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    Home / Custards and Puddings / custard / Chocolate and Coconut Milk Pots de Crème {with Tahitian Vanilla and Rum}

    Chocolate and Coconut Milk Pots de Crème {with Tahitian Vanilla and Rum}

    Published Dec 31, 2013

    Jump to Recipe Print Recipe

    Chocolate and Coconut Milk Pots de Crème on table

    I'm terrible at buying gifts. Awful. I could blame the whole Bojon (no job) thing, but really I'm just selfish and lazy. If my gift to you can be a batch of cupcakes or a tart for your party, I consider that the ultimate win, since I love baking. (Shopping for gifts, not so much. Yes, it's all about me.)

    top down shot of ingredients

    My sister doesn't seem to mind. In fact, I know that a new dessert is a success when she takes a bite and says, "I want this for my birthday!" The dessert in question is always chocolate, and it's a bonus if it's boozy to boot.

    chocolate chunks

    These pots de crème fit the bill. They contain lots of bittersweet chocolate plus a hit of cocoa powder for big chocolate flavor. They also carry a splash of rum in both the custards and the whipped cream topping.

    chocolate mix being whisked

    I adapted this recipe from a chocolate hazelnut pot de crème in Aran Goyoaga's Small Plates and Sweet Treats, a beautiful gluten-free cookbook from the creator of Canelle e Vanille. Aran uses coconut milk in place of cream, which makes these friendly for the lactose-intolerant. The coconut milk adds its soft flavor, and it also seems to let the other flavors come through more clearly than regular dairy, which has a muting effect. (That being said, I adore these with a big dollop of rum-spiked whipped cream; though you could try using coconut milk whipped cream in its place if you want this completely dairy-free.)

    eggs in a bowl

    My friend Christine (who is way better at gifts than I am) gave me a bag filled with Tahitian vanilla beans and extract after I told her how much I hoard the two. I use a bean in the custard, which imparts its wild floral scent and pretty flecks of seed, and a splash of the extract in the topping.

    chocolate mix in bowl

    The texture of these custards is other-worldly – silky smooth and creamy beyond belief. The coconut milk adds a nice fruitiness along with the rum, coconut sugar, and floral Tahitian vanilla. A few cacao nibs and flakes of Maldon salt add an addictive crunch.

    overhead shot of chocolate pots

    Don't be intimidated by baking the custards – it's totally doable, and the best way to get that softly set texture. (Though this is a good stovetop version if you prefer.)

    side shotr of chocolate creme

    Baked in tiny mason jars or espresso cups, they make the perfect party dessert.

    pot on table

    No one will even miss the presents.

    close up of Chocolate and Coconut Milk Pots de Crème

    More Vegan Chocolate Recipes:

    • (Raw, Vegan) Chocolate Cheesecakes
    • (Vegan) Chocolate Chile Coconut Milk Truffles
    • (Gluten-Free, Vegan) Hippie Crispy Treats
    • Peanut Butter Granola with Cacao Nibs and Bittersweet Chocolate {gluten-free, vegan}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this chocolate pots de creme recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Chocolate and Coconut Milk Pots de Crème with Tahitian Vanilla and Rum

    Print Recipe Pin Recipe
    These individual desserts are perfect for a dinner party.
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Chilling time: 3 hours
    Total: 50 minutes
    Servings: 6 dainty yet rich servings (about 4 ounces each).

    Ingredients

    For the pots de crèmes:

    • 1 can full-fat coconut milk (13.5 ounce / 400 mL) (1 3/4 cups)
    • 1 vanilla bean (preferably Tahitian), split lengthwise and scraped
    • pinch salt
    • 3 ounces bittersweet chocolate (70% cacao mass), finely chopped (85 grams)
    • 1 tablespoon cocoa powder (I use Dutch-process, but natural should work, too)
    • 1 large egg
    • 2 large egg yolks
    • 1/4 cup coconut sugar (or unrefined or brown cane sugar) (1.25 ounces / 35 grams)
    • 1 tablespoon dark rum

    For serving:

    • 3/4 cup heavy whipping cream (175 mL)
    • 1 tablespoon coconut sugar
    • 1/2 teaspoon vanilla extract (preferably Tahitian)
    • splash dark rum, to taste
    • cacao nibs
    • flaky salt, such as Maldon

    Instructions

    Make the Pots de Crème:

    • Position a rack in the center of the oven and preheat to 300ºF (150ºC). Place six (four-ouncramekins, canning jars, or small coffee cups in a baking pan with 2-inch high sides.
    • In a medium saucepan, gently warm the coconut milk with the vanilla pod and seeds until the coconut milk is steamy-hot, swirling occasionally. Cover and let steep 10 minutes. Remove the vanilla pod (you can rinse, dry, and save it for another use). Whisk in the salt, chocolate, and cocoa powder until completely smooth.
    • Meanwhile, whisk together the egg, egg yolks, and coconut sugar in a medium bowl. Slowly whisk the warm chocolate mixture into the egg mixture until smooth, then whisk in the rum.
    • Transfer the custard to a measuring pitcher and carefully divide it evenly among the ramekins in their baking pan. Pour enough hot water to come halfway up the sides of the jars. Carefully transfer the pan to the oven.
    • Bake the custards until they are mostly set and wiggle like Jell-o when you give the pan a gentle shake, 30-45 minutes. Let the custards cool slightly, remove from the pan, and let cool to room temperature. Chill the custards until set, about 3 hours (or cover and chill for up to 3 days).

