Chocolate, Caramel and Coconut Pots
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Chocolate, Caramel and Coconut Pots

Chocolate, Caramel and Coconut Pots

Serves 2-4 | with Caramelised Roasted Nut Sprinkle

These no bake Chocolate, Caramel and Coconut Pots are great for when you're hosting or when you're just after a tasty snack. Rich coconut chocolate is topped with pistachios and flaked almonds. Leave them in the fridge to set, or enjoy them straight away - they'll be just as delicious either way!


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 war 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 Time15 minutes
Cooking time20 minutes


serving amount

250 milliliter(s)

Coconut Milk

100 grams

Chocolate Chips

(Contains Soya May contain Milk)

80 grams

Salted Caramel Sauce

(Contains Milk)

25 grams


(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)


Nutritional information

Energy (kJ)2966 kJ
Energy (kcal)709 kcal
Fat47.4 g
of which saturates30.1 g
Carbohydrate57.4 g
of which sugars52.1 g
Protein9.6 g
Salt0.51 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Cling Film


Begin your Desserts

TIP: Put 2-4 glasses or ramekins into the fridge before starting if you're in a rush.

a) Pour the coconut milk into a medium saucepan and pop onto medium-high heat. Bring to a boil and simmer, 1 min. 

b) Remove from the heat and immediately add the chocolate chips, three quarters of the salted caramel and a pinch of salt. Allow to sit for 1 min, then stir together until the chocolate is melted and completely combined.

The Big Chill

a) Pour the coconut chocolate mixture into 2-4 appropriately sized glasses or ramekins.

b) Cover with cling film and pop into the fridge to set. This will take 2-3 hours if you want them to fully set, but they'll still be delicious if you want to enjoy them immediately or in an hour.

c) Meanwhile, remove the pistachios from their shells, then roughly chop.

Fry and Finish

a) Next, heat a medium frying pan on medium heat (no oil). Once hot, add the pistachios and dry-fry, stirring regularly, until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

b) Once toasted, remove from the heat. Add the toasted almonds, remaining salted caramel sauce and a pinch of salt to the pan. Stir together and transfer to a bowl.

c) Once ready to serve, spoon the salted caramel toasted nuts on top of the chocolate pots to finish.