Chocolate and Coconut Milk Pots de Crème

Chocolate and Coconut Milk Pots de Crème

Adapted from The Bojon Gourmet

Makes 6 small yet rich servings (about 4 ounces each)

For the pots de crèmes:
1 can full-fat coconut milk (1 3/4 cups)
1 tbsp vanilla bean paste
3 ounces (85 grams) bittersweet chocolate finely chopped
1 tablespoon cocoa
1 large egg
2 large egg yolks
1/4 cup (1.25 ounces / 35 grams) sugar
1 tablespoon dark rum

For serving:
3/4 cup (175 mL) heavy whipping cream
1 tablespoon coconut sugar
1/2 teaspoon vanilla extract
splash dark rum, to taste
flaky salt, such as Maldon

Make the Pots de Crème:
Position a rack in the center of the oven and preheat to 300ºF . Place six four-ounce ramekins in a baking dish with 2-inch high sides.

In a medium saucepan, gently warm the coconut milk with the vanilla bean paste until the coconut milk is steamy-hot, swirling occasionally. Cover and let steep 10 minutes. Whisk in the salt, chocolate, and cocoa powder until completely smooth.

Whisk together the egg, egg yolks, and coconut sugar in a medium bowl. Slowly whisk the warm chocolate mixture into the egg mixture until smooth, then whisk in the rum.

Carefully divide the mixture evenly among the ramekins in their baking pan. Pour enough hot water to come halfway up the sides of the jars. Transfer the pan to the oven.

Bake the custards until they are mostly set and wiggle like Jell-o when you give the pan a gentle shake, 30-45 minutes. Let the custards cool slightly, remove from the pan, and let cool to room temperature. Chill the custards until set, about 3 hours (or cover and chill for up to 3 days).

Make the whipped cream:
Whip the cream with the coconut sugar, vanilla extract, and rum until it holds soft peaks. Serve the pots de crème dolloped with the whipped cream and topped with a few cacao nibs and flakes of salt.



Chocolate Coconut Pound Cake | Desserts

We topped this with fresh strawberry ice cream and it was delicious!

Chocolate Coconut Pound Cake
Adapated from Bon Appetite


  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking powder
  • ½ cup virgin coconut oil, room temperature
  • 1½ cups plus 1 tablespoon sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup buttermilk
  • ¼ cup unsweetened coconut flakes
Preheat oven to 325°. Butter a loaf pan; line with parchment paper, leaving a overhang on the sides to help with removing the cake. Stir together flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
Using a stand mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is light and doubled, 5–8 minutes. Stir in vanilla.
Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake split). Scrape batter into buttered pan. Sprinkle with coconut and remaining 1 Tbsp. sugar.
Bake cake, covering lightly with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.

Chocolate Hazelnut Mousse Cake

Moist Chocolate Cake
Adapted from King Arthur Flour
  • 2 cups King Arthur Unbleached Cake Flour Blend
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/2 cup brewed, cooled coffee, or water
  • 4 large eggs
Sift  flour, baking powder, baking soda, salt, cocoa, and sugar into a medium bowl.
Add the butter to the bowl of a stand mixer and and mix at low speed for 1 minute. With the mixer running, add the oil.
Combine the vanilla with the milk and coffee or water.  Beginning and ending with the dry ingredients, alternately add flour mixture and milk mixture. Mix at low speed until combined, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds.
Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin.
Pour the batter into two 9″ greased round pans. Bake in a preheated 350°F oven for 28 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting.
Chocolate Hazelnut Cream Cheese Mousse
Adapted from Cookies and Cups
  • 8 oz whipping cream
  • 8 oz cream cheese, softened
  • 3/4 cup chocolate hazelnut spread
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla
In the bowl of a stand mixer fitted with the whisk, whisk the cream on high speed until peaks form, about 2 minutes.  Refrigerate until ready to use.
In the bowl of a stand mixer fitted with the paddle, beat the cream cheese and hazelnut spread until smooth. With mixer on low, slowly add powdered sugar and vanilla, beat until smooth.
Fold in whipped cream.

Sour Cream Old Fashioned Doughnuts

When we visited Seattle a few years ago, one of the top places on my must see what Top Pot Doughnuts.  The first bite of their delicious cakey treats brought us back three times that trip.  

Sour Cream Old Fashioned Doughnuts
Adapted from Top Pot Hand Forged Doughnuts 
  • 2¼ cups cake flour
  • 1½ teaspoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoons ground nutmeg
  • ½ cup sugar
  • 2 tablespoons shortening
  • 2 large egg yolks
  • ⅔ cups sour cream
  • coconut oil for frying
  1. Sift flour, baking powder, salt and nutmeg together in a medium bowl, and set aside.
  2. In a stand mixer fitted with the paddle attachment, mix the sugar and shortening for 1 minute on low speed. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a spatula, until the mixture is light colored and thick.
  3. Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like biscuit dough.
  4. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap, for at least 45 minutes.
  5. Using a candy thermometer to measure the temperature, heat oil (at least 2 in deep) in a high-sided frying pan to 325°F. Roll out the chilled dough on a generously floured surface to ½ in thick, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.
  6. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for about 15 seconds, then gently flip them. Fry for about 60 seconds, until golden brown and cracked, then flip and fry the first side again for 60 seconds, until golden brown. Transfer to a rack set over paper towels.
  7. Dip doughnuts in coating of choice.  

