Tag Archives: coconut cream

Chocolate coconut cream and a dry sense of humour


Léo told me that he’d been chatting to one of his teachers today and that the subject of careers had come up. Apparently he had said that he wasn’t tempted to follow in the footsteps of either of his parents, as his mother was a drug dealer and his father a lumberjack. The worst thing is, the next time I meet this teacher, I’ll obsess so much about coming across as normal and un-drug-dealerish that I’ll certainly end up doing my very best impression of a high-security psychiatric ward escapee strung out on crack cocaine.

I’m reminded of when Léo was three and had just started nursery school. He was chatting to his teacher (sensing a theme?) and told her about the day his grandmother, who was meant to be looking after him, had left him to fend for himself while she took off to her dentist appointment (!?) on her Harley Davidson.

I just hope that Léo’s teachers will continue to appreciate his sense of irony, because the day he ‘chats’ to one that takes what he says at face value, we could be in for a visit from social services…

Ingredients (makes 4-6 ramekins)

200ml coconut milk

2 eggs, beaten

120g dark chocolate, melted

75g honey

1 teaspoon vanilla extract

1 tablespoon rum (optional)

Prepare six ramekins. Heat the coconut milk until just before boiling, add the eggs, blending well. Add the chocolate, honey, vanilla extract and rum if using and continue to heat for a few minutes being sure not to let the mixture boil. Pour the mixture into the ramekins and chill in the fridge for at least four hours before eating.

Petits pots au chocolat (chocolate pots), abject terror and an egg dearth


Hugo’s in a bit of a bad place at the moment. He frequently wakes to the resonance of hunting rifles (beyond unsettling for a dog of his delicate mental constitution) and will only deign to go outside if accompanied. On Sunday morning, no doubt in his eternal quest for reassurance, I found him in bed with Léo. Needless to say, he had not been greeted with open arms.

Since the hens, although of sound mind, are enjoying a long sabbatical, I had to concoct an egg-free chocolate mousse solution. This is it:

Ingredients (makes 6 small pots)

150g organic dark chocolate (min 70% cocoa solids)

200ml coconut cream, chilled

20g salted butter

1 teaspoon rum (optional)

2 tablespoons agave syrup

5g agar agar

Whip the coconut cream well until it becomes fluffy. Break the chocolate into small pieces and melt it and the butter in a bain marie with the rum and agave syrup. Meanwhile, dissolve the agar agar in a small quantity of hot water (4 tablespoons), bring to the boil and simmer for a few minutes. Combine the whipped cream and chocolate mixture thoroughly. Then add the agar agar, mixing well. Transfer to small pots (or cups) and chill in the fridge for at least three hours before eating.