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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

  1. 2 large eggs
  2. 1/4 cup agave syrup
  3. 1 can (14oz) light coconut milk
  4. pinch kosher salt
  5. 1/2 tsp vanilla extract
  6. 2 oz bittersweet chocolate (70% cacao or higher)
  7. 1 tbl butter (optional)
  8. Toasted sweetened coconut (use the first step in our coconut ice cream recipe)

How to make it

  1. Whisk eggs, salt and agave together until fully blended and foamy
  2. Place over simmering water and whisk in the coconut milk
  3. 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)
  4. When foam subsides and mixture is thickened, remove from heat and whisk or stir in vanilla and chocolate until very smooth and well blended
  5. Add butter if using and stir until incorporated
  6. Pour into 4 custard cups and chill until set (a couple of hours or overnight)
  7. Sprinkle with toasted coconut to serve

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