Recipe for Old-fashioned Chocolate and Coconut Milk Pots de Crème

Preheat the oven to 180°C (350°F).

Cover the bottom of a deep baking dish with a piece of parchment paper folded in half. Moisten the inside of six ramekins. Place them in the baking dish. Heat some water and pour it into the dish, halfway up the ramekins.

Pour the milk, cream, and coconut milk into a saucepan. Gently bring to a boil.

Meanwhile, whisk the yolks with the sugar until the mixture whitens. Add the cocoa and mix well. Gradually pour the milk/cream/coconut milk mixture over it, stirring constantly with a wooden spatula.

Divide the cream among the ramekins and bake. Cook for 30 minutes. Remove the water bath from the oven and let the creams cool in the water bath before placing them in the refrigerator.

To finish, serve the creams very cold.