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    Home » Dessert Recipes

    Spiked Coffee Chocolate Coconut Custard

    Published: Jan 6, 2018 · Modified: Jul 10, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This chocolate coconut custard made with coffee, liqueur and egg yolks is velvety and so utterly delectable, so adamantly rich, and so intensely orgasmic, leaving you feeling elated and ethereal with every bite as if you were twirling and swirling in heaven. 

    Three Chocolate Coconut Custards with mint and coffee beans with chunks of chocolate

    There are certain ingredients that require the best quality to truly shine in a recipe. For us, coffee, liqueur and chocolate are obvious favourites, not needing additional additives or sweetness, just pure ingredients. And when I think of my favourite desserts, chocolate is always a key ingredient; the higher the percentage the better, dark chocolate in particular adds a deep, rich element to any dessert, especially a custard.

    Far from the traditional custard, this dairy-free Spiked Coffee Chocolate Coconut Custard highlights a rich and decadent lineup of ingredients including vanilla, chocolate, coconut milk, coffee, liqueur, and egg yolks. Relying on the subtle sweetness of the coconut milk and vanilla, this recipe is perfect for date night or serving for guests. Because of the cooling time, you can easily make this dish a day then garnish before you serve.

    Mint leaves, chocolate squares, vanilla bean, coffee beans, and eggs

    Perfect for those who aren't into sweet desserts but rather decadent dishes guaranteed to leave you breathless, this Spiked Chocolate Coconut Custard is velvety and airy, rich and deep, leaving your palate with only the finest of flavours.

    [sp_index title="Dessert Recipes" cat="dessert-recipes" display_date="no" cat_link_text="All Dessert Recipes" ]

    How to Make our Spiked Coffee Chocolate Coconut Custard

    Ingredients for Spiked Coffee Chocolate Coconut Custard

    Coconut milk, coffee or espresso, vanilla, salt, liqueur, eggs, dark chocolate, mint

    Ingredients for Chocolate Coconut Custard

    Heat the Flavour Makers

    Using a single pot, mix together the coconut milk, coffee and vanilla, then separate your egg yolks and whip them until combined.

    Man pouring coffee into a pot while whisking

    Temper the Eggs

    The key to the creaminess is all in the tempering of the eggs. After separating your egg yolks from the whites, slowly add in a cup of the hot coconut milk into your eggs, whisking them quickly with your wrist. This method of tempering, allows the eggs to slowly get up to the same temperate as your coconut milk without scrambling them.

    Phil's hands separating eggs for chocolate coconut custard
    Phil's hand stirring chocolate in a pot with a whisk for Chocolate Coconut Custard

    Tip: Temper your eggs before you add them into the coconut mixture or your eggs will scramble.

    Pour, Set, Style

    For serving, we like to use individual ramekins or glasses for easy serving. Pour your mixture into each container and then store in the refrigerator for at least 3 hours allowing the coconut milk to solidify. A true custard needs a few hours to set up firmly.

    Philip pouring the chocolate coconut custard into the cups

    Once cooled, garnish with fresh mint, chocolate shavings and coffee powder if desired.

    Bon appetit,

    Chef Sous Chef

    Three cups of dairy free chocolate coconut custard

    Helpful Tools for Making Our Chocolate Coconut Custard Recipe

    Below are affiliate links to products that will assist you in making our chocolate coconut custard recipe. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. There is no additional cost to you.

    • Saucepan
    • French Press
    • Whisk
    • Spatula
    • Measuring Spoons

    Thank you for helping support us through these purchases. If you have made this recipe, please let us know in the comments below!

    Three servings of chocolate coconut custard on a wood board with chocolate chunks, coffee beans, and a small whisk

    Spiked Coffee Chocolate Coconut Custard

    Chef Sous Chef
    Spiked with espresso bitters, this chocolate coconut custard is velvety and decadent, whisked to thicken with a coconut egg mixture and of course, flavoured with dark chocolate.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Course Dessert, Food + Drink, Snack
    Cuisine Dairy-Free
    Servings 8 servings

    Ingredients
      

    • 2 cans coconut milk 800ml total
    • 1 cup coffee or espresso
    • 2 teaspoon vanilla
    • ¼ teaspoon salt
    • 2 oz alcohol of your choice we used 1oz Dillon's Espresso Bitters and 1oz rum
    • 8 large egg yolks
    • 200 g dark chocolate finely chopped
    • 8 mint leaves
    • ½ cup coconut cream

    Instructions
     

    • No. 1 | In a saucepan, heat together coconut milk, coffee, vanilla and salt and bring to a simmer.
    • No. 2 | Meanwhile, in a medium bowl, whisk egg yolks.
    • No. 3 | Remove the coconut milk from the heat and stir in the alcohol. While whisking the eggs, add ½ cup of coconut mixture, 1 tablespoon at a time to temper the eggs. Pour the egg mixture into the saucepan and return to the heat. Raise to medium and allow to thicken until it can coat the back of the spoon.
    • No. 4 | Remove from heat and mix in chocolate until it melts and is well combined.
    • No. 5 | Pour custard into your serving vessels and allow to cool to room temperature. Cover with plastic wrap and place in refrigerator to set, about 4 hours.
    • No. 6 | Garnish with mint leaves, coconut cream, chocolate shavings and coffee beans.
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!
    Chocolate Coconut Custard Recipe
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    Reader Interactions

    Comments

    1. Isabella says

      November 17, 2017 at 7:17 pm

      This is such a decadent dessert and so easy to make. They are a hit overtime I make them for my friends. Everyone loves the chocolate coffee combo!5 stars

      Reply
      • Chef Sous Chef says

        November 20, 2017 at 8:14 am

        Thanks Isabella!

        Reply
    2. MARLO PECK says

      December 15, 2018 at 2:12 pm

      Can I skip adding the coffee? What would you suggest the substitution be?

      Reply
      • Chef Sous Chef says

        December 16, 2018 at 9:02 am

        Hi Marlo,

        Thanks for your question. We haven't tried making this without the coffee. You could try removing it, then removing one or two eggs, and I think you should get a similar result.

        Reply

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