Dark chocolate and coconut milk creams — Petits pots de crème au chocolat et au lait de coco

chocolate meringue coconut milk

Dark chocolate and coconut milk creams

I know. I am not writing a lot in this space these days, but I promise that there’s a lot of food prepared in my kitchen. I sometimes wonder how comes it disappears so quickly!

Anyway, while I am trying to find time to write something that will sound cohesive — yes, well, let’s just add that I sent my book manuscript to my editor last week, so I am feeling deflated for words — at least I can show you what we enjoyed today for dessert.

Our Sunday treat.


It’s the sweetest thing: I woke up thinking chocolate! I wanted a chocolate dessert.

Chocolate and coconut milk creams

The dessert was going to have a dark chocolate with character, coconut milk, and lightly sweetened meringues baked on top. I had already made chocolate creams last week and thought to bake another batch, adding a meringue on top — a lovely idea that I was inspired to try from a recipe found in a recent copy of the French food magazine Saveurs.


The creams were delicate and deliciously smooth. They tasted like December and snow and winter and I-want-to-make-a nest-inside. That alone made me suddenly realize that Christmas is just at the corner.

It made me think about that exact same day last year, when our beautiful bébé Lulu was born. Can it be one year ago already?

Somehow, the memory of that magical, powerful and incredible time of our life came back, leaving us emotional. I remember the pavlova I baked the day we left quietly for the hospital, and the cakes I had baked one day before.

My head is filled with those vivid images. They make us feel cozy.

Ready to enjoy this upcoming family time. In our small nest.

With chocolate.

For Lulu’s birthday.

Chocolate and coconut milk creams

(For 6 jars)

You need:

    For the creams:

  • 1 egg + 2 egg yolks
  • 1 cup whole milk
  • 1 cup coconut milk
  • 5 cardamom pods
  • 3 tablespoons light brown sugar
  • 2 oz (60 g) dark chocolate (64 %)
  • 1 tablespoon unsweetened cocoa powder, sifted

For the meringue:

  • 2 egg whites
  • 2 oz confectioner’s sugar, sifted


  • Preheat the oven to 320 F. Heat the milk with the coconut milk to barely boiling point. Add the cardamom pods and let rest for 20 minutes, covered, away from heat. Filter and keep warm.
  • Melt the chocolate in a bain-marie.
  • In the bowl of a stand mixer, beat the egg and egg yolks with the sugar. Stir in the chocolate and then the cocoa powder.
  • Pour the milk slowly while stirring and then the cocoa. Divide the creams between small ovenproof jars.
  • Bake the creams in a water bath for about 25 to 30 minutes, or until the creams are set when you giggle them gently (if the middle moves a tiny bit, that’s good as the creams set when they cool). Remove them from the water bath and let completely cool. Refrigerate for a few hours, covered.
  • To make the meringue. preheat the oven to 400 F. In the bowl of your stand mixer, beat the egg white until soft peaks form. Add the sugar progressively while beating. Continue until the meringue is glossy. Use a decoration bag to pipe the meringue on top of the creams. Bake for 8 minutes, or until the meringues turn light brown in color. Remove from the oven and enjoy.
Posted in Chocolate, Dessert, French Inspired, Gluten Free, Life and Us


  1. congrats on sending in your manuscript! sweet little lulu is almost one?!? time flies. you’re very right, winter is the perfect time for little cozy nests… and chocolate.

  2. Ahhh la photo de l’arbre sous la neige! Ca me fait envie. C’est pas a L.A. qu’on va avoir ca!
    Les petits pots ont l’air delich’ mais pas pour ce soir: crise de foie carabinee.
    Bonne Anniv Lulu! Roman a fete ses 1 an la semaine derniere.

  3. It’s amazing how quickly time flies. I can’t believe Christmas is literally just around the corner. Lots of milestones for you? Lulu’s birthday and the manuscript done. What will you do with all your spare time! 😉

  4. Happy birthday to your precious Lulu!…I wish you many many moments of happiness with your little princess!…Congratulations for your manuscript, I’m sooo glad! I hope it will be shipped internationally via internet, I’m sure a lot of people are interested, including me of course!

  5. Joyeux anniversaire à Lulu! Mon petit bonhomme a fêté un an hier, c’est dingue comme le temps passe vite!

  6. Comme tes histoires sont toujours si joliment racontées et tes images nous font voyager dans un monde doux et délicat… J’adore te lire !
    Bon anniversaire à Lulu !!!!

  7. mmm, i’ll have to try making these…gorgeous shots, as always!

  8. Happy Birthday Little Lulu..Just last night I looked at photos of my 4 yr old grandson at the age of 1.. you will be astonished at how time flies!! Lulu will just get sweeter and sweeter:)

    Thank you for your lovely blog~.

  9. Your blog is so lovely! You are an incredible photographer– I can’t wait to see your book!
    Where do you get your sweet little jars for this recipe??

