Chloe Moir is back with a spicy and sweet desert! This Chilli Chocolate Custard is dairy free, gluten free and super easy to make!
1 can full fat coconut milk (or use coconut cream)
2 egg yolks
3/4 tsp cinnamon
1/8 tsp chili powder (add to taste)
1/4 cup cocoa powder
Pinch sea salt
2 Tbsp Blue Coconut coconut oil
2 Tbsp honey or maple syrup
Place all ingredients in a bowl and whisk to combine.
Pour the chocolate mixture into a saucepan and cook on medium heat whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon. Do not let it boil.
Pour the mixture into 4 individual ramekins and refrigerate for 6-8 hours or until set (or chill them overnight).
Sprinkle with a little extra cinnamon and cocoa powder before serving.