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Chocolate Coconut Custard
Skip the butter for a delicious dairy free custard. You can use full-fat coconut milk if you prefer.
What you need
- 2 large eggs
- 1/4 cup agave syrup
- 1 can (14oz) light coconut milk
- pinch kosher salt
- 1/2 tsp vanilla extract
- 2 oz bittersweet chocolate (70% cacao or higher)
- 1 tbl butter (optional)
- Toasted sweetened coconut (use the first step in our coconut ice cream recipe)
How to make it
- Whisk eggs, salt and agave together until fully blended and foamy
- Place over simmering water and whisk in the coconut milk
- Heat, whisking constantly until foam subsides and mixture thickens slightly (It will still be fairly loose and will firm up with the chocolate and during chilling)
- When foam subsides and mixture is thickened, remove from heat and whisk or stir in vanilla and chocolate until very smooth and well blended
- Add butter if using and stir until incorporated
- Pour into 4 custard cups and chill until set (a couple of hours or overnight)
- Sprinkle with toasted coconut to serve
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