Coconut Crème Duet

Indulge yourself year round with this easy to make airy elegant luscious dessert. I purposely waited to share this recipe after Valentine’s Day, because I believe that love, chocolate, and joy should be celebrated year round, not just one day a year.  I oppose the idea of feelings being dictated by the calendar. In case this Valentine’s Day made you feel blue for being alone, this dessert will make you very happy that you don’t have to share it with anyone.

Some notes on the ingredients:
  •  You can find coconut cream at Trader Joe’s.   
  •  Use good dark chocolate. This recipe doesn’t have many ingredients so it’s important to use high quality ingredients. 
  •  In the recipe I use 100% dark chocolate. If you use 85% dark chocolate - remove 1 tbsp of Xylitol/ sugar from the required ¼ cup to balance the sweetness. 
  •  Using Xylitol instead of sugar will not detract from the flavor. Xylitol is a great alternative for people who want/need to avoid sugar. 
  •  When you are done scooping the vanilla seeds, don’t throw away the empty bean. Place it in your Xylitol/sugar bag for an added aroma of vanilla.

Servings: 5-6 serving cups
Total preparation time for both layers of cream: 20 minutes
Total resting time for both layers of cream: 2 hours

Chocolate Coconut Cream ingredients:

1 can coconut cream (14oz/414ml)
50 gr/2 oz 100% dark chocolate(½ bar)
¼ cup Xylitol/sugar
1 tbsp vanilla extract


In a small saucepan on low heat melt together dark chocolate, Xylitol/sugar, and vanilla extract. Mix constantly until chocolate is completely melted. 

Add to the saucepan 2 tbsp of coconut cream and mix until receiving smooth consistency.

Turn off heat. Add the rest of the coconut cream to the mixture and mix until all ingredients are incorporated.

Pour the cream into small serving dishes – filling only half of the serving quantity. 

Place in the refrigerator for 1 hour until cream solidifies before preparing the vanilla cream.

Vanilla Coconut Cream ingredients:

1 can coconut cream (14oz/414ml)
3 tbsp Xylitol/sugar
1 tbsp vanilla extract
1 vanilla bean


In a small saucepan on low heat mix together 2 tbsp coconut cream, Xylitol/sugar, vanilla extract, and the seeds of the vanilla bean – until all ingredients liquefy. 

Turn the heat off and add the rest of the coconut cream. Mix until consistency is uniformed and smooth.  

Pour the vanilla cream into the serving glasses on top of the chocolate cream. 

Place the cream in the refrigerator for an hour or over night before serving. Keep refrigerated.