Step 1

Melt the chocolate. Roughly chop the dark chocolate and transfer it to a bowl. Place the bowl on top of a small saucepan filled with water to create a doubler boiler.Heat the saucepan over medium heat for 3-5 minutes or until the chocolate is completely melted. Set aside.

Step 2

Prepare the custard. Add the milk, cornstarch, sugar, and vanilla extract to a saucepan. Whisk to dissolve the cornstarch. Next, add the coconut cream.

Step 3

Heat over medium heat. Heat the mixture over medium heat, whisking constantly, until it thickens. This will take approximately 10 minutes.

Step 4

Pour the chocolate into the custard. Once the custard has thickened, turn off the heat. Pour the melted chocolate into the custard.

Step 5

Whisk until combined. Whisk the melted chocolate with the custard until fully combined. Note: If you see some lumps, strain the custard through a fine-mesh sieve.

Step 6

Transfer to individual ramekins. Finally, pour the chocolate custard into small glass ramekins.

Step 7

Let it cool. Let the pots de crème cool at room temperature for at least 30 minutes before transferring to the refrigerator. Chill the pots de crème for at least 6 hours before enjoying!

Step 8

These pots de crème will keep in the refrigerator for up to 5 days.