Samoa Donuts | Desserts

For his birthday treat, Forrest requested Chocolate Donuts with caramel and coconut.  I spent a little time brainstorming with Goggle and came up with Samoa Donuts.  They were dense yet moist and got better as they aged.
Chocolate Cake Donut
1 cup  flour
1/2 cup unsweetened cocoa powder
1/4 cup shredded unsweetened coconut 
3/4 tsp active dry yeast
3/4 tsp baking powder
1/4 tsp salt
pinch of baking soda
1/4 cup butter, softened
6 tbsp sugar
1 egg
1/2 tsp vanilla extract
1 tbsp plain yogurt
1/4 cup milk

Stir together flour, cocoa powder, coconut, yeast, baking powder, salt, and baking soda.  Set aside.  

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar.  Add egg, vanilla, and yogurt; mix until combined.  

Add 1/3 of the flour mixture at a time, alternating with milk and mix just until combined.  

Drop into pregreased donut pan.

Bake in preheated 350 oven for 10-15 minutes, until a toothpick inserted in the thickest part comes out clean.

Let cool 5 minutes and remove from pan to cool completely.

    Caramel Coconut Sauce
    1 cup sweetened condensed milk
    1/2 cup coconut milk
    1 tbsp light corn syrup
    2 tbsp salted butter
    1 tsp vanilla extract
    1/2 cup shredded coconut 
    1/4 cup milk
    Spread coconut on baking sheet and lightly toast in a 200 degree oven for about 5 minutes.  Set aside.

    In a medium saucepan over medium heat, combine sweetened condensed milk, coconut milk, corn syrup, and butter.  Bring to a boil, stirring frequently.  Reduce heat slightly and continue cooking for about 15 minutes, stirring continuously  until mixture thickens into a spreadable consistency, but it still fluid. 

    Remove from heat and add vanilla, coconut, and milk.  Stir to combine.  

    Samoa Donut Assembly

    Melt 4 oz dark chocolate.

    Dip cooled donut into warm caramel sauce.  Place in fridge for a few minutes to let firm. Repeat until desired thickness in reached (I did it twice).

    Drizzle top of donut with melted dark chocolate.  Place in fridge to set.

    Remove from fridge and enjoy at room tempterature.  

        Chocolate Caramel Shortbread

        Chocolate Caramel Shortbread

        • Adapted from Bon Appetite Desserts



        • 1 cup all purpose flour
        • 1/4 cup packed light brown sugar
        • 2 teaspoons cornstarch
        • 1/4 teaspoon salt
        • 1/2 cup chilled unsalted butter, cubed
        • 1 tablespoon coldwater
        • 1 large egg yolk


        • 1 14-ounce can sweetened condensed milk
        • 1/2 cup packed light brown sugar
        • 6 tablespoons unsalted butter, cubed
        • 2 tablespoons light corn syrup
        • 1 teaspoon vanilla extract
        • ounces semisweet chocolate chips
        • 3 tablespoons heavy cream
        • Flaked sea salt 
        • DIrections


        • Preheat oven to 350°F. Butter 11x7x2-inch metal baking pan. Blend first 4 ingredients in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.


        • Whisk ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to gentle boil. Boil very gently until caramel is thickened, stirring constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.

        • CHOCOLATE:

          Melt chocolate and cream in microwave on defrost in 30-second intervals, stirring in between. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour, but preferably overnight.

        Homemade Peppermint Patties

        Peppermint Patties have always been a favorite treat in my house.  We used to keep bags of bite sized York Peppermint Patties in the pantry to always have an after lunch treat.  Once we went natural, the originals were replaced by Trader Joe’s Dark Chocolate Mint Creams.  Now, the poor TJ’s version has been replaced by these homemade treats.

        Homemade Peppermint Patties are easier than you’d think.  The downside is, they don’t last very long!  I imagine I’ll have to make a batch a week to keep up with demand.

        Homemade Peppermint Patties
        Adapted from Design Sponge


        • 2 1/4 cup powdered sugar
        • 2 1/2 tbsp cold water
        • 1 tbsp coconut oil
        • 1 tbsp light corn syrup (Wholesome Sweeteners makes an organic option)
        • 2 tsp peppermint oil
        • 1 1/2 cup dark chocolate chips
        • 1 tbsp coconut oil
        1. Combine powered sugar, water, coconut oil, corn syrup, and peppermint oil in the bowl of a stand mixer and mix until it comes together.  
        2. Dampen your hands and form mixture into a ball.  Place on parchment paper and flatten into desired thickness.  Add powdered sugar as necessary to keep from sticking.  Use a small cookie cutter to cut into desired shapes.  
        3. Place shapes onto a parchment lined cookie sheet.  Put finished shapes in freezer for 30 minutes.  
        4. Meanwhile, melt chocolate and coconut oil, stirring until smooth.
        5. Coat peppermint shapes with chocolate mixture, working quickly to avoid too much softening.  I don’t worry about the messy extra chocolate, it’s just bonus chocolate! 
        6. Allow candies to set in refrigerator on a parchment lined cookie sheet.  Store in refrigerator.