Chocolate Coconut “Pot de Creme”
Servings 4 - 6
Ingredients
- 1 (13.5 oz) can full-fat unsweetened coconut milk
- 6-8 oz chopped dark chocolate (from a good bar)*
- ¼ tsp kosher salt
Topping ideas:
- Toasted coconut flakes
- Cacao nibs
- Flaky sea salt
- Sliced strawberries or raspberries
- *The more chocolate you use, the more dense/fudgy the consistency. 6 ounces will be slightly more pudding-like and 8 ounces more fudgy. I prefer 8!
- *The better your chocolate, the better your end result will be! Use either a nice dark chocolate bar or high quality chocolate discs (like Guittard).
Items you can prep ahead (optional)
- Make the full recipe and chill overnight
Instructions
- In a small or medium pot over medium heat, add the coconut milk. Once it starts to burble/simmer rapidly along the sides, remove from heat and stir in the chocolate and salt.
- Use a rubber spatula to stir constantly, making sure to scrape chocolate from the surface of the pot so it doesn’t burn. Continue to stir until the chocolate is melted and the mixture is smooth. This will take a minute or so.
- Pour the chocolate filling into small glasses, ramekins, or bowls you want to serve it in. Or simply pour it into a tupperware container.
- Chill for at least 4 hours, preferably overnight. Leave it uncovered until it has fully cooled, then cover.
- You’ll know it’s ready when the chocolate is completely set. Top with your toppings of choice and serve!
Notes
Substitutions:
- Use heavy creme in place of coconut milk for a much richer option. I would use only 6 or maybe even 4 oz chocolate.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days
Leftovers + Repurposing:
- Eat straight out of the fridge. The more you let it sit out, the softer it will become.
- Turn it into a rich hot chocolate - melt it gently on the stove, adding some extra coconut milk or any other milk to thin it out if you’d like.