Chocolate Coconut Vegan Pots de Creme

Chocolate Coconut Vegan Pots de Creme
Prep time
Cook time
Total time
This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free! "Oats in all shapes and forms used to be the grain of my lean years: There’s nothing I don’t do with them savory or sweet. Now I call them the grain of my healthy years. You simply won’t believe that something so plebeian can produce such a luxurious treat! and the best part is, it’s a snap to make!"
  • 3 cups non-dairy milk (soy, rice, oat, almond etc…)
  • 1 cup coconut milk
  • 1 cup steel cut oats (no substitutions: i.e, no old fashioned, no quick, no instant – Try Bob’s Red Milk Gluten-Free Steel Cut Oats for GF)
  • 1 cup chocolate chips, best quality (Use Enjoy Life Chocolate Chips for allergen-free)
  • ½ cup maple syrup
  • 2 tablespoons instant coffee powder
  • 3 tablespoons rum or brandy
  1. Bring the milks to boil in a saucepan.
  2. As soon as it comes to a boil, reduce the temperature to low, add the remaining ingredients and cook, covered, about 20 minutes.
  3. Pour into a bowl or a dozen individual bowls, and chill.
  4. Serve cold, garnished with a little grated coconut if desired.
Choose your ingredients wisely for your free-from needs.
Nutrition Information
Serving size: 12 servings

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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