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Rebekah Hubbard
Course Dessert


  • 6 oz. dark chocolate vegan dark chocolate if you want this to be vegan!
  • 17 oz. coconut cream one can
  • 1.5 tsp. rum
  • 1/2 tsp. coarse salt
  • To top: Whipped cream or coconut, toasted coconut, chocolate shavings


  • In a double-boiler, gently melt the chocolate. (You can also heat them in the microwave by melting for 10-15 second intervals, then taking them out to stir. Keep a close eye on it and when it is most of the way melted, just keep stirring to melt the last little chunks). Turn the heat off, and whisk in the coconut cream, rum and salt. Transfer to a heat safe container and chill in the fridge or freezer until cool and thickened.
  • Transfer the chocolatey mixture to the bowl of a stand mixer or mix with a hand mixer, whipping on high speed until the color has lightened a few shades and the mixture is smooth.
  • Transfer to small cups or ramekins - this will make 6 4 oz. servings, and then put those ramekins back in the fridge to set up completely.
  • Top with whipped cream (regular or coconut), toasted coconut chips and chocolate shavings.