Coconut Dairy-Free Creme Caramel


This dreamy dairy-free creme caramel is a “dessert” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Marisa Raponi. For the creamy consistency, she uses the Coconut Milk Beverage from So Delicious.

Coconut Dairy-Free Creme Caramel Pudding (Entry in the So Delicious 3-Course Recipe Contest!)So Delicious Dairy Free 3 Course Recipe Contest BadgeThis dairy-free creme caramel couldn’t be easier. The trickiest part is getting the caramel topping just right, but the rich and jiggle-y filling is as simple as mix, pour, and bake!

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Dairy-Free Creme Caramel

This recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, tree nut-free, and vegetarian. Note that this dairy-free creme caramel does contain eggs. If you confuse eggs with dairy, you are not alone. See this post: Are Eggs Dairy?

For an unrefined sweetener option, consider trialing coconut / palm sugar in place of the white sugar. It also caramelizes nicely.

Coconut Dairy-Free Creme Caramel
Prep time
Cook time
Total time
The recipe and photo were shared with us by reader Marisa Raponi, for entry in the So Delicious Dairy Free 3-Course Recipe Contest.
Serves: 4 servings
Caramel Topping
  • 3 tablespoons sugar
  • 2 tablespoons water
Crème Filling
To make caramel topping:
  1. Place the sugar in a small saucepan and drizzle the water over it. Swirl pan to help the sugar dissolve.
  2. Place the pan over high heat and bring to a boil. Do not stir! Watch carefully. Cook on high for approximately 3 to 5 minutes, or until the sugar mixture becomes dark golden brown. Do not let it burn or smoke. Occasionally swirl the pan to distribute the syrup as one side may burn because of the balance of the burner or stove.
  3. Immediately pour the syrup into the bottom of a 4 to 6 cup casserole ovenproof dish. Allow to cool. It will harden. This will be the decoration for the top.
To make the crème filling:
  1. Preheat your oven to 325ºF.
  2. Whisk all filling ingredients together. Gently pour over the hardened syrup in your casserole dish.
  3. Bake for 20 to 25 minutes. The center will jiggle. Allow to cool at room temperature.
  4. Once cool, refrigerate the dairy-free creme caramel for 5 hours or overnight. It can be make 2-3 days in advance.
  5. Enjoy with love!

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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