Add the dark chocolate chips to a medium-sized mixing bowl. Let them sit while you prepare the rest of the ingredients.
In a small bowl, stir together 1/4 cup of the coconut milk and tapioca starch until smooth and free of lumps. This mixture is essential for thickening your dessert.
Place the remaining coconut milk in a blender alongside the chopped beets and cinnamon. Blend until the mixture is completely smooth and creamy, achieving a beautiful consistency.
Transfer the blended coconut milk and beet mixture to a saucepan. Heat it over medium, watching closely until it begins to steam and form small bubbles, but don’t let it boil. This step is crucial for melding the flavors.
Once the mixture is steaming, add the previously prepared tapioca starch mixture and a pinch of salt. Whisk constantly for about 5 minutes until the mixture thickens. You’ll notice it becomes velvety and rich.
Remove the saucepan from heat and pour the thickened mixture over the bowl of dark chocolate chips. Stir vigorously until all the chocolate melts completely and the mixture is well combined.
Now, it’s time to divide the luscious chocolate beet mixture among four to five 5-ounce ramekins. Take your time ensuring each ramekin gets an even amount.
Allow the filled ramekins to cool slightly at room temperature. After this, place them in the refrigerator to chill.
Chill the pots de creme for at least 2 hours before serving. This gives the dessert time to set and develop even richer flavors.
Finally, serve the Dark Chocolate Beet Pots de Creme chilled and enjoy the delightful combination of flavors!
