OMG These Coconut Chocolate YoGo custards are so addictive! I made them when we had friends over for dinner and they were a hit. I had plenty left over for several days of desserts and even the kids loved them.
2 cans coconut milk – full fat
200g block 70% dark chocolate broken into pieces
2 Tbs Vanilla extract
4 Tbs Maple Syrup or Honey
Boil some water in a pot and reduce to a low simmer. Place heatproof (metal or glass) bowl over the saucepan in double boiler fashion and pour the coconut milk, vanilla, chocolate and honey/maple syrup into the bowl and heat until hot but don’t bring to the boil. Stir well until chocolate has completely melted and combined.
Whisk eggs in a separate bowl. Add one ladle of now hot milk to the eggs while whisking vigorously, continue slowly until a good quantity is combined. Then add the egg mixture into the coconut mixture in the double boiler. Mix for a couple of minutes to form a thick custard. Make sure it doesn’t get too hot. When custard is ready, put into ramekins and place in the fridge to cool down, then when cool, serve with fresh strawberries, chocolate or just by itself.