December (noun): the twelfth and last month of the year, after November and before January. The one filled up with social engagements, end-of-year deadlines, and relatives asking what you’re planning to do with your life. Oh and Christmas.
Christmas is my favourite time of year, and one which is largely exciting and enjoyable, but it can also be incredibly busy. Having simple recipes on hand becomes even more important than ever, and this recipe is one of the simplest — it’s suitable for most diets, super quick, can be made in advance and, most importantly, it’s tasty! That makes it an ideal dessert, indulgent enough for a dinner party and simple enough to justify eating it on the sofa in PJs after a long day. You can even feel good about eating it, as dark chocolate is high in antioxidants, and coconut milk is full of vitamins, minerals, and healthy fat. I’m not claiming it’s the equivalent of a kale smoothie, but it’s better than most cream and sugar laden versions.
- 2 x 400ml can full fat coconut milk
- 200g good quality dairy-free dark chocolate, minimum 70% cocoa solids
- Chill the cans of coconut milk in the fridge for at least 4 hours.
- Once chilled, open the cans and spoon out the cream into a bowl, which should have separated from the water. Discard the water or save for something else.
- Melt the chocolate gently, either over the stove or in the microwave. Pour into the bowl with the coconut milk and stir together well, until no lumps remain and everything is combined.
- Pour (or pipe, if you're feeling fancy) the mixture into four glass tumblers and leave to chill in the fridge for at least four hours, or until set; ideally overnight.
- Garnish with nuts/seeds/fruit/chocolate/coconut, or just serve as it is.