Coconut Crème Brulee



    • 1 cup vanilla coconut milk
    • 1 1/2 cups raw cashews
    • 1/3 cup coconut sugar plus extra for topping
    • 1 small ripe banana, whole
    • 1/2 banana, thinly sliced
    • 1 tablespoon coconut oil
    • 1 teaspoon vanilla extract
    • 1 1/2 teaspoon ground chia


    1. In a high-speed blender or food processor, combine cashews, coconut milk, banana, coconut sugar, vanilla and coconut oil until smooth. Add ground chia and continue to blend.
    2. Layer banana slices across bottom of four ramekins, then pour mixture evenly over bananas and refrigerate for about an hour. Remove from fridge. Sprinkle coconut sugar to completely cover top of each ramekin.
    3. Using a blowtorch, caramelize sugar until bubbling and golden. If you don’t have a blowtorch, place ramekins in oven under broiler for a few minutes. Refrigerate for an hour before serving.

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    Peggy Kotsopoulos is a Registered Holistic Nutritionist, Health Educator, and Culinary Consultant focused on teaching REAL health through lifestyle and dietary choices that are easy and delicious. She whips up healthy and delicious meals on her own TV show Peggy K’s Kitchen Cures on Z Living. Originally working in investments in Toronto, Canada, Peggy found her true passion for nutrition and healthy eating by bringing her own guilt-free goodies to corporate meetings as an alternative to bagels and danishes. As colleagues and clients became intrigued, Peggy started leading seminars and founded a company-wide corporate wellness program. Seven years later, Peggy followed her passion to the United States where she became certified as a Health Educator, and graduated from Living Light Culinary Arts Institute in California. She is the founder of beVibrant consulting in Toronto, where she develops wellness programs for large corporate clients, schools, and food establishments. Peggy is the resident nutritionist for CBC’s Steven and Chris show, and has been featured in major publications including Fitness Magazine, Shape and Yahoo! Shine.