Chocolate Coconut Vegan Pots de Creme


Special Diet Notes: Chocolate Coconut Vegan Pots de Creme

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, optionally soy-free, peanut-free, vegan, plant-based, and vegetarian.

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, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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