  10. I wish we had snow here in London! Love your winter photos. And the sound of hot chocolate cream, yum! Congrats of finishing your manuscript. Can’t wait to buy your cookbook when it comes out! 🙂

  11. Happy Birthday Lulu!!! What a gorgeous birthday she will enjoy, with this still winter landscape and these pleasant chocolat creams! Béa, you have got the very same “ramequins” (I don’t know the english word, sorry) I have (mine used to contain goat yoghurt!!!)and that suggest me a simple practical question: are they good for baking? Do they resist to oven heat?

  12. Chez nous aussi, on a de la belle neige et cela me donne le goût d’une belle petite crème au chocolat.

    Les photos sont vraiment magnifiques.

  13. Happy Birthday to Lulu! And congrats on finishing your manuscript. Sounds like this is a week of milestones, just in time to look back, feel proud and enjoy the holidays! You deserve it.
    P.S. Found some jars at the Container Store in Chestnut Hill–what you were looking for I think.

  14. Congratulations on submitting your manuscript. That’s quite an accomplishment. I can’t think of a better way to celebrate than with these wonderful chocolate desserts.

  15. Congratulations on both counts: Lulu and manuscript (in this order! 🙂

    Loved the dessert, and the jars are way too cute too…

  16. We finally have lots of snow too. Beautiful photos. Great news that the manuscript has been submitted. Now enjoy the holidays and especially Lulu’s b-day. Are you planning a special dessert for her first birthday? Good to hear from you!

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  18. What a beautiful, wonderful post – as always. Many felicitations to lovely Lulu and congrats on finishing the manuscript. We all await the publication. I also wonder where you got the charming “pots”. I’ll be making the chocolate dessert for a catering gig I have in January – but of course will have to try it out on the family first! Many thanks.

  19. Bonjour!

    Je suis votre blog depuis bientôt un an (sans trop laisser de commentaires) et j’ai régalé mon entourage avec plusieurs de vos recettes.

    Est-ce que vous pourriez également mettre cette recette en francais s’il vous plaît?

    Est-ce que votre livre paraîtra en Europe?


  20. Oh wonderful snow… not much of it here in Buenos Aires 😉

    Happy Birthday Lulu!

  21. that sounds delicious! can’t wait to try it… <3 the photos are amazing, bea! the first one with the wide shot and the big tree and the little tiny picnic table underneath is… so amazing. i really love it!

  22. Happy birthday to Lulu! Now that she is one, she’ll be able to enjoy more of your wonderful food, n’est-ce-pas? But, I’m sure she has already tasted a lot of very good things! Elle en a de la chance! Congratulations for your manuscript!
    Bonnes fetes de fin d’annee sous la neige!

  23. Mumm…I’ve been craving something with coconut milk….must be the winter blues. Looks yummy.

  24. I can imagine the warmth feeling inside, though I’m no father yet. 🙂
    X’mas is drawing nigh indeed, and it’ll be cool to see some puddings, cookies, eggnogs, turkeys and such appearing in your entries.

  25. Absolutely lovely. I love your seasonal landscapes and matching food shots. I’m always tempted by chocolate. These look wonderful. 🙂

  26. Magnifique billet !
    J’ai encore fait dernièrement ces petits pots de crème avec de la compote de poire vanillée… On ne s’en lasse pas !
    Et joyeux anniversaire à la petite Lulu ! Un an déjà…

  27. I cannot say this enough; your photos are so beautiful and the food looks exquisite.

  28. brilliant as always…..great recipe and photos… i just love them both..
    such a multitalented woman…bea..j’adore…

    dear little lulu…happy birthday 🙂
    and congratz for d manuscript too…happy holidayyyyy 🙂

  29. Well done on the book and happy birthday Lulu. I have enjoyed her pictures as she has grown. Love those little ceramic pots!

  30. Many many thanks everyone! Very sweet…

    Yes, there’ll be cake for Lulu’s birthday party. I am making banana, apple and pumpkin cupcakes and also, pour les grands, chocolate cakes, of course!

  31. I made the creams this afternoon and…. they are just PERFECT.
    Love from Holland, Stella

  32. Dear Beatrice,

    happy birthday to your lovely Lulu! I am so sorry to have missed the right day – Nora has began pulling herself up on her feet now, so I constantly have to be on watch :O

    Hope to see some updated photos of Lulu soon 😉

    Hugs to all three of you,

    Pille + family

  33. Comme elles sont jolies tes photos! Et ces petits pots de creme… Joyeux Anniversaire pour ta petite LuLu. 🙂

  34. love your blog
    Where did you find this gorgeous purpuly/pink spoon ? in the chocolate coconut pudding

  35. I devour your stunning words and photography! Food for my soul………thank you!

  36. Where did you get those containers you have in the very first picture? The ones that look like disposable cups (I’ll feel really dumb if that’s what they are but I’ve seen you use them before and I’m really hoping they’re ceramic and you found them somewhere still selling them).

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