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.
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
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.
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.
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.
Once cooled, garnish with fresh mint, chocolate shavings, and coffee powder if desired.
Recipe Card
Spiked Coffee Chocolate Coconut Custard
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.
MARLO PECK says
Can I skip adding the coffee? What would you suggest the substitution be?
Chef Sous Chef says
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.
Isabella says
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!
Chef Sous Chef says
Thanks Isabella!