Indulge in these rich and creamy Dark Chocolate Orange Coconut Custards. Velvety chocolate meets bright citrus and shredded coconut for an irresistible yet healthier treat. Low in added sugar and made with minimally processed ingredients, these perfectly portioned custards offer a more balanced way to enjoy dessert.

Dark Chocolate Orange Coconut Custards

These Dark Chocolate Orange Coconut Custards deliver deep, velvety chocolate flavor with a bright citrus twist and delicious coconut, making them a satisfying yet healthier indulgence. With minimal added sugar and naturally sweetened with fresh orange juice, they strike the perfect balance between richness and lightness. They’re free from heavily processed ingredients while maintaining a luscious, silky texture. Each custard is portioned just right, so you can enjoy a decadent treat without overindulging. They’re an elegant way to enjoy dessert without compromise. Whether for a special occasion or a simple indulgence, these custards prove that mindful choices can still be deeply delicious.

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Prep Time:23

Cook Time:21

Total Time:44

Servings: 8

Ingredients

1 Tablespoon orange zest
½ Cup fresh squeezed orange juice usually 2-3 oranges
¼ Cup coconut sugar
6 egg yolks
1 whole egg
½ Cup cream
1 Cup canned coconut milk
4 ounces 70% chocolate chopped
½ Cup finely shredded unsweetened coconut
½ tsp pure vanilla extract

Optional Toppings

toasted coconut
orange slices

Instructions

Preheat oven to 350℉.
Zest and juice oranges, set aside.
In small mixing bowl, whisk coconut sugar, eggs yolks, and whole egg until blended. Set aside.
To a medium saucepan, add cream and coconut milk and heat over medium. Whisk constantly until it just begins to simmer. Turn heat down to low, and whisk in chocolate until melted. Whisk in orange juice. Add shredded coconut and zest, and stir until blended. Remove from heat, and whisk in vanilla. Let cool 5 min.
Add sugar and egg mixture to cream mixture and whisk to combine evenly.
Fill 8 miniature (3 ounce size) ramekins with batter. Whisk batter in between filling each ramekin to ensure coconut is evenly distributed. Place all ramekins on baking tray and bake 20-30 minutes until centers are just set. Let cool and then refrigerate until ready to serve. Top with orange slices and toasted coconut if desired.

Notes

I like to use cara cara oranges in this recipe, but any orange will work well.
Make sure the shredded coconut you use has only one ingredient: coconut.
Coconut milk without fillers can be hard to find. Below in the “Preferred Ingredients” list, you’ll see the one I prefer in my kitchen. Coconut milk without fillers will need to be shaken before opening and then whisked well after opening to mix solid portion evenly with liquid portion.
These can be baked in different size ramekins than the one given in the recipe but it may alter the cooking times.

Preferred Ingredients – Chocolate: Raaka or HU, Coconut Milk: Native Forest Simple Coconut Milk, Coconut: Let’s Do Organic,

Nutrition

Calories: 260kcal

Author: Emily Haygood

Dark Chocolate Orange Coconut Custards Nutrition Facts

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love These Chocolate Orange Coconut Custards

Chocolate and orange & chocolate and coconut are both delicious pairings. Combine all three and you’ve got something heavenly!
This dessert is low in added sugar, but there is so much flavor depth you won’t miss it.
It’s super easy to make.
It’s a great special occasion or company dessert.
They’re individually portioned.

Cornmeal cake with whipped cream and blueberries topped with mint spring sitting on an aqua plate.

Looking for more desserts that won’t sabotage your health goals?

Try these desserts from Savored Joy!

Dark chocolate Orange Coconut Custards