Cookie Butter Brûlée

Pour the coconut milk and cream into a mixing bowl and sieve in the icing sugar

Use an electric mixer to whisk until light, fluffy, and thick

Stir in two tablespoons of cookie butter and gently mix with a spatula

Cover the mixture and cool in the refrigerator for at least two hours before emptying the mixture into ramekins – leaving a small space below the rim to allow for sugar

Empty into the top of the ramekin and use the flat side of a table knife to run across the edge and level the sugar

Now, the top can be caramelized by either placing the ramekin under a grill to melt the sugar and allow the top to crisp. Or, use a chef’s torch, keeping a uniform distance between the torch flame and the sugar, begin to caramelize the sugar and then move the flame around the top until all of the sugar is caramelized

Dust with desiccated coconut and serve