Melt the coconut oil and chocolate over a double-boiler. Whisk in coconut cream. Pour the chocolate mixture into small bowls and refrigerate for 1 hour. Serve cold.
Note: For the coconut cream you’ll need three 150ml cans to make this recipe, but if you use all of the contents of all three cans, you’ll have more than what’s needed. So, use all of of the contents of one can (the coconut cream and the liquid at the bottom), and then just scoop out the solid coconut cream out of the other two cans.
I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
I started University at the age of 24 and graduated from Wayne State Unv. ( Detroit Michigan) at age 28 with a degree in Business and Finance. I began a career in the Insurance Business Promoting Business Insurance to Small Business owners and their Estates. My second career is Internet Marketing and helping people like you reach Financial Freedom.