Chocolate, Coconut Pots de Crème
Servings: 5–6
Preparation Time: 6 minutes plus chill time
Ingredients:
- 3/4 cup coconut milk*
- 2 eggs** – See Note below.
- 4 ounces semisweet or bittersweet chocolate (either chips or chopped)
- 1/4 cup honey
- 1 teaspoon vanilla extract
**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
Heat 3/4 cup or 1/2 can of full fat coconut milk in a small saucepan on the stovetop until it is steaming hot but not boiling.
While it is heating, break 2 eggs directly into a blender. Add the semisweet or bittersweet chocolate chips or roughly chopped chunks, honey and vanilla. Cover the blender jar and turn on. It will be rough with the chocolate, but just keep it going for 30 seconds or so.
Carefully remove the lid and begin pouring in the hot coconut milk in a slow stream so as to gradually heat the eggs. The more you pour in, the more the mixture will smooth out. When all the coconut milk is incorporated, pour into ramekins (5 or 6) and chill in refrigerator until ready to eat (at least 3 hours).
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
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