top of page
  • Writer's pictureRita Winthrop

Vegan Blackberry Hibiscus Creme Brulee

One of Frank's absolute favorite desserts is creme brulee. Yes, it is 100% all sugar and that is why it tastes so damn good, but as we try to be better about what we're having, this is an awesome alternative. Using some Blackberry Hibiscus tea from my friends at Choice Organic Teas, this creme brulee has a pretty killer flavor that is just that something different you were looking for.

The base of this is with a can of coconut milk - thus already making it so much creamier and healthier than using regular creme and eggs. It also brings along a coconut flavor - which I kind of prefer now that I've had it. On top of it, other than this recipe being pretty easy, its also vegan - and if you're not into the tea flavors, you can experiment pretty easily with other teas, or flavors, or just having it plain. My one recommendation, however, is to use good old white sugar for the crunchy top. Trust me I've tried using coconut sugar and it just doesn't come out the same. Plus, if you're going to have dessert, HAVE THE DESSERT!

Start first by emptying the coconut milk and all its fat into a small saucepan over low heat. Whisk until the fat breaks down a little and its smooth and creamy. Then add in one tea bag (cut it open), and allow one to steep. You'll find it takes on a fun pinky color from the tea. I let it steep for about 10 minutes before removing the tea bag. Don't let it boil here.

Now comes for the fun part: add in vanilla, salt ,sugar and lemon juice. Whisk away until its combined. Then add in cornstarch or tapioca flour and quickly whisk for 2 minutes. Its going to thicken fast, so don't walk away now. You'll want it thick enough to cover the back of a wooden spoon.

Turn off heat and pour into ramekins. Let it cool a little before covering and letting chill for 3 hours. They can also sit overnight. When you'r ready to eat, pour 1 tablespoon sugar on top and either using a torch or place under broiler until sugar dissolves. Let it cool and the sugar will harden. I love to top this one with some sliced blackberries. Or eat it plain, too!

Vegan Blackberry Hibiscus Creme Brulee

Prep Time: 10 minutes + 3 hours to chill

Cook Time: 10 minutes


  • 1 can full fat coconut milk

  • 2 teabags, one loose, one to steep of Blackberry Hibiscus Choice Organics Tea

  • 1/4 teaspoon salt

  • 3/4 teaspoon vanilla

  • 2 tablespoons cornstarch/tapioca flour

  • 3 tablespoons coconut sugar

  • 1 teaspoon lemon juice

Optional for crunchy top: 1 tablespoon sugar.


  1. Empty coconut milk into small sauce pan over low heat. Whisk until combined.

  2. Add in one tea bag and add one in to steep for 10 minutes on low heat. Do not boil.

  3. Remove tea bag, add in vanilla, salt, lemon and sugar. Whisk until combined.

  4. Add cornstarch and quickly whisk for 2 minutes. It will thicken quickly. It should be thick enough to coat the back of a wooden spoon.

  5. Turn off heat, allow to cool for 15 minutes, cover and chill for 3 hours.

  6. If doing crunchy top: poor a little sugar on top and torch or place under broiler for a few minutes until bubbly. Let cool and serve.



26 views0 comments

Recent Posts

See All


bottom of page