Name: Chocolate Coconut Pots de Crème
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 8 egg yolks; 10 ounces chocolate (bittersweet); 2 ounces chocolate (unsweetened); 3 cups coconut milk (full fat such as Trader Joe's organic or Aroy-D); ¾ cup sugar; 1 tablespoon brandy (or vanilla extract); Optional: Fresh raspberries or strawberries as garnish; Optional: Whipped cream; Optional: Toasted coconut

By Janice Cook Knight

Three ramekins of Chocolate Coconut Pots de Crème on a blue tablecloth with a bowl of fruit behind them. — Chocolate Coconut Pots de Crème. Photo: R. Brown

This recipe is adapted from one given to me by my lovely friend and extraordinary cook Kim Schiffer.

Chocolate Coconut Pots de Crème

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This Chocolate Coconut Pots de Crème recipe blends bittersweet and unsweetened chocolate with creamy coconut milk for an elegant dessert. Garnish with fresh fruit, whipped cream, or toasted coconut for a customizable finish.

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Prep Time:15

Cook Time:40

Total Time:55

Course: Dessert

Cuisine: French

Keyword: Chocolate, Coconut

Servings: Servings

Calories: 517kcal

Author: Janice Cook Knight

Ingredients

8 egg yolks
10 ounces chocolate, bittersweet
2 ounces chocolate, unsweetened
3 cups coconut milk, full fat such as Trader Joe's organic or Aroy-D
¾ cup sugar
1 tablespoon brandy, or vanilla extract
Optional: Fresh raspberries or strawberries as garnish
Optional: Whipped cream
Optional: Toasted coconut

Instructions

Preheat oven to 350°F.
Whisk egg yolks until light and creamy, about 1 minute.
In a double boiler, melt the chocolates.
In a small pot, heat half of the coconut milk and all the sugar. Stir to dissolve the sugar. Add the rest of the coconut milk.
Let cool to just warm, then whisk into the egg yolks, whisking constantly.
Add the melted chocolate and brandy or vanilla. Strain through a fine sieve into a liquid measuring cup.
Pour into eight (2-ounce) ramekins or pot de creme cups. Set them in a large, deep pan.
Pour hot water in the pan until it reaches about halfway up the sides of the ramekins. Cover containers with lids or with foil and seal tightly.
Bake until the sides of the custards are set but the center is still soft when jiggled, about 25–30 minutes.
Remove from the water bath and let cool slightly.
Serve warm, topped with fresh raspberries or strawberries and whipped cream. If not garnishing with fruit, sprinkle a little toasted coconut on top of the whipped cream.

Nutrition

This recipe accompanies Farewell to Huskalow: A Love Letter, a farewell to Huskalow and the family meals, gardens and memories woven into a beloved Santa Barbara home.