Pots de creme

I found this off www.wildoats.com It's a really good vegan dessert that doesn't taste like soy or tofu. I didn't make the topping because I don't really care for nuts. This is probably my favourite vegan dessert excluding anything from Millenium. I used Scharffen Berger Chocolate and I think it really made a difference. I also used light coconut milk from Trader Joe's but I imagine it would be even better with regular coconut milk. Yum!

Chocolate Coconut Pots De Crème

1 (14 oz.) can Wild Oats Organic Coconut Milk
1/3 c. sugar
3 Tbsp. good quality bittersweet cocoa powder
3 oz. good quality semisweet chocolate, chopped
2 tsp. vanilla extract
2 tsp. cornstarch
2 Tbsp. cold water
2 Tbsp. slivered almonds, toasted
2 Tbsp. shredded coconut, toasted

Heat coconut milk over medium heat. Stir in sugar, cocoa powder and chopped chocolate. Cook until chocolate melts, about 3 minutes. Add vanilla. Mix together cornstarch and water in a small bowl. Slowly drizzle cornstarch into coconut milk, stirring constantly. Cook for 1 to 2 minutes longer, until mixture thickens. Divide between four (6-ounce) ramekins. Chill for at least 2 hours before serving. Heat a skillet over medium heat. Add almonds, toast until golden. Remove from pan and add coconut. Toast until golden. Allow to cool. Top pots de crème with toasted almonds and coconut.