I put the coconut milk in the fridge for 6 hours, and then in the freezer for 2 hours (due to my time constraints). I think one third of the can froze to make the cream and I discarded the watery part.

I used Ghiradelli 60% cocoa/bittersweet chocolate chips and it was perfect. Although I might be a person who rarely says “it’s too sweet”.
I used almond butter rather than peanut butter, my preference.

I had trouble achieving the soft peaks in step 6, but it did not seem to matter.

I did not have a tart pan, I used a 9 inch square baker, greased with coconut oil and served from the pan. I don’t have trouble with food sticking to this pan (recommended by Kate in other recipes), and hoped for the best. Next time, I will buy the appropriate pan, as I scratched my 9 inch square baker a bit when taking out a few pieces. Live and learn! Can’t wait for another special occasion to make this!

★★★★★

Hi Lori, one can of coconut milk is almost two cups, just a little shy.

Hi! Coconut milk does have a coconut taste to it, but it isn’t overpowering. I haven’t tried it with whole milk so I can’t be for sure. They both have a higher fat content, so parts may work. But again, without testing it I can’t provide much direction.

Thank you! I hope you try it and love it.

Hi Deanna! You really want the full fat here. Sorry!