No Bake Coconut Pots de Creme (dairy free)

Coconut Pots de Creme (dairy free, Bulletproof)

So thick you can eat it with a fork.

This was the dessert for the Food Mood Connection Lunch and Learn. Click here to read the workshop and see the other lunch recipes.

No Bake Coconut Pots de Creme (dairy free)


6 oz bittersweet chocolate


1 can (14 oz) full-fat coconut cream

2 Tbsp maple syrup

1 Tbsp cinnamon

1 tsp ground turmeric

1 tsp ground ginger

1-finger pinch sea salt


5 egg yolks, mixed well in heat-proof bowl


1 Tbsp vanilla


1) Slice the chocolate into shavings, set aside.

2) Heat the coconut milk, syrup, spices and salt on medium to low heat until heated through and then reduce heat to low. (Do not simmer or boil as it will change the texture and flavor of the milk.)

3) Add the shaved chocolate, stir just until mixed, turn off the heat and let sit until the chocolate is melted, about 1 to 2 minutes.

4) Temper the eggs and then mix the egg yolks into the pan. (see NOTES, below, on “tempering”).

5) Add the vanilla, stir well.

6) Taste and adjust the flavors: add more spices, or salt, or syrup, or vanilla.

7) Pour into individual serving bowls (ramekins), cover and refrigerate at least 4 hours, or up to 3 days. (See NOTES, below, on how to cover them.)


Optional: save a Tbls of the heated spiced and sweetened milk mixture for each serving and put on top before putting in the fridge.

Optional: save a tsp of shaved chocolate for each serving and sprinkle on top before putting in the fridge.

Tempering eggs: pour the heated milk chocolate into the bowl of egg yolks –a Tbls at a time– all the while stirring the yolks constantly. When half the milk mixture is mixed into the egg yolks then pour the yolk mixture –slowly– into the pan with the heated milk mixture.

Covering: Best to cover each ramekin individually with plastic wrap. Otherwise, air will probably escape and a skin on the top of the chocolate can form.

Choosing chocolate: Best to use bittersweet or unsweetened chocolate because you will add your own sweetener: the maple syrup. Avoid lecithin added into the chocolate, it seems to separate when it melts.

Spices: Use 1 (3-inch) cinnamon stick, 1/2 inch shaved ginger in place of the ground cinnamon and ginger. Remove the spices before pouring into ramekins.

Vanilla: Use 1 vanilla bean pod, add it to the milk along with the other spices. Strain the seeds before pouring into ramekins.