Mango and Coconut Crème Brûlée

The Magrûlèe



of which Sugars25.5g28.4%
of which Saturates14.1g70.6%

Nutrients Proportions

  • carbs 68%
  • sugars 40%
  • fats 26%
  • saturates 22%
  • proteins 3%
  • fibers 2%
* All data is per serving
No Bake Vegan Crème Brûlée with Coconut Milk and Mango Preview



1h 15m




The crème brûlée is a traditional French dessert with a custard base, made with eggs, cream, and sugar, topped with a layer of caramelised sugar.

It’s such a delicious treat thanks to the contrasting textures of the soft cream and hard topping, and now you can learn how to make it at home following our step-by-step recipe.

As Foodaciously’s mission is to allow everyone to enjoy amazing food, we have made this crème brûlée recipe dairy-free, egg-free, gluten-free, and vegan. If you want to discover more allergen and diet friendly recipes just use our Smart Search function!

This easy cream brûlée is prepared with juicy mango, canned coconut milk, potato starch and a hint of vanilla.

There is no added sugar to the cream base as it’s already naturally sweet thanks to the mango puree. This also helps to reduce your intake of free sugars, for a healthier dessert.

As there are no eggs, the mango also gives a nice yellow colour to the cream, but if you prefer an even deeper tone, just add a pinch of turmeric to the cream base before blending the ingredients.

To replace the thickening power of the eggs, use potato starch or other starches. In fact, it will absorb water and turn into a thick gel when cooking, making your cream firm and jelly-like.

This recipe is a great dessert to prepare with canned coconut milk and mango. But make sure you use coconut cream and not coconut water. And what it makes it even better is that it doesn’t require baking in the oven but only a few minutes over the hob to thicken up the cream. 


Print Recipe
Potato Starch40 g
Mango180 g
Coconut Milk200 mL
Vanilla Extract1 tsp
White Sugar2 tbsp

step 1

To make this vegan creme brulée, prepare the starch first as you’ll use it as a thickener to replace the eggs.

In a small bowl combine the sifted potato starch with a bit of water and stir (1). Keep adding water until the starch has dissolved and you have a white liquid (2).

The starch tends to sediment at the bottom of the bowl, so give it a quick stir before adding it to the other ingredients in the next steps.

Step 1 Image 1
Step 1 Image 2

step 2

Peel and cut the mango into chunks.

Open the coconut milk can and scoop out just the top cream layer and discard the water (or use it as a tasty base for your next smoothie!)

In the blender bowl, combine the mango, coconut cream, potato starch, and vanilla (1) and blitz until you have a smooth mix (2).

Step 2 Image 1
Step 2 Image 2

step 3

Transfer the mango and coconut mixture in a pan and turn the heat on.

Keep stirring with a whisk or spoon, and as soon as you see the first bubbles forming, turn the heat off.

Continue to stir as the cream cooks and thickens with the heat of the pan(1).

Fill one oven-proof pot or ramekin per serving with the mango and coconut cream and place in the fridge for 1 hour to cool down (2).

Step 3 Image 1
Step 3 Image 2

step 4

Once the cream is firm, it’s time to turn it into a perfect crème brûlée.

To do so, sprinkle caster sugar over each ramekin and spread it out with the back of a spoon or with your fingertips to cover completely the cream (1).

Use a blow torch to caramelize the sugar, holding the flame just above it, until it turns brown (2).

Your tasty crème brûlée is ready, crack the caramel into shards with a teaspoon and dip in!

Step 4 Image 1
Step 4 Image 2

Foodacious Tips

  • If the cream is too runny, add more starch while cooking it over the heat to help thicken even more.

  • If you place the coconut milk can in the fridge a few hours before, you'll have a perfect separation of the cream and water layers.

  • You can store this mango and coconut creme brûlée in the fridge for a couple of days or try to freeze it for a refreshing dessert.