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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 Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•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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