Coconut White Chocolate Crème Brûlée

Yes, even custard can be made vegan, with coconut milk and cashew cream. These little bowls of goodness are the epitome of an impressive and elegant dessert. Serve them at a dinner party or even on a random weeknight!

Coconut White Chocolate Crème Brûlée [Vegan]

Ingredients

• 1 (13.5-oz [400-ml]) can classic unsweetened coconut milk
• 1/4 cup cashew cream
• 1/4 cup vegan cane sugar, plus more for the brûlée
• 2 tablespoons arrowroot starch/flour
• 2 teaspoons vanilla extract
• 1/2 ounce cacao butter
• Tiny pinch of salt

Preparation

1. Set your ramekins on a quarter sheet pan and make room in the refrigerator.
2. Combine the coconut milk, cashew cream, sugar, arrowroot, vanilla, cacao butter and salt in a small pot. Whisk together over medium heat until the cacao butter is melted, about 5 minutes; the mixture will start to boil, pull away from the sides of the pot and coat the whisk. Pour into your ramekins, cover and chill for at least 2 hours, until set.
3. Evenly sprinkle the top of each ramekin with sugar. Torch and burn the sugar, until it is dark and crispy.

https://www.onegreenplanet.org/vegan-recipe/coconut-white-chocolate-creme-brulee-vegan/