Coco-Cocoa Velvet Dessert

photo by recipe author

Servings: 4
Preparation Time: 5 min, plus chilling

1 1/2 cups water, divided
1 packet unflavored gelatin (2 1/2 teaspoons)
2 tablespoons coconut cream concentrate
1/3 cup unsweetened cocoa powder
1/3 cup honey
1/8 teaspoon salt
1/2 teaspoon vanilla
2 drops of orange essential oil, optional (use food grade or better!)- OR use 1 drop lavender oil
1/2 tray’s worth ice cubes (7-8 ice cubes, should be 4 oz.)

Pour 1/2 cup of the water into a blender. Add the gelatin, and let sit to soften.

Meanwhile, heat the remaining water to boiling. Pour the hot water over the gelatin mixture; turn on low to mix and dissolve. Add coconut cream concentrate, cocoa powder, honey, salt, vanilla, and essential oil. While motor is running, drop in ice cubes, one at a time. Blend until smooth.

Pour into four (6-oz) ramekins, or in one (2-cup) mold. Refrigerate until set, 2-4 hours. Serve in the containers, or dip the bottoms in hot water for 20 seconds, then invert to un-mold.

If you want to un-mold it, I recommend you double the amount of gelatin.

Recipe submitted by Rhonda, South Jordan, UT

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Published on January 27, 2012

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15 Comments

Rhonda July 18, 2014 at 4:11 pm - Reply

Keira:  Yes, and it depends.  If you just leave out the honey, there will be no sweetness to it.  The original recipe I had called for table sugar, so you can sub that in.  I haven’t tried it with stevia but it seems like it’d work.  
The mixture will set up a little firmer without honey, since honey is about 20% water, or add 2 Tbsp extra milk or water to compensate.

Keira July 18, 2014 at 10:09 am - Reply

Would this work without the honey?

Thanks!!

Rhonda June 26, 2012 at 4:04 pm - Reply

Coconut milk works perfectly well in this instead of water and coconut cream.  (I submitted this recipe, and have made it both ways.)

Thia June 26, 2012 at 2:52 am - Reply

Martha, in the meantime, try using coconut milk (or any type milk) instead of the water & coconut cream. :-)

Martha June 25, 2012 at 3:39 pm - Reply

Thank you, Thia.  I should have ordered the coconut cream too.  Now there’s a limit of $16 so I’ll have to wait for a while til I see how it goes with using the oil and chia seeds.

Thia June 25, 2012 at 3:15 am - Reply

PS Martha- Dont presoak the chia in water…add them to the coconut cream and water as listed above…or add them to premade coconut milk (dry chia). They will soak up the liquids, and gel.

Thia June 25, 2012 at 3:11 am - Reply

Martha, you could use chia, but the texture would be entirely different, more like tapioca. I’ve done that, and it is good.

No, coconut oil is not a substitute for coconut cream.

Martha June 24, 2012 at 1:35 pm - Reply

Has anyone substituted chia seeds soaked in water for the gel and more nutrition instead of the gelatin?
I’m waiting delivery of my products — a total novice.
Also, how would virgin coconut oil be substituted for the cream concentrate?

Emily Jelassi February 10, 2012 at 12:36 pm - Reply

thank you so much for posting this recipe!  since going GF/CF, i have missed custard/pudding so much.  i can’t wait to try this…i know my husband will love it :)

Nelda February 2, 2012 at 10:09 am - Reply

The dessert sounds delicious and what a beautiful presentation, Rhonda!

Samantha January 31, 2012 at 12:17 pm - Reply

Chocolate and Coconut together is my fav! Seriously I can’t wait to try this 
May even have to do it today. Thanks for the post!

Thia January 28, 2012 at 3:03 am - Reply

Kendle, from the looks of this, I would use (as a substitute for the coconut cream concentrate, AND the water) 1 1/2 cups of coconut milk. 

This looks to me to be a geletinized chocolate milk. Sounds yum; I think I’ll try it. :-)

Rhonda January 27, 2012 at 11:57 pm - Reply

If you don’t have coconut cream concentrate, use coconut milk instead of the water in this recipe.

Sarah:) January 27, 2012 at 6:47 pm - Reply

Kendle L.: Peanut butter will probably work, but that will change the texture.

Kendle L. January 27, 2012 at 5:45 pm - Reply

What can I use as a coconut cream concentrate? I know there really isn’t a substitute, but is there a substitute that would at least keep the texture the same?

Coco-Cocoa Velvet Dessert