    Make the whipped cream:

    • Whip the cream with the coconut sugar, vanilla extract, and rum until it holds soft peaks. Serve the pots de crème dolloped with the whipped cream and topped with a few cacao nibs and flakes of salt.

    Notes

    Inspired by the Chocolate, Hazelnut and Fleur de Sel Pot de Crème from Small Plates and Sweet Treats by Aran Goyoaga.
    Tahitian vanilla bean and extract make these puddings extra-special, though they will still be delicious made with Madagascar Bourbon vanilla. You can use only half a bean if you want to conserve the precious things; I used 1 small one here. Do be sure to use a good dark chocolate with 70% cacao mass; Scharffen Berger and Guittard are two that I like.
    4-ounce mason jars are a pretty and practical alternative to ramekins, and they make pots de crème that are just the right size; you can order them here. Heat-proof espresso cups work, too. If you want these to be completely dairy-free, try using coconut whipped cream for the topping.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 407kcalCarbohydrates: 19gProtein: 5gFat: 35gSaturated Fat: 24gCholesterol: 134mgSodium: 61mgPotassium: 272mgFiber: 2gSugar: 11gVitamin A: 565IUVitamin C: 0.8mgCalcium: 51mgIron: 3.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Chocolate and Coconut Milk Pots de Crème with Tahitian Vanilla and Rum

    Inspired by the Chocolate, Hazelnut and Fleur de Sel Pot de Crème from Small Plates and Sweet Treats by Aran Goyoaga.

     

    Tahitian vanilla bean and extract make these puddings extra-special, though they will still be delicious made with Madagascar Bourbon vanilla. You can use only half a bean if you want to conserve the precious things; I used 1 small one here. Do be sure to use a good dark chocolate with 70% cacao mass; Scharffen Berger and Guittard are two that I like.

    4-ounce mason jars are a pretty and practical alternative to ramekins, and they make pots de crème that are just the right size; you can order them here. Heat-proof espresso cups work, too. If you want these to be completely dairy-free, try using coconut whipped cream for the topping.

    Makes 6 dainty yet rich servings (about 4 ounces each)

    For the pots de crèmes:
    1 (13.5 ounce / 400 mL) can full-fat coconut milk (1 3/4 cups)
    1 vanilla bean (preferably Tahitian), split lengthwise and scraped
    pinch salt
    3 ounces (85 grams) bittersweet chocolate (70% cacao mass), finely chopped
    1 tablespoon cocoa powder (I use Dutch-process, but natural should work, too)
    1 large egg
    2 large egg yolks
    1/4 cup (1.25 ounces / 35 grams) coconut sugar (or unrefined or brown cane sugar)
    1 tablespoon dark rum

    For serving:
    3/4 cup (175 mL) heavy whipping cream
    1 tablespoon coconut sugar
    1/2 teaspoon vanilla extract (preferably Tahitian)
    splash dark rum, to taste
    cacao nibs
    flaky salt, such as Maldon

    Make the Pots de Crème:
    Position a rack in the center of the oven and preheat to 300ºF (150ºC). Place six (four-ounce) ramekins, canning jars, or small coffee cups in a baking pan with 2-inch high sides.

    In a medium saucepan, gently warm the coconut milk with the vanilla pod and seeds until the coconut milk is steamy-hot, swirling occasionally. Cover and let steep 10 minutes. Remove the vanilla pod (you can rinse, dry, and save it for another use). Whisk in the salt, chocolate, and cocoa powder until completely smooth.

    Meanwhile, whisk together the egg, egg yolks, and coconut sugar in a medium bowl. Slowly whisk the warm chocolate mixture into the egg mixture until smooth, then whisk in the rum.

    Transfer the custard to a measuring pitcher and carefully divide it evenly among the ramekins in their baking pan. Pour enough hot water to come halfway up the sides of the jars. Carefully transfer the pan to the oven.

    Bake the custards until they are mostly set and wiggle like Jell-o when you give the pan a gentle shake, 30-45 minutes. Let the custards cool slightly, remove from the pan, and let cool to room temperature. Chill the custards until set, about 3 hours (or cover and chill for up to 3 days).

    Make the whipped cream:
    Whip the cream with the coconut sugar, vanilla extract, and rum until it holds soft peaks. Serve the pots de crème dolloped with the whipped cream and topped with a few cacao nibs and flakes of salt.

