Ingredients

The following ingredients have 8 Servings
  • 1 13.5 oz full fat coconut milk ((or 1 1/4 cups cream and 1/2 cup almond milk))
  • 1/3 cup Swerve Sweetener
  • 3 large egg yolks
  • 1/4 tsp glucomannan ((or xanthan gum))
  • 1/3 cup cocoa powder
  • 3 tbsp coconut oil ((or butter))
  • 1/2 tsp vanilla extract

Instruction

  • In a medium saucepan over medium heat, combine the coconut milk and Swerve. Bring to a simmer, stirring occasionally.
  • In a medium bowl, whisk the egg yolks until smooth.  Slowly add 1/2 cup of the hot coconut milk mixture into the egg yolks, whisking continuously.  
  • Slowly whisk the tempered egg yolks back into the saucepan of hot coconut milk. Reduce heat to medium low and sprinkle with xanthan gum, whisking continuously.
  • Stir in the cocoa powder and cook until mixture thickens, 3 to 4 minutes, whisking continuously.
  • Remove from heat and stir in the coconut oil and vanilla extract until smooth. Divide between 6 dessert cups and refrigerate until set, 2 to 3 hours.
  • Garnish with lightly sweetened coconut whipped cream, some berries, or some macadamia nuts.