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.)

Karen from Quincy, CA, just won $50 for this recipe and photo! Submit yours here!

Coconut Milk Lemon Gelato

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 14 ounces + 1 cup full-fat coconut milk*
• 4 egg yolks** – See Note below.
• 1/2–3/4 cup granulated sugar
• 3/4 cup fresh lemon juice (2–3 lemons)
• 2 heaping tablespoons grated lemon peel

**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Whisk the egg yolks and set aside.

Combine the milks and sweetener in a heavy saucepan over medium-high heat and bring to a simmer. Once the milk is simmering, reduce the heat to low.

Slowly whisk about a ladle full of milk into the egg yolks, whisking the entire time. Slowly add the egg yolk mixture back into the warm pan, whisking the entire time. Add the lemon peel at this time.

Continue cooking the mixture on low and stirring until it thickens up and coats the back of a spoon. Remove from heat and stir in the lemon juice. Strain the mixture to remove any seeds and the lemon peel.

Place in the fridge or freezer to cool. Once cooled, run through an ice cream maker, freeze it in a loaf pan, or use the Ziploc method.

Notes:
Ziploc method – Simply pour the mixture into a Ziploc bag and freeze. When you are ready to serve the gelato, place the frozen mixture into a blender and blend until smooth!

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Kate from Highlands Ranch, CO, just won $50 for this recipe and photo! Submit yours here.

Roasted-Banana, Coconut Pudding

Servings: 2–4
Preparation Time: 15 minutes

Ingredients:

• 2 bananas, roasted
• 1 cup coconut milk*
• pinch salt
• 1 teaspoon cinnamon (optional)
• 3 tablespoons arrowroot powder
• 1 tablespoon honey, or to taste (optional)
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F.

Place unpeeled bananas on a parchment-covered baking sheet. Roast for 20 minutes in preheated oven. Remove from oven and allow to cool for at least 5 minutes. Slice off the peels and scoop the bananas into a food processor. Add 1/4 cup of the milk, salt, and cinnamon, if using. Puree mixture until smooth. Put remaining 3/4 cup of milk in a saucepan over low heat.

Whisk in arrowroot powder until dissolved. Add banana puree and honey, if using. Increase heat to medium. Whisk constantly until pudding thickens. Add vanilla. Pudding will continue to thicken as it cools. Can be served warm or cold.

* For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Annie, Atlanta, GA.

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