Vegan Banana Coconut Crème Brûlée
Recipe GLPR333dc9391d89ad
A luxurious plant-based take on the classic French dessert. Creamy cashew and coconut custard infused with banana, topped with a caramelized sugar crust and fresh banana slices. Completely vegan, dairy-free, and ready to impress.
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Ingredients
1½ cups raw cashews
1 cup vanilla coconut milk
1 small ripe banana, divided
⅓ cup coconut sugar
1 tablespoon coconut oil
1 teaspoon vanilla extract
3 teaspoons ground chia seed
coconut sugar, for topping
Directions
Add the raw cashews, vanilla coconut milk, whole banana, 1/3 cup coconut sugar, coconut oil, and vanilla extract to a high-speed blender. Blend on high speed for about 30 seconds until the mixture is very smooth and creamy. Stop and let settle briefly.
Add the ground chia seed to the blender and pulse several times until the chia is evenly incorporated throughout the custard mixture.
Slice the remaining banana into thin rounds. Layer the banana slices evenly across the bottom of four ramekins.
Divide the custard mixture evenly among the ramekins, pouring it gently over the banana slices. Cover and refrigerate for one hour until the mixture sets slightly.
Remove the ramekins from the refrigerator. Sprinkle a thin, even layer of coconut sugar over the top of each ramekin, covering the surface completely. Preheat the broiler to high.
Place the ramekins on a baking sheet and carefully position under the broiler. Broil for 2–4 minutes, watching closely, until the sugar melts, caramelizes, and turns golden brown with a few dark spots. Remove immediately to prevent burning.
Allow the brûlée to cool slightly, then refrigerate for at least one hour before serving to allow the caramelized top to harden and the flavors to fully set.
