You only need 5 minutes and a blender to prepare this elegant coconut dessert. The heat from the coconut milk will cook the eggs to a safe temperature, but if you’re nervous, use pasteurized eggs, which are available in most grocery stores.
|1 lb white chocolate chips||2 tsp vanilla extract|
|3 large eggs||1 1/2 cups coconut milk|
|1 tsp kosher salt||Whipped cream or caramel sauce, for serving|
Combine white chocolate, eggs, salt, and vanilla in a blender and process until chocolate is chopped finely. Heat coconut milk in a small saucepan over medium heat until it simmers. Pour hot coconut milk into the blender, cover, and puree until smooth and thick, about 5 minutes. Pour into ramekins and let chill in refrigerator for 3 hours, or until firm. Can be prepared up to 24 hours in advance.
Serve chilled topped with whipped cream or caramel sauce.
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