Pots de Creme with Coconut Milk Whipped Cream

Pots de Creme with Coconut Milk Whipped Cream | Jaybird Blog

Sweets for the sweet! No matter what the occasion, chocolate is a universally accepted way of showing your love. And when the recipe is decadent and dark, but only needs five ingredients, sign me up.

With the goal of an easy-to-make dessert in mind, I stumbled across a recipe for Pots de Creme. These little bowls of heaven are similar to chocolate mousse and contain the winning combination of chocolate and coffee. What I’ve found with the coffee and chocolate combination is that coffee serves to enhance the chocolate flavor and add a depth that isn’t there with chocolate on its own.

As the Pots de Creme are dairy-free, I thought I should top them with an equally decadent dairy-free treat: Coconut Milk Whipped Cream with cinnamon and vanilla. I loved The Pioneer Woman’s idea of serving this dish in assorted martini/wine glasses and found that a halved version of her recipe made three servings plus a little extra as the chef’s “tasting” portion.

Pro tip: a just-for-me tasting portion is the secret to a good dessert recipe.

One last note before we get to the recipe–Pots de Creme contain raw eggs. I personally am fine with consuming raw eggs in chocolate mousse and similar desserts, but if you have concerns, a vegan recipe might be a better choice.

Pots de Creme


  • 6 ounces dark chocolate, chopped
  • 2 whole eggs at room temperature
  • 1 teaspoon vanilla extract
  • a small pinch salt
  • 4 ounces hot, fluid coffee


Take your eggs out of the refrigerator in advance so that they will be at room temperature when you begin. When the eggs are ready, place chocolate, eggs, vanilla, and salt in a blender. Blend!

While the mixture is blending, remove the small, circular disk from the middle of the blender lid. Slowly pour in very hot coffee. Blend for about a minute until the mixture is smooth and free of visible chocolate pieces.

Pour the mixture into serving bowls, glasses, or demitasse cups. Leave room for your coconut milk whipped cream! Refrigerate Pots de Creme for at least 3-4 hours to allow the mixture to set.


Source: Pots de Creme from The Pioneer Woman http://thepioneerwoman.com/cooking/2008/05/easy-delicious-and-yes-elegant-pots-de-creme/


Coconut Milk Whipped Cream


  • 1 can full-fat coconut milk
  • a sprinkle of cinnamon
  • 1/8 teaspoon vanilla extract


Place the can of coconut milk in the fridge for a few hours or overnight. Refrigeration will cause the coconut milk to separate into coconut water on the bottom and a thick layer of coconut cream on top. When you are ready to make the whipped cream, carefully scoop out the layer of cream and place it in the bowl of a stand mixer or a bowl if using a hand mixer.

Whip on high speed for 4-5 minutes or until somewhat fluffy. Add cinnamon and vanilla and whip for a few more seconds or until combined.

To garnish, spoon whipped cream into a pastry bag and pipe onto the Pots de Creme or simply spoon the mixture directly onto your dessert.


Recipe makes lots of whipped cream. I used it as garnish for 4 Pots de Creme and kept the rest to serve with berries and stirred into coffee.

Source: Coconut Whipped Cream seen on various web sources, including Paleo Plan http://www.paleoplan.com/2011/10-09/coconut-whipped-cream/