Recipe: Coconut Chocolate Custard
Our coconut chocolate custard is a rich and creamy sweet treat that pairs well with fresh fruit. This tasty dessert is gluten-free, with a dairy-free swap available, and it comes together in a short amount of time. Enjoy it in cups, tartlets, or even as a decadent dip!
Coconut Chocolate Custard (gluten-free)
Serves: 4
Ingredients:
- 4 whole eggs yolks
- 4 tsp gluten-free flour
- 1/4 C sugar, to taste
- 2 C coconut milk
- 1/2 C chocolate chips, divided
- Fresh fruit (berries, mandarin wedges) crushed nuts, and sea salt, for garnish
Directions:
- In a medium bowl, whisk egg yolks, gluten-free flour and sugar together until smooth.
- Add the coconut milk to a sauce pan over medium heat.
- Mix in the egg yolk mixture and stir until smooth.
- Continue whisking on the stovetop until the mixture begins to thicken a bit into a creamier consistency.
- Once mixture has thickened a little, add 1/4 C of the chocolate chips and continue to stir until the chocolate chips have melted and mixed well to form a chocolatey custard.
- Remove the saucepan from heat and portion into custard dishes.
- Put custard dishes in the refrigerator, allow to sit 15-30 minutes or until mixture has thickened to a pudding-like consistency.
- While custard is thickening in the fridge, add 1/4 cup of chocolate chips to a microwave safe bowl. Microwave on high in 30 second increments. Stir at every 30 second interval and keep heating until chocolate is melted and smooth.
- Dip fruit pieces in the chocolate and garnish with chopped nuts, or sea salt, if desired.
- When the custard cups are ready, top with the chocolate-covered fruits and enjoy!
Swaps:
For the coconut milk: 2% or whole milk (other non-dairy alternatives aren’t ideal due to the lower fat content/thinner texture)
For the sugar: honey, maple syrup, coconut sugar
For the chocolate chips: dairy-free/vegan chocolate chips
Recipe adapted from: