Want an easy-to-make dessert that is extremely impressive? These no-bake Chocolate Banana Pots de Crème are exactly what you are looking for.
I’m not kidding, they are so easy to make and barely take any time to whip up! Classic pots de crème usually bake in a water bath. However, if using pasteurized egg yolks, there is no need to bake them with this recipe. The heavy use of chocolate allows them to set and solidify. They’re very thick, different from a light and fluffy mousse, but that’s what I love about them! You only need a small portion to satisfy any chocolate cravings, and boy do I have cravings often…
Wondering how to make it? Like it said, so easy! You take the liquids in the recipe and bring them to a boil (We need to do this because of the rum). Then place into a blender with the remaining ingredients and there you go. Pour into small ramekins with a slice of banana in the center and leave them to set in the refrigerator. Make these pots de crème the next time you want some dessert!
- Rum – The alcohol in these cooks out, however if you do not want to use any alcohol you can substitute the exact amount with additional coconut milk or pineapple juice.
- Vanilla Extract – If you use quality ingredients, your final product will be that much better! I am obsessed with Nielsen-Massey’s vanilla extracts – they’re expensive, but you can actually taste the difference! To me, it’s worth it. You can purchase the extract I use here on Amazon and can also check out their site to learn more about them.
- Sugar – Feel free to use a sugar substitute here, such as Erythritol or Agave, if you do not want to use white sugar.
- Unsweetened Coconut Flakes – If you cannot find these in your grocery store, you can definitely use sweetened coconut flakes. I chose to use the unsweetened here because the dessert is sweet already.
- Banana Whipped Cream – I love making things from scratch, however I know that not everyone has the time, and that’s okay! If you want to buy regular whipped cream or Cool Whip, feel free to do so!
Chocolate Banana Coconut Pots de Crème
- Small Pot
- Ramekins or Glass Jars
- Plastic Wrap
- Parchment Paper
- Sheet Pan
- Stand Mixer
Ingredients for the Pots de Creme:
For the Pots de Creme:
- Place the rum, coconut milk, and pineapple juice into a small saucepot and bring to a boil. Take off the heat and place into a blender with the chocolate chips, vanilla extract, sugar and salt. Blend to combine and then add in the egg yolks and puree until smooth.
- Take 4 small ramekins or glass jars and fill each up a quarter of the way with the chocolate mixture. Place one piece of banana, flat side down, into the chocolate mixture of each ramekin, pressing down slightly but not all the way to the bottom.
- Pour the rest of the chocolate mixture over the banana pieces in the ramekins, splitting it equally. Take each ramekin and lightly tap the bottom of it against the counter in order to get any bubbles out. Refrigerate until set, about 2 hours.
- Preheat your oven to 350°F with a rack in the top third of the oven. Place the coconut onto a parchment-lined sheet pan and bake for about 5 minutes, until golden brown. Let cool completely on the sheet pan.
For the Banana Whipped Cream:
- Take one banana and cut it into chunks. Place it in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high for 30 seconds, then turn to low speed and add in in the heavy cream and vanilla. Turn to medium-high speed and whisk until soft peaks form, then add in the powdered sugar and continue whisking until you have stiff peaks. Do not over-whisk.
- To serve, add the whipped cream onto the pots de crème and top with the toasted coconut.