Delightfully Decadent Coconut Chocolate Pot
with Honey Salted Nuts | Serves 2
Puddings don’t get much more indulgent than this Delightfully Decadent Coconut Chocolate Pot with Honey Salted Nuts!
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.
(Contains Soya May contain Milk)
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
TIP: Put your 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 the boil and simmer, 1 min.
b) Remove from the heat and immediately add the chocolate chips and a pinch of salt. Allow to sit for 1 min, then stir the coconut milk and chocolate together until the chocolate is melted and completely combined.
a) Pour the coconut chocolate mixture into 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.
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, honey and a pinch of salt to the pan. Stir together and transfer to a bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
c) Once ready to serve, spoon the honey toasted nuts on top of the chocolate pots.