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Mexican Chocolate Pots de Crème Recipe

by Maya Last Updated on July 24, 2020 29 Comments

Mexican Chocolate Pots de Crème - Dairy Free and Paleo! This Paleo dessert is perfectly creamy and topped with crushed pistachios for a nice crunchy contrast.
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You’d think my first post of the new year would be some ridiculously healthy recipe but instead I’m posting CHOCOLATE! Everything in moderation right???

This Mexican Chocolate Pot de Crème IS healthy though! You get a ton of 100% cacao chocolate that boasts tons of antioxidants and it’s sweetened with just a bit of agave nectar bringing each little serving to about 8 grams of sugar. Not bad huh?

Mexican Chocolate Pots de Crème top-view

I’ve had this recipe on my mind for awhile and had originally planned to make it a boozy dessert that sort of mimicked my Tequila Orange Truffles. After the Holidays I just wasn’t feeling another boozy concoction and while I’m not doing a January Whole 30 I AM doing a no alcohol, no eating out January. SO, booze free desserts all the way.

I’ve always loved making chocolate pot de crème but I especially love the Mexican touch to this. I got the idea from a local taco shop that I’ve talked about a bazillion times before in my Crispy Pork Belly Tacos post. While their version is definitely not Paleo it sure is delicious. They top the chocolate with a crumble of cornflakes and pistachios and a generous dollop of cinnamon whipped cream. Heaven.

Mexican Chocolate Pots de Crème scooped

This recipe uses coconut milk instead of dairy and just leaves out the cornflakes. The crunch of the pistachios is my favorite part, the saltiness marries perfectly with the decadent chocolate and the coconut cinnamon whipped cream. I also threw on some chocolate shavings for good measure.

For the coconut whipped cream I used Tasty Yummies recipe. She also shows different brands of coconut milk and how it turns out! The only different thing I did was I added about a teaspoon of cinnamon to the mix. The main thing is to have a COLD bowl and a COLD whisk. I used my stand mixer and just popped both in the freezer for about 15 minutes beforehand.

Mexican Chocolate Pots de Crème scooped bigger view

After making be sure to give them plenty of time to chill in the refrigerator so you’ll have a nice, thick, and creamy dessert! And remember to share! 😉

RECIPE CARD

4.67 from 3 votes

Mexican Chocolate Pots de Crème

This Mexican Chocolate Pot de Crème IS healthy! You get a ton of 100% cacao chocolate that boasts tons of antioxidants and it’s sweetened with just a bit of agave nectar.

Course Dessert
Cuisine Mexican
Keyword chocolate, delicious, treat
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Maya Krampf from WickedSpatula.com
Servings 8
★ Review Print

Ingredients

Please ensure Safari reader mode is OFF to view ingredients.

  • 1 13.5-oz can Full-fat coconut milk
  • 4 large egg yolks
  • 1 pinch sea salt
  • 2 medium cinnamon sticks
  • 4 tablespoons agave nectar (you can make it as dark or as sweet as you want, with 4 tablespoons they are about 8 grams of sugar per serving)
  • 7 ounces 100% high quality dark chocolate
  • 1 teaspoon almond extract
  • 1 tablespoon vanilla extract

Toppings

  • Crushed pistachios
  • Whipped coconut cream
  • Cinnamon
  • Chocolate shavings
Click to convert between US & metric measurements:

Instructions

More TIPS about this paleo recipe in the post above!

  1. In a large heavy bottomed pot (I used a dutch oven) whisk together your egg yolks, coconut milk, agave, salt, and cinnamon sticks. Place over medium heat and bring to a steam while whisking constantly. Do not simmer or boil, just steam, adjust heat if needed.
  2. Once the mixture has thickened enough to coat the back of a spoon (about 10-12 minutes) remove from the heat. Remove the cinnamon sticks as well.
  3. Place the chopped chocolate in a glass bowl and pour the custard over it. Let it sit for 2-3 minutes for the temperature to settle and then whisk to combine. Pour in the almond and vanilla extract and stir until smooth. Pour into 8 4 ounce jars and chill at least 3 hours.
  4. Top with crushed pistachios, coconut whipped cream, a dusting of cinnamon, and chocolate shavings just before serving.

© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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Mexican Chocolate Pots De Creme - Pinterest image

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Filed Under: Desserts

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    4.67 from 3 votes (3 ratings without comment)

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    29 Comments

  1. Michelle

    ReplyApril 13, 2021

    For chocolate are you using bar chocolate or powdered chocolate?

  2. Tammy

    ReplyFebruary 21, 2021

    If I don’t have any cinnomin sticks, can I substitute ground cinnomin and if so, how much should I use?

