Blueberry, Rum & Coconut Chia Crème Brûlée

In my quest to put my own peculiar spins on dishes I know and love, I have arrived at the Crème Brûlée – creamy & dense, with a solid caramel lid that yields only with the firm tap of a spoon. Making my own version proved to be quite the challenge, but departing from the norm lead me to create this! As far as I’m concerned, any good desert should contain alcohol of some description and this is no exception, it works so well with the coconut milk, lime & blueberries, adding so much flavour in the process. These are great for a dinner, as you can make them in advance then keep them in the fridge until you need to make the topping. I’ve only made enough for 2 people, but it’s so easy to double/triple the recipe depending on your needs.

Serves 2

  • Blueberries. 150g
  • Lime. 1/2
  • Maple syrup. 1 tbsp
  • Light coconut milk. 200ml
  • Dark rum. 2 tbsp
  • Chia seeds. 4 tbsp
  • Brown sugar. 2 heaped tbsp

Measure the blueberries into a small non-stick saucepan and add the juice of 1/2 a lime and the maple syrup. Place over a medium heat, stirring until the blueberries are starting to break down and the intense purple colour has leached out into the syrup. Take off the heat and divide between 2 ramekins, then place in the fridge to cool.

In a measuring jug, add the coconut milk, rum & chia seeds, stirring well to mix. Leave to stand for 15 min or so, until the seeds have swelled up and it’s all looking gloopy. Divide the mix between the two ramekins over the top of the blueberries. Smooth down the tops and chill in the fridge for at least an hour.

When ready to serve, heat the grill to a high heat. Take the ramekins out of the fridge and sprinkle 1 heaped tbsp of brown sugar over each. Place on a shelf high up in the oven, and allow the sugar to melt and start to bubble. (Be vigilant and make sure the sugar doesn’t burn! And don’t poke the molten sugar with your finger like I did…Ouch!) Gently remove from the oven, and let stand on the side for 2 min to let the sugar cool slightly and harden in the process. Serve with fruit on the side if you’re feeling fancy, otherwise just dive in and enjoy!

Ted x

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7 thoughts on “Blueberry, Rum & Coconut Chia Crème Brûlée

    1. Good question! You could omit the rum and use a mix of coconut milk and pineapple juice for (non-alcoholic) Pina Colada vibes. Or try warming the coconut milk with some mint before adding to the chia seeds, to give a nice fresh flavour? It’s a tricky one, but I’m sure the recipe would still be good if you just left out the rum and continued as normal 🙂 Hope that helps!

      Liked by 1 person

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