Chocolate Coconut Pots De Creme

Indulge in the decadence of these luxurious Chocolate Coconut Pots de Crème, a creamy and rich dessert that combines the bold intensity of dark chocolate with the tropical allure of coconut. Made with full-fat coconut milk and velvety egg yolks, this recipe creates an ultra-smooth and luscious custard that is delicately sweetened and enhanced with a touch of vanilla. Baked in a water bath for perfect texture, these individual dessert pots are finished with a sprinkle of toasted shredded coconut for a delightful crunch and nutty aroma. Perfect for dinner parties or a special treat, these pots de crème cater to chocolate lovers and coconut enthusiasts alike. Plus, with simple ingredients and a make-ahead option, they’re as practical as they are impressive.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 200 grams Dark chocolate (70% cocoa or higher)
• 400 milliliters Coconut milk (full-fat)
• 4 large Egg yolks
• 50 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 2 tablespoons Unsweetened shredded coconut (for garnish)

Directions

Step 1

Preheat your oven to 325°F (160°C). Set out six small ramekins in a high-sided baking dish.

Step 2

Chop the dark chocolate into small pieces and place it in a heatproof bowl.

Step 3

In a medium saucepan, heat the coconut milk over medium heat until it just starts to simmer. Do not let it boil.

Step 4

Pour the hot coconut milk over the chopped chocolate. Let it sit for 1-2 minutes to allow the chocolate to melt, then whisk until smooth and glossy.

Step 5

In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is well combined and slightly thickened.

Step 6

Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.

Step 7

Strain the mixture through a fine sieve into a clean bowl to remove any lumps or bits of cooked egg.

Step 8

Divide the custard evenly among the six ramekins.

Step 9

Pour hot water into the baking dish around the ramekins until the water reaches halfway up the sides, creating a water bath to ensure gentle, even cooking.

Step 10

Carefully transfer the baking dish to the oven and bake for 25-30 minutes, or until the edges of the pots de creme are set but the centers still have a slight jiggle.

Step 11

Remove the ramekins from the water bath and let them cool to room temperature. Then cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.

Step 12

Before serving, toast the shredded coconut in a dry skillet over medium heat until golden brown and fragrant. Sprinkle the toasted coconut over the pots de creme for garnish.

Nutrition Facts

Serving size	(744.5g)

Amount per serving	% Daily Value*
Calories	2651.7

Total Fat 208.6g	0%
Saturated Fat 149.6g	0%
Polyunsaturated Fat g
Cholesterol 738mg	0%
Sodium 728.3mg	0%
Total Carbohydrate 170.7g	0%
Dietary Fiber 32.8g	0%
Total Sugars 113.5g
Protein 35.9g	0%

Vitamin D 73.2IU	0%
Calcium 309.4mg	0%
Iron 38.6mg	0%
Potassium 2659.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.4%

Protein: 5.3%

Carbs: 25.3%