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    Home » Recipes » Dessert Recipes

    Spiked Coffee Chocolate Coconut Custard

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

    Jump to Recipe Print Recipe
    Chocolate Coconut Custard Recipe

    These Chocolate Coconut Custards are made with coffee, liqueur, and egg yolks. Velvety, rich, and delectable, they're a romantic dessert that is sure to impress.

    Three cups of dairy free chocolate coconut custard

    This dairy-free Chocolate Coconut Custard highlights a rich and decadent lineup of ingredients making it perfect for date night or serving guests. Because of the cooling time, you can easily make this dish a day ahead and then garnish it before you serve.

    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 flavors.

    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 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 temperature 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

    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.

    Recipe Card

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

    Spiked Coffee Chocolate Coconut Custard

    5 from 1 vote
    Philip Lago and Mystique Mattai
    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.
    Servings: 8 servings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins

    Ingredients
      

    • 2 cans coconut milk 800ml total
    • 1 cup coffee or espresso
    • 2 teaspoon vanilla
    • ¼ teaspoon salt
    • 2 oz rum
    • 8 large egg yolks
    • 200 g dark chocolate finely chopped
    • 8 leaves mint
    • ½ cup coconut cream

    Instructions
     

    • In a saucepan, heat together coconut milk, coffee, vanilla and salt and bring to a simmer.
    • Meanwhile, in a medium bowl, whisk egg yolks.
    • 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.
    • Remove from heat and mix in chocolate until it melts and is well combined.
    • 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.
    • Garnish with mint leaves, coconut cream, chocolate shavings and coffee beans.

    Nutrition

    Calories: 461kcal | Carbohydrates: 16g | Protein: 7g | Fat: 41g | Saturated Fat: 30g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 184mg | Sodium: 100mg | Potassium: 473mg | Fiber: 3g | Sugar: 6g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 7mg

    Additional Information

    Course: Dessert, Food + Drink, Snack
    Cuisine: north american
    Servings: 8 servings
    Calories: 461
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. 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
    2. 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
    5 from 1 vote

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