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+ servings
A creme brûlée is far from vegan! However, this cookie butter brûlée is a rather tasty alternative
Duration8 hrs 10 mins
Cook Time10 mins
Prep Time8 hrs


  • Coconut cream 250ml
  • Coconut milk 50ml
  • Icing sugar 1 table spoon
  • Cookie butter biscoff biscuit spread 2 table spoons
  • Granulated sugar 2 table spoons
  • Desiccated coconut 1 table spoon


  • 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 
This recipe was republished with permission from Brett Cobley. Follow Brett here