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.
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Recipe Information
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)
Instructions
Preheat your oven to 325°F (160°C). Set out six small ramekins in a high-sided baking dish.
Chop the dark chocolate into small pieces and place it in a heatproof bowl.
In a medium saucepan, heat the coconut milk over medium heat until it just starts to simmer. Do not let it boil.
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.
In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is well combined and slightly thickened.
Slowly pour the melted chocolate mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
Strain the mixture through a fine sieve into a clean bowl to remove any lumps or bits of cooked egg.
Divide the custard evenly among the six ramekins.
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.
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.
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.
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
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 18.9 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 442 mg | 9% | |
*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.
