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| Chocolate Coconut Pots de Crème |
| photo by recipe author |
Servings: 5-6
Preparation Time: 6 minutes + chill time
- 3/4 cup coconut milk*
- 2 eggs
- 4 oz. semi-sweet or bittersweet
chocolate (either
chips or chopped) - 1/4 cup honey
- 1 teaspoon
vanilla extract
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 semi-sweet 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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