Vegan Coconut Crémeux Recipe

Prepare dry mixture

In a small bowl, whisk together the cornstarch, granulated sugar, and agar-agar (if using). This ensures even distribution and prevents lumps when adding to liquid.

Heat coconut milk

Pour the full-fat coconut milk into a medium saucepan and warm over medium heat until it begins to steam and small bubbles form at the edges (do not boil). Stir occasionally to prevent scorching.

Temper and thicken

When the coconut milk is steaming, ladle about 1/4 cup of the hot milk into the dry mixture, whisking constantly to form a smooth slurry. Pour the slurry back into the saucepan with the remaining coconut milk, whisking continuously. Continue to cook over medium-low heat, whisking, until the mixture thickens and coats the back of a spoon, about 4–6 minutes.

Incorporate aquafaba

Pour the aquafaba into a separate small pot and bring just to a simmer for 30–45 seconds to reduce and slightly concentrate it (optional step for better body). Remove from heat. Gradually whisk the warm aquafaba into the thickened coconut mixture to combine. If you prefer a lighter texture, whip the aquafaba to soft peaks before folding in (see note).

Add richness and flavor

Remove the pot from the heat. Immediately whisk in the maple syrup, neutral oil, vanilla extract, and a pinch of fine sea salt. If using vegan white chocolate or cocoa butter, add the chopped pieces now and stir until fully melted and incorporated for extra silky texture.

Smooth and strain

For the silkiest result, pass the mixture through a fine-mesh sieve into a clean bowl, pressing with a spatula to remove any bits of agar or unmelted chocolate.

Portion and chill

Divide the strained crémeux into 4–6 serving glasses or ramekins. Cover each with plastic wrap directly on the surface to prevent a skin forming. Refrigerate for at least 3 hours, preferably 4–6 hours, until fully set and chilled. If you used agar-agar, chilling still improves texture but the set will be firmer at room temperature once cooled.

Toast coconut (if not pre-toasted)

While the crémeux chills, toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Remove from heat and cool.

Garnish and serve

Before serving, remove the plastic wrap. Sprinkle the toasted coconut and lime zest over each crémeux and top with fresh berries if using. Serve chilled.