Indulgent Coconut Chocolate Pot
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Indulgent Coconut Chocolate Pot

Indulgent Coconut Chocolate Pot

With Maple Salted Nuts | Serves 2

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 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 Time20 minutes
Cooking time20 minutes


serving amount


Coconut Milk


Chocolate Chips

(Contains Soya May contain Milk)



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


Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)


Maple Syrup


Nutritional information

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
Salt0.15 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Cling Film
Chopping Board
Grill Pan


Get Started

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.

Nut Time!

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!