This dessert is absolutely incredible! It's dairy free, refined sugar free and gluten free and you really would never know. It's creamy and rich and really very easy to put together.
Makes 8 4oz servings
- 1 (13.5oz) can unsweetened full-fat coconut milk
- 4 egg yolks
- pinch of sea salt
- 2 cinnamon sticks
- 4 tbsp honey
- 7 ozs high quality dark chocolate, chopped.
- 1 tsp vanilla extract
- *optional toppings* - crushed pistachios, raspberries, whipped cream or coconut cream, cinnamon powder
Combine coconut milk, egg yolks, sea salt, honey and cinnamon sticks in a heavy bottomed pot over medium low heat. Whisk thoroughly to combine. Bring to a steam, not a full simmer, and whisk constantly for 10-15 minutes or until the mixture has thickened. To check if it is done, run a spoon through the custard and if it coats the back of the spoon once it is removed it is done. Remove from heat.
Place chopped chocolate in a medium sized bowl. Pour custard over it and let it sit for 2-3 minutes. Stir until the mixture is completely smooth. Stir in vanilla extract.
Pour into 8 4oz jars or containers and refrigerate for at least 3 hours. Remove from refrigerator right before serving and top with desired toppings. Enjoy!
Adapted from Wicked Spatula