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  • Margaret Pahos

CHOC-CUSTARD WITH COCONUT WHIP


Don’t you sometimes feel like you just need something sweet? It has been such a whirlwind these last few months that all I want is a coffee and a sweet every afternoon.  It spikes up my serotonin levels and makes me feel calm and relaxed. I usually grab a cookie or two from the pantry but with the heat we’ve been having this summer, I’ve opted for a more healthier and chilled afternoon pick–me-up. These Choc-Custard with Coconut Whip treats have been perfect. I’ve made them twice now and stored them in little jars the second time round and the lid keeps them fresh for 3 days. What special afternoon pick-me-up snack is your favourite?

Makes 4 x 120g ramekins

Preparation: Over night chilling + 10 minutes

Cooking: Chilling: 1 hour

75g Instant Custard Mix (I used Orgran)

400ml milk or rice milk (unsweetened)

2 tbs cacao powder

Serving:

270g coconut milk, left in the fridge overnight

1 tsp vanilla bean paste

2 tbs cacao nibs

Optional: fresh raspberries

  1. In a mixing bowl add the custard powder, milk and cacao powder and whisk until well combined and thick. Pour into ramekins and place into fridge for 30 minutes.

  2. Open the can of coconut milk and scoop off the solid coconut cream from the top, leaving the liquid behind (the liquid can be used to make chia pudding or so many other things!) Place into a mixing bowl and beat for 5 minutes until starts to become fluffy. Add the vanilla bean paste and mix for a further minute.

  3. Evenly spoon the coconut whip between the ramekins and decorate the dessert with cacao nibs (and optional fresh raspberries). Chill for a further 30 minutes before serving. 

#dessert #custard #chocolate #sweet #glutenfree #vegan