1 14 oz can coconut cream
2T cocoa powder
2T maple syrup (or more to taste)
1 tsp vanilla extract (or other flavor such as mint)
a pinch of salt
3-4 oz chopped baking chocolate
Combine ingredients in a saucepan and heat on low until melted and blended.
Freeze in popsicle molds or ice cube trays.
1 14 oz can coconut milk or cream
5 egg yolks
2-4 T honey or other sweetener
Optional- 1/4 c cocoa powder, 1 tsp vanilla or other extract, 1 tsp espresso powder, caramel)
Heat coconut milk/cream and sweetener of choice to just simmering.
Lightly beat egg yolks. Temper with the hot milk mixture by slowly pouring a small amouont of the hot liquid into the eggs while whisking, then pour the egg mixture into the hot milk while whisking to avoid scrambling the egg yolks.
Cook just below the point of simmering, stirring continuously, for 8-10 minutes, until the mixture forms a thick custard.
Remove from heat, add additional flavors, and let cool.
Once cooled the custard can be frozen with an ice cream machine or kept in the fridge as "refrigerator ice cream" for those who are sensitive to cold foods.