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Creamy coffee chocolate custard cups

No Bake Coffee Chocolate Custard

  • Author: Chelsea Joy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Stovetop
  • Cuisine: English
  • Diet: Gluten Free


This decadent no bake coffee chocolate custard recipe is dairy free, gluten free, paleo, and low carb! You'll love every bite of this rich, easy dessert.




  1. In a medium heat-safe bowl, whisk together the egg yolks and honey. Set aside. Prepare a double boiler by filling the bottom with water to 1 inch below the top level pot. Add coconut milk, sea salt, and coffee to the top pot. Bring the water in the double boiler just to a boil, then reduce heat to low to keep at a simmer.
  2. Gradually pour 1-2 cups of the coconut milk mixture into the egg yolk mixture while whisking continuously to temper the eggs. Be careful here — you want to pour in slowly so the egg yolks don’t cook! Once the mixture is smooth, pour back into the double boiler.
  3. Continue to cook over low heat, whisking frequently, for about 15 minutes. You’ll know the custard is ready when the mixture coats the back of a spoon. Remove from heat. Stir in the vanilla extract. Separate 1 cup of custard and set aside.
  4. Add the chocolate to the remaining custard, whisking constantly, until the chocolate has completely melted and the mixture is smooth and glossy.
  5. Pour the chocolate custard into cups, then refrigerate for at least 1 hour. Remove from the fridge and spoon the reserved vanilla custard over each cup as a topping. Refrigerate for at least 2 hours before serving.

Keywords: custard, no bake, chocolate custard