Coconut Milk Custard (no refined sugar and vegan!)

If you’ve heard of Paleo, you know that grains and refined sugar is OUT.  I found this basic dessert online at “Everyday Paleo” but for my sugar fast, I made a couple of alterations:

1 can full-fat coconut milk

1 cup unsweetened baking chocolate (try Dagoba!) *

1/4 cup agave

1 teaspoon cinnamon

A splash of rum (optional) **

In a sauce pan, melt the chocolate into the coconut milk over medium low heat while stirring with a whisk.  Add the cinnamon and the splash of rum.  Pour the custard into small serving dishes and place in the fridge for at least 2 hours.  Top with homemade whipped cream. If you do not want your kids to acquire a taste for liquor just yet, you can always pour half of the custard into serving dishes before you add the rum to the remaining half for grown ups! I am sure you can make this a million different ways so get creative and enjoy! Makes seven 1/4 cup servings – less if you serve in larger serving dishes.

*The original recipe called for 1 cup of semi sweet chocolate chips which would negate the need for agave.  However, I am aiming at not eating refined sugar… thus the substitute.  Try, experiment, enjoy!

** Also, you can try vanilla, almond extract or peppermint to mix things up.