    Chocolate and Coconut Milk Pots de Crème

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    Reader Interactions

    Comments

    1. Eileen says

      December 31, 2013 at 7:24 pm

      I would definitely be all about eating one or two of these in lieu of a gift! :) So delicate and creamy.

      Reply
      • Alanna says

        January 01, 2014 at 1:19 am

        Ha! Thanks, Eileen. :)

        Reply
    2. Sue/the view from great island says

      January 01, 2014 at 4:53 am

      What's not to love here? I'd like that rum whipped cream on anything! Happy New Year Alanna!

      Reply
      • Alanna says

        January 01, 2014 at 5:23 am

        Thanks, Sue! I happen to have a bit leftover that I'm about to put on some Mexican hot chocolate. Happy New Year to you, too!

        Reply
    3. Lilli @ sugar and cinnamon says

      January 02, 2014 at 8:57 pm

      I love the presentation! They look just like a photo if traditional pots de Creme I have in an old French cookbook. They sound delish!

      Reply
      • Alanna says

        January 03, 2014 at 5:42 am

        Aw! Thank you, Lilli! Which book? I'd love to see that photo. :)

        Reply
    4. Todd @ HonestlyYUM says

      January 03, 2014 at 5:28 am

      This is my ideal dessert Alanna. Perfect in every way!

      Reply
      • Alanna says

        January 03, 2014 at 5:46 am

        Thanks, Todd! It's kinda mine, too. :)

        Reply
    5. Alexandra @ Confessions of a Bright-Eyed Baker says

      January 05, 2014 at 5:11 am

      Your Pots de Crème are so gorgeous and look incredibly soft, silky, and chocolate-y. I was just perusing Cannelle et Vanille today and admiring all the lovely photographs and you made the pots de crème look so pretty too! This is going on my list of things to bake, and the rum spiked whipped cream WILL be included. :)

      Reply
      • Alanna says

        January 05, 2014 at 7:28 am

        Aw! Thanks, Alexandra! Aran's recipes and photos are such an inspiration. I hope you love the pots de crème as much as we do. I have a feeling you will. ;)

        Reply
    6. RawInTheMiddle says

      January 05, 2014 at 8:45 pm

      I want this for my birthday, too! It's in November so you have time to figure out how to ship it to DC. :-) I linked to your post on my blog at: http://www.rawinthemiddle.com/link-love-7/

      Reply
      • Alanna says

        January 06, 2014 at 12:54 am

        Haha! I'll get right on that. ;) Thanks so much for the link love and the sweet note!

        Reply
    7. Kara-Kompromised Kitchen says

      January 17, 2014 at 12:51 am

      I love a naturally gluten free dessert, that I don't have to do and tweaking to. Looks Delicious!

      Reply
      • Alanna says

        January 17, 2014 at 3:54 pm

        Thanks, Kara!

        Reply
    8. Aurelia says

      February 09, 2014 at 5:34 pm

      Ok, I'm sold. These sound wonderful! I haven't bought any vanilla pods since moving to America (I'm originally from England), so I think it's time to buy some now and this will be one of the first recipes I make with them :)

      I'm following your blog now :)

      Reply
      • Alanna says

        February 09, 2014 at 7:03 pm

        Thanks for the sweet words, Aurelia! I consider vanilla beans to be a very necessary luxury - and they're so much more reasonable if you order them in bulk, and they keep forever in a mason jar in the cupboard. Please let me know how you like these! :)

        Reply
    9. Marisa says

      August 20, 2016 at 4:11 pm

      I know I'm very late to this conversation. I just discovered (and made) this recipe yesterday. It was incredible. I keep kosher so I'm always looking for dairy free desserts that don't taste dairy free. This was perfect. I skipped the whipped topping and just served with fresh berries. Yum!

      Reply
      • Alanna says

        August 20, 2016 at 5:10 pm

        Not at all! Thank you so much for the kind note, I'm so glad you enjoyed these babies!

        Reply
    10. Andrea Dore Matza says

      June 15, 2019 at 5:44 am

      These were utterly delicious. I was looking for an easy GF and dairy free dessert and was delighted to find this to pair a tapas dinner party. It was such a hit, I’ve made them two more times in as many weeks for different events. I top with coconut whipped cream and, the third time, chopped some hazelnuts and threw those on top for a bit of crunch. Everyone who has had it was trying not to lick the inside of their ramekins/jars that I served them in! Thank you!

      Reply
      • Alanna says

        June 16, 2019 at 8:07 pm

        I'm so glad you liked this recipe! Thanks a bunch for the rating and comment!

        Reply
    11. Peter Wynn says

      January 05, 2020 at 6:32 pm

      This tastes awesome. I substitute the sugar with xylitol since we are on keto. Thanks

      Reply
      • Alanna says

        January 05, 2020 at 6:50 pm

        So glad you liked them!

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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