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Chocolate Custard Recipe



If you are using THEMOMIX

  • Throw it all into the thermomix (except chocolate pieces) and cook on speed 4, 80C, 7 minutes. Then stir in chocolate, speed 3, 20 seconds. You’re done. Pour into glass jug or jar

Traditional Method

  • Heat the coconut cream, vanilla, cinnamon and water in a saucepan.
  • Whisk the eggs, cacao, tapioca, salt and syrup together in a bowl to the side.
  • Once coconut cream / water starts to boil a tiny bit, you then pour it into the egg mixture very very slowly, whisking as you go. SLOW IS KEY so you don’t cook the eggs.
  • Then, pour the whole mixture back into the saucepan and stir continuously on low / med heat until the custard thickens.
  • Lastly, once thickened, turn off the heat and stir in the chocolate pieces.
  • Pour into bowl, jug or jar to cool. You’re done.



You could thicken this with gelatin instead of eggs. Heat up everything on the stove together (spices, coconut cream / regular cream, tapioca, syrup) until just bubbling.
Whisk in 1 flat tablespoon gelatin powder and cool to thicken into a 'custard' without eggs.
Here's the gelatin I use.  It lasts months and is worth it for being ethical, free from antibiotic residue and hormones.