At least 24 hours before you want to make the pots de creme, place the
Coconut Cream (3 cans)
in the refrigerator to chill.
Once the coconut cream has fully chilled, begin by scooping only the hardened cream from one can into a medium saucepan.
Gently heat the coconut cream until melted, stirring often. Turn off the heat & steep the
Earl Grey Tea (1 bag)
in the heated coconut cream for 5 minutes, and remove the tea bag. Squeeze the liquid from the tea bag to extract all of the Earl Grey flavors.
Chocolate (2/3 cup)
to the infused coconut cream and gently heat while stirring until the chocolate has just melted. Turn off the heat & continue to stir the mixture until it is perfectly smooth.
Fill your serving dishes with the mixture. Cover each dish and chill in the refrigerator for 1 1/2 hours
Scoop only the hardened cream from another chilled can of coconut cream into a medium saucepan along with the
Raw Sugar (3/4 cup)
Cook over medium heat until simmering, turn down to medium-low and cook until reduced by half, stirring often for about 30 minutes for the caramel to reduce.
Once caramel is finished cooking, remove from heat, add in the
Vanilla Extract (1 tsp)
extract & a pinch of
Sea Salt Flakes (1 pinch)
, stir to combine. Let caramel cool to room temperature before serving.
When you are ready to serve the pots de creme, prepare the whipped coconut cream.
Scoop only the hardened cream from the last chilled can of coconut cream into the bowl of a stand mixer and whip the cream at high speed for about 4-5 minutes until light and fluffy.
Top each dish with a dollop of coconut cream, a drizzle of caramel sauce and a sprinkling of flaky salt. Serve and enjoy!