        Reply
    12. Eha

      February 18, 2019 at 3:52 pm

      5 stars
      Used to grow my own pandan when I lived north in the subtropics but now use it un its easily accessible dried or frozen forms. Tho' not a dessert maker do love the occasional brulee and have to figure out whether I can use the pandan I have at home. Old-fashioned me does not even have a kitchen blowtorch but am pretty adept at using the grill . . . must try . . .

      Reply
      • valentina

        February 18, 2019 at 9:33 pm

        I love that you used to grow pandan -- I wish I could. I would love to cook with the leaves. You can use a broiler to brûlée the custards if you don't have the torch. I hope you have a delightful week! 🙂

        Reply
    13. Beth

      February 19, 2019 at 9:22 am

      5 stars
      I just made this and it's AMAZING!

      Reply
      • valentina

        February 20, 2019 at 12:44 pm

        Yay! This makes me happy. Thank you. 🙂

        Reply
    14. David

      February 19, 2019 at 3:46 pm

      I can’t tell you how grateful I am to you... you have introduced me to so many wonderful ingredients! And now pandan! I will have to see if I can find some at the Asian grocery. I can’t wait to smell/taste it! And I just love coconut anything! Will report back once I find the pandan!

      Reply
      • valentina

        February 20, 2019 at 12:45 pm

        Thanks, David! I hope you find it as fun/interesting as I do. And it's because of you I've been experimenting more and more with rose water. 🙂

        Reply
    15. Kelly | Foodtasia

      February 20, 2019 at 6:57 am

      5 stars
      Valentina, this creme brulee looks so pretty! So much fun to be introduced to new ingredients. I love creamy desserts and serving them in individual sized bowls is perfect. Otherwise I wouldn't know when to stop!

      Reply
      • valentina

        February 20, 2019 at 12:40 pm

        Thank you, Kelly. That's a good point about the individual portions. And I usually just think they're cute. Ha! Cute and practical. 🙂 Enjoy!

        Reply
    16. Dawn - Girl Heart Food

      February 20, 2019 at 7:29 am

      5 stars
      I think I'm really going to love this too! Really like the coconut milk in there (huge fan). Plus, how pretty with the berries? I'm thinking this would be lovely on Friday night for a treat with some vino 🙂

      Reply
      • valentina

        February 20, 2019 at 12:39 pm

        Oh yes -- add the vino! Love that. 🙂 Thanks, Dawn.

        Reply
    17. nancy

      February 20, 2019 at 8:22 am

      5 stars
      Oooh.... this sounds amazing!! I haven't worked with Pandan paste before and it's clear I've been missing the boat! Cannot wait to try this!!!

      Reply
      • valentina

        February 20, 2019 at 12:38 pm

        Get on the boat, Nancy. 😉 I think you would have fun with it -- and I know you'd make something beautiful and delicious.

        Reply
    18. John / Kitchen Riffs

      February 20, 2019 at 8:36 am

      For my kitchen blow torch I use one of those blue propane jobs from the plumbing section of my big box home improvement store. 🙂 Anyway, this looks terrific! I've had desserts with pandan, but never used it myself -- I need to. Thanks!

      Reply
      • valentina

        February 20, 2019 at 12:38 pm

        That's the best kind to use! Much stronger flame. 🙂 It's fun using the pandan in different desserts. Thanks for visiting, John.

        Reply
    19. Gerlinde

      February 20, 2019 at 9:36 pm

      What a delicious looking dessert. I have never heard of pandan . Now I have to look for it.

      Reply
      • valentina

        February 22, 2019 at 2:41 pm

        I hope if you try it you love it. 🙂

        Reply
    20. Emily Rutherford@thereviewsearch

      March 09, 2019 at 3:12 am

      I've never tried a recipe with pandan paste. And I love to add coconut to recipes. It's really a unique one. I will try it for sure.

      Reply
      • valentina

        March 10, 2019 at 8:58 pm

        Thanks, Emily. I hope you love it as much as I do!

        Reply
    21. Soh

      October 18, 2019 at 7:18 pm

      I have fresh pandan leaves. What is the amount to substitute? If I grind the leaves in a blender I typically wait 24 hours for the solution to separate and I use the darker green layer to make chiffon. So how much of that darker green paste should I use? It is not thick like store bought paste and more fragrant...

      Reply
      • valentina

        October 18, 2019 at 9:17 pm

        Hi there. Thanks so much for writing in. So cool you're working with the leaves! I'm jealous. 🙂 Though I don't have experience with them, I think I would only use just enough to achieve the color you want -- especially since it's thinner. I hope this helps and I"m sorry I can't be more precise. Enjoy and please let me know how it goes. Thanks for exploring my recipes. 🙂 ~Valentina

        Reply
    22. Hana Mastro

      December 06, 2023 at 3:48 am

      5 stars
      I grew up in Thailand & our garden always had pandan plants. Discovering your recipe is exciting. I will use the frozen panda leaves, puree in the coconut milk and squeeze all the juice out for the recipe. I am certain that it is going to work. Thank you

      Reply
      • Valentina

        December 06, 2023 at 1:29 pm

        Hi Hana. I'm so happy you found my recipe. I love that you'll use the frozen leaves. I hope you love it! 🙂 ~Valentina

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    REFRESHING FROZEN DESSERTS

    • Cream-colored ceramic mug with coffee beans and a coffee popsicle sticking out of the top.
      Creamy Coffee Popsicles
    • Top view of Strawberry Swirl No-Churn Ice Cream in a small white mug with strawberry on top.
      Strawberry Swirl Ice Cream
    • Fat Free Cherry Frozen Yogurt in a cream colored bowl with a cherry on top
      Chocolate Frozen Yogurt with Cherries
    • Honey Grapefruit Popsicles on crushed ice with lemon leaves.
      Grapefruit Popsicle Recipe with Honey

    POPULAR SUMMER RECIPES

    • Open jar of lemon verbena pesto with small leaves on top.
      Lemon Verbena Pesto
    • Large ceramic serving bowl full with Watermelon Basil Salad with feta, avocado, and balsamic reduction.
      Watermelon Basil Salad with Avocado
    • Close up of Summer Fish Stew in black bowl.
      Summer Fish Stew with Cod
    • Several corn Ribs that are golden from roasting on a sheet pan
      Corn Riblets

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2025 Cooking On The Weekends, All Rights Reserved