Spiked Coffee Chocolate Coconut Custard

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

5 from 1 vote

Spiked Coffee Chocolate Coconut Custard

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.

Prep Time10

Cook Time15

Course: Dessert, Food + Drink, Snack

Cuisine: north american

Keyword: dairy-free, dairy-free dessert recipe, Dessert

Servings: servings

Calories: 461kcal

Author: Philip Lago and Mystique Mattai

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