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Indulgent Coconut Chocolate Pot

Indulgent Coconut Chocolate Pot

With Maple Salted Nuts | Serves 2
4.5(66)Review Summary
Mimi Morley
Mimi MorleyUpdated on April 01, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
540 kcal
Protein
: 
9.2g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Soya
  • Nuts
  • Milk
  • May contain traces of allergens
  • Sulphites
  • Sesame
  • Nuts
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200

Coconut Milk

100

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

25

Pistachios

(Contains: Nuts May contain traces of: Sulphites, Sesame, Nuts, Peanut)

15

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

2

Maple Syrup

Energy (kcal)540 kcal
Energy (kJ)2258 kJ
Fat39.7 g
of which saturates25 g
Carbohydrate33.2 g
of which sugars30 g
Protein9.2 g
Salt0.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Cling Film
•Bowl
•Chopping Board
•Grill Pan
•Knife

Instructions

PDF
Get Started
1

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.

Set!
2

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.

Nut Time!
3

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!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Rich and indulgent chocolate-coconut flavour, though some found it very intense.
  • Ease of prep: Simple to make, but consider using smaller portions due to richness.
  • Suggestions: Try serving in shot glasses for more manageable servings; consider adding cashews for extra crunch.
  • Next-day meals: Keeps well for a second day; try spreading enjoyment over two days to balance richness.
AI-generated from customer reviews
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