Chocolate Coconut Custard Recipe

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Chocolate Coconut Custard

Contributed by: Melinda

Skip the butter for a delicious dairy free custard. You can use full-fat coconut milk if you prefer.

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)

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

Questions about this recipe?