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.
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 tbsp 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.