Chocolate Coconut Custard

With Valentine’s Day approaching, I thought I would post a treat recipe that includes chocolate.  Sometime in the past year, I discovered custards as a great quick way to whip up a dessert. The good thing about custards is that they can be flavored with various flavorings.  This is a version that I make for special occasions, featuring high quality dark chocolate and coconut milk (this is dairy-free and gluten-free).  I use 60 to 73% cocoa dark chocolate and add no additional sweetener.  I love the simplicity of the ingredients.

Chocolate Coconut Custard

1 can (about 15 oz.) coconut milk (full fat)
3 eggs
1 cup bittersweet chocolate chips (or chopped chocolate)
dash each of salt and vanilla

Over a double boiler or in the microwave, place the chocolate and about 1/2 cup of coconut milk and heat on low until chocolate is melted, stirring constantly.  When the chocolate is smooth, let cool slightly, add the eggs and remaining coconut milk, salt, and vanilla.  Mix thoroughly (I use a hand blender).  Pour into small ramekins or one round custard dish.  Bake at 350 degrees for about 30 minutes for ramekins or 45 minutes for a large pan.  I you are pressed for time, you can microwave custards, as well. This takes about 4 minutes per ramekin, turning the ramekins every 60 seconds.

shared at $5 Dinners, Works for Me Wednesday, Pennywise Platter, Food Renegade, Grocery Cart Challenge, STF, and Tempt My Tummy Tuesday