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Overhead picture of coconut caramel custard served on a white plate with a blue edging and a spoon

Vegan Coconut Caramel Custard

A delicious recipe for coconut caramel custard that's vegan and made on the stovetop in a steamer. It's a stunning dessert that's light and creamy.
5 from 6 votes
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Course: Desserts
Cuisine: Indian
Keyword: caramel custard, coconut caramel custard, easy desserts, no bake
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 Portions
Calories: 166kcal
Author: Richa


  • 6 small Ramekins



  • 200 ml Coconut Milk thick (see note 1)
  • 3 tablespoons (45 g) Sugar
  • 2 tablespoons Cornflour
  • 1 1/2 teaspoons Vanilla Extract


  • 1/2 cup (100 g) Sugar


  • Whisk together all the ingredients under custard in a saucepan till smooth and lump free. Place the saucepan on heat and keep whisking till the mixture thickens - approx 4 minutes. Set aside.
  • Take another saucepan and add sugar in it. Place it on a medium heat and wait till the sugar starts to melt around the edges (watch the video above). Use a spatula to stir it around. It'll look clumpy at first but will become smooth as the sugar melts. Continue to cook the sugar, stirring till the colour changes to a dark amber. The change in colour happens very quickly so pay close attention (no Instagram please!). Remove from the flame and divide between ramekins (about 1 1/2 tbsp between each ramekin) making sure that caramel coats the bottom of the ramekins completely. Let this cool for 2-3 minutes until just set.
  • Pour warm custard over the cooled caramel in ramekins. At this point, if the custard has cooled and looks lumpy, quickly place it back on heat to warm it, and keep whisking to get rid of any lumps. Cover the ramekins with aluminium foil.
  • Bring 2 cups of water to boil in a steamer. Once the water starts boiling, reduce the heat and place ramekins in a steamer basket or a rack. Close the steamer and steam on low heat for 15 minutes. Then turn off the flame and let the ramekins sit in the steamer for another 20 minutes.
  • Bring the ramekins to room temperature, take off the foil and refrigerate for 6-8 hours.
  • To unmold, run a knife around the edges of the custard and invert it over a serving dish. Enjoy!



  1. Coconut Milk: I prefer store bought coconut milk that's available in tetra packs or cans for this recipe, since they are more stable and less prone to splitting
  2. Storage: These are best enjoyed the same day, or the next day. Any longer in the fridge and they start to dry slightly


Calories: 166kcal | Carbohydrates: 26g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 5mg | Potassium: 73mg | Sugar: 23g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg