coconut chocolate creams without egg, a recipe to prepare in a few minutes with only 4 ingredients... Creamy and delicious without eggs or lactose. You would be wrong to deprive yourself!
A very simple recipe: these chocolate coconut dessert creams can be made in just a few minutes... You still need to allow a few hours for them to set in the refrigerator. These coconut chocolate creams without egg are also vegan : no animal products in this recipe. It will therefore also suit lactose intolerant people looking for a simple and tasty dessert.
What are the ingredients of these coconut chocolate creams?
Coconut cream : this is what replaces the classic liquid cream in this recipe. It also gives a subtle coconut flavor. I do not recommend replacing it with coconut milk, because coconut cream has a higher fat content, which allows the creams to be firmer and creamier.
Dark chocolate pastry : I chose mine at 52% cocoa, you can go for something stronger if you prefer.
Agave syrup : this is the sweetener in this recipe. Adjust according to your taste (you only need a little).
Grated coconut : for the decoration of your small creams!
How to make these chocolate creams without egg?
I advise you to prepare the day before for the next day so that they are well taken, very creamy.
For the realization, I warn you, it is very simple ! Heat the coconut cream in a saucepan until boiling then pour over the crushed chocolate. Smooth then add the agave syrup (you don't need much). All you have to do is pour into small glasses or ramekins, let cool then refrigerate.
At the time of tasting we sprinkle with coconut (or grated chocolate for even more deliciousness) and it’s ready!
Other recipes to try
If you are looking for vegan or gluten-free desserts, then I recommend you take a look at these other recipes on the blog: Vegan chocolate cake and ganache Coconut blueberries white chocolate ice cream sticks, Giant chocolate almonds coconut cookie, the Passion fruit vanilla coconut tart Gluten free lactose free cookies, Gluten-free chocolate cake without flour, Chocolate pear cake without flour.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your little creams!
- 60 cl coconut cream organic department or world cuisine
- 220 g dark chocolate pastry 52% cocoa
- 1 cs agave syrup to be dosed according to your taste
- Grated coconut for decoration
- Heat the coconut cream in a saucepan. Once it comes to a boil, remove from the heat and pour over the chocolate cut into pieces.
- Add the agave syrup then mix well to homogenize.
- Pour into 6 small ramekins and chill for several hours before serving, sprinkled with grated coconut.
I can tell you that even when spring arrives, chocolate will always do more than present in my daily life and admit it, in yours too;)
These little creams are irresistible!
That's it :) we try to reason with ourselves and then finally chocolate is still good all year round!
These little creams seem so dense and intense in chocolate!
I would like some now :)
Oh yes, perfect for chocolate lovers ;)
Oh yes, very simple! And it looks delicious. Thanks for this recipe. :-)
I'm going to try your recipe but what can I replace the agave syrup with?
That said, our blog is a pure marvel and I have just made your gluten-free chocolate cake, it smells amazing, can't wait for tea tonight.
Replace it with honey for example :)
Hello, first of all I wanted to make it easier for you for this superb site: the recipes are excellent and the photos magnificent. Thank you very much for sharing! I would like to make this recipe but I would like to replace the coconut cream with coconut milk. Will this substitute change the consistency of the creams given that there is no addition of gelling agent? Kind regards.
Hello Judith, replacing the cream with milk the result will be more liquid and a little less fragrant.
Hello,
Thank you for this beautiful recipe, which makes me very envious! Having recently discovered many food intolerances, I am very restricted and this recipe makes me smile again.
However, before making it I was wondering if it is necessary to melt the chocolate before mixing with the coconut cream?
Goods.
Hello, no need to melt the chocolate, the hot cream will melt it naturally :)
This recipe looks delicious and super easy! I won't hide from you that I would love to eat more vegan and reduce my quantity of products from the animal industry more than reasonably. What blocks me is the price of substitute products :/ it's often very expensive because it's Vegan, not easy when you're a student! :/ But your recipe looks very simple! I'm going to try it right away and trick my man who is convinced that when it's vegan, it's not as good! ;) Keep it up, I love what you do Lilie! :D
it looks delicious!
to test quickly
Thanks Lilie
Thanks for this recipe, it makes me want to try it right away!
I am discovering your blog for the first time, with great pleasure!
Thank you Mouna, welcome!
Hello, I just discovered your blog while looking for a vegan recipe, little question which chocolate do you use? (the brand) I just saw that in my baking chocolate there is milk
Hello Lilie,
I have a question about your recipe? How do you make the cream firm? Shouldn't you add agar agar?
Hello Guillaume, the fat contained in the chocolate and that of the coconut cream are enough to solidify the creams :) The agar-agar would make them more gelled in my opinion
Hello, thank you for this great recipe. Quick question: chocolate powder? or chocolate bars?
Beautiful continuation!
Made last night, this cream is a simple delight. Thank you
I made these little creams yesterday for my lunch, they are fabulous !!!!!!! Very creamy, when you like chocolate you are in for a treat !!!!!!!
With only chocolate and incredible coconut cream !!! thank you
Thank you Michèle, yes it's crazy with only 2 ingredients it's so simple to make :) See you soon
Thank you for this recipe which is excellent and extremely simple, in short perfect :-)!
Just one question, how long can we keep it?
thanks again
Thank you Caroline for your feedback :) They can be kept in the refrigerator for about 3/4 days. Ideally, cover them with film or a lid if you have one.
Hello,
Is it possible to replace chocolate with lemon for example?
In order to make lemon creams?
Thank you in advance,
Hello Lisa, so to answer you, no, because here the chocolate brings fat and plays the role of binder in these creams. I have a recipe for lemon mousse on the other hand that you might like here: https://liliebakery.fr/mousse-au-citron/
These chocolate coconut creams are incredibly good! Super easy to make, not too sweet, subtle coconut flavor but which makes all the difference. They were devoured by young and old and I will definitely make them again!
Thanks Astrid, I'm really glad you like them! It's true they are super easy to prepare. See you soon :)
Super good, super simple, super fast.
Made with Nestlé dark dessert chocolate, I added a tiny bit of sugar to replace the agave syrup.
I only had 20 cl of cream so I divided the recipe, the quantity was enough for the 3 of us.
Great! Thanks Noémie for your feedback. See you soon :)
Is this dessert good for diabetics?
I don't know...