Mexican Pots De Crème

By Paige Turner
Mexican Pots De Crème - yum!

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Mexican Pots De Crème – deliciously decadent and dairy-free!

*recipe from Nom Nom Paleophotography by Wynn Myers

Mexican Pots De Crème (Dairy Free)

Serves 8

Mexican Pots De Crème

By Camille Styles

For the pots de crème


  • 7 oz. dark chocolate (70% cacao or higher), finely chopped
  • 14 oz. can full-fat coconut milk
  • 2 large egg yolks
  • 1/8-1/4 teaspoon ancho chile powder (depending on how much heat you prefer)
  • 1/8 teaspoon kosher salt
  • 1 cinnamon stick
  • 1 tablespoon vanilla extract


  1. Place the chocolate in a medium bowl and set aside.
  2. In a medium saucepan, add a can of coconut milk, egg yolks, ancho chile powder, and kosher salt.
  3. Whisk until thoroughly combined, and then drop in the cinnamon stick.
  4. Heat the mixture over medium-low hear, stirring constantly until it thickens and forms a smooth custard that coats the back of a spoon (about 10 to 15 minutes). Watch the custard carefully. When in doubt, use an instant-read thermometer to make sure the final temperature is about 175°F (80°C).
  5. When the custard is ready, take the pot off the heat, and fish out the cinnamon stick.
  6. Position a fine mesh sieve over the bowl of chocolate and pour the custard through to catch any lumpy bits.
  7. Let the chocolate and custard mixture sit undisturbed for 5 minutes.
  8. After 5 minutes, use a spatula and stir gently to mix the melted chocolate into the custard base. Once you have achieve a smooth mixture, stir in the vanilla extract.
  9. Divide the mixture evenly into eight 2-ounce espresso cups or ramekins and cool to room temperature.
  10. Cover the cups with plastic wrap and let chill in the fridge for at least 4 hours.

For the whipped topping


  • 14 oz. can full-fat coconut milk, chilled overnight in the refrigerator
  • coconut sugar, to taste (optional)
  • 1 tablespoon ground cinnamon


  1. Remove pots de crème from the fridge along with a chilled can of coconut milk.
  2. Remove lid from can and carefully spoon out the thick layer of solidified coconut cream on the top.
  3. Toss the cream and coconut sugar into a chilled bowl and whip together until smooth.
  4. Spoon a dollop of whipped coconut cream onto each cup.
  5. Dust each pot with cinnamon.
  6. Grab a spoon and enjoy!

Comments (2)

  1. Bill says:

    Would a double boiler work? I haven’t made any custard recipes to date.

    1. Tarica Navarro says:

      Hi Bill, a double boiler would absolutely work! You just need a water medium to insulate the heat in a soft slow way and not scald the custard.

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