  3. Melanie Vincent

    ReplySeptember 28, 2020

    These look delicious! One question though, does the chocolate need to be melted before being put with the custard? Our does the heat of the custard melt it?
    Thanks!

  4. Janalee

    ReplyMarch 13, 2017

    Coconut milk does not agree with me. What else would you recommend?

    • Lauren

      ReplyMarch 14, 2017

      I haven’t tested this recipe with any other milk so I can’t offer any suggestions, sorry! Please let me know if you try it with another milk!

  5. kate

    ReplyJanuary 31, 2017

    Have you ever doubled this recipe? I actually am looking to make about 50 ramekins for an event. I’m prepared to make quite a few batches, but even if I could double it to make 16 ramekins at a time would be more helpful. Any advice is appreciated!

    • Lauren

      ReplyFebruary 1, 2017

      Hi Kate, no I haven’t but I wouldn’t think it would be an issue!

  6. Margaret Rizzuto

    ReplyJune 1, 2016

    Pot de Creme is a favorite of mine and this variation sounds brilliant for a Mexican themed party Im planning in June. Can I ask, how far in advance would you say these can be made?

    Thanks!

    • Lauren

      ReplyJune 4, 2016

      I’ve kept mine up to a week so a while! Just be sure to let them warm up just a bit before serving!

  7. Kristina

    ReplyMay 28, 2016

    I gotta say after looking at your delicious looking photos and having the original dish that inspired yours, I can’t wait to try this!! We are there last night and I’m determined to recreate it at home. Can’t wait! Thanks for sharing!!

  8. Georgina

    ReplyApril 9, 2016

    Hi! Look so great. I may be crazy, but when does it say to actually add the agave??

    Thanks!!

    • Lauren

      ReplyApril 12, 2016

      Not crazy! I totally missed putting that in the first step. Add it in with the eggs and coconut mixture. Thanks so much for pointing that out!

  9. Eden Passante

    ReplyMarch 17, 2016

    Looks so good! Love this idea!

    • Lauren

      ReplyMarch 19, 2016

      Thanks Eden!

  10. Brittany

    ReplyJanuary 9, 2016

    Is there any substitute for agave? I really try to avoid it because it’s so highly processed. Would honey work?

    • Lauren

      ReplyJanuary 12, 2016

      Hi Brittany! Yes honey will work as will maple syrup! I tend to shy away from honey in desserts since it can have a strong flavor.

  11. Amy

    ReplyJanuary 8, 2016

    Looks yummy! Could you sub out the agave with maple syrup or honey…or perhaps coconut nectar?

    • Lauren

      ReplyJanuary 12, 2016

      Hi Amy! Yes, you can totally sub those. I tend to shy away from honey in desserts as it can have a strong flavor but that’s just my personal preference.

  12. Nicole

    ReplyJanuary 7, 2016

    This looks beyond amazing. I love your photographs!

    • Lauren

      ReplyJanuary 12, 2016

      Thanks so much Nicole! 🙂

  13. Brianna Danner

    ReplyJanuary 7, 2016

    Yum! I’m making these as soon as I restock my chocolate supply. I love the addition of pistachios on top, I’m always a fan of a little salty/crunchy with my sweet.

    • Lauren

      ReplyJanuary 12, 2016

      YES! Totally a sweet/salty fan here too!

  14. Nutmeg Nanny

    ReplyJanuary 4, 2016

    OH MY GAH! I want these little chocolate pots of deliciousness RIGHT NOW!

  15. Sara

    ReplyJanuary 4, 2016

    I love everything about this recipe and your pictures are gorgeous! Chocolate and cinnamon is such an underrated flavor combination, but it’s one of my favorites!

  16. Julia

    ReplyJanuary 4, 2016

    These are beautiful! I would love to have one of these now with a warm cup of coffee. I can only imagine how rich and yummy they are.

  17. Florian @contentednesscooking.com

    ReplyJanuary 4, 2016

    Perfect decadent dessert, genius idea with the toppings!

  18. Laura

    ReplyJanuary 4, 2016

    These look so decadent and delicious–you have me full on craving chocolate! 2 questions: can you taste the coconut and by 100% dark chocolate do you mean unsweetened 100% cacao chocolate?

    • Lauren

      ReplyJanuary 4, 2016

      Hey Laura! Yes, 100% unsweetened dark chocolate and I can’t really taste the coconut but that may just be because I cook with it every day. They definitely don’t have a strong coconut taste though!

  19. Becky Winkler (A Calculated Whisk)

    ReplyJanuary 4, 2016

    Gorgeous pictures, Lauren! Pinning so I can try it in February 🙂

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