“Gluten-Free Nigerian Chocolate Coconut Pot de Crème”
Experience a fusion of French and Nigerian flavors with this gluten-free chocolate coconut pot de crème. Indulge in the rich, velvety dessert that combines cocoa and coconut cream for an unforgettable taste experience.
Allergens
Milk, Eggs
Ingredients
- 1/2 cup unsweetened cocoa powder 1/4 teaspoon kosher salt 1/2 cup granulated sugar 2 large eggs 1 can (13.5 oz) full
- fat coconut milk 1 cup whole milk 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Fresh raspberries and toasted coconut flakes, for garnish
Instructions
- a. In a medium bowl, whisk together the cocoa powder, salt, and sugar until well combined. b. Add the eggs to the cocoa mixture, whisking until fully incorporated. c. Gradually pour in the coconut milk and whole milk while continuously whisking. d. Stir in the vanilla extract, ground cinnamon, and nutmeg. e. Pour the mixture through a fine mesh strainer into a medium saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 15 minutes). f. Remove from heat and divide evenly among 2 ramekins or heatproof glasses. g. Cover each dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld. h. Before serving, garnish with fresh raspberries and toasted coconut flakes.
Chef’s Insight
The key to this recipe is achieving the perfect balance between the rich chocolate and sweet coconut flavors, so be sure to taste and adjust as needed.
Notes
Be sure to use high-quality cocoa powder for the best flavor and texture.