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Indulgent Coconut Chocolate Pot

Indulgent Coconut Chocolate Pot

With Maple Salted Nuts | Serves 2

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Add some decadence to your mealtimes with our Indulgent Coconut Chocolate Pots. We’ve combined creamy and sweet coconut milk and chocolate with pistachios and flaked almonds for a sweet pot that packs a crunch. Simple to make, they’re great as a snack or an after-dinner dessert.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 milliliter(s)

Coconut Milk

100 grams

Chocolate Chips


25 grams



15 grams

Toasted Flaked Almonds


2 sachet(s)

Maple Syrup

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2396 kJ
Energy (kcal)573 kcal
Fat40.0 g
of which saturates24.0 g
Carbohydrate41 g
of which sugars37.0 g
Protein9 g
Salt0.15 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Pour the coconut milk into a medium pan and pop onto medium high heat. Bring to the boil and simmer for 1 minute. Remove from the heat and immediately add the chocolate chips and a pinch of salt. Allow to sit for 1 minute, then stir the coconut milk and chocolate together until the chocolate is melted and everything is completely combined.


Pour the coconut chocolate mixture into appropriately sized glasses/ramekins. TIP: Put these in the fridge at the beginning of the recipe if you're in a rush. Cover with clingfilm and pop into the fridge to set - this will take 2-3 hours if you want them fully set, but they'll still be delicious if you want to eat them immediately or in an hour.


Meanwhile, remove and discard the shells from the pistachios and roughly chop. Heat a medium frying pan over medium heat (no oil!) Once hot, add the flaked almonds and pistachios and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, remove from the heat and add the maple syrup and a pinch of salt to the pan. Stir together and transfer to a bowl. Once ready to serve, spoon the nuts on top of the chocolate pots and